Bo Luc Lac

Name: Bo Luc Lac
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4 servings
Cuisine: Vietnamese
Ingredients: 1.5 lbs beef tenderloin, cubed; 4 garlic cloves, minced; 2 tbsp soy sauce; 2 tbsp oyster sauce; 2 tsp fish sauce; 2 tsp sugar; 1 tsp black pepper, ground; 2 tbsp vegetable oil; 1 tbsp unsalted butter; 1 red onion, sliced; 2 bunches watercress, trimmed; 2 tbsp lime juice, fresh

Tender cubes of beef tenderloin seared at high heat with garlic, soy sauce, and butter. Served over a bed of fresh watercress tossed with lime juice.

30 minMediumServes 4380 cal/serving

VietnameseDinnerStovetopHigh ProteinLow CarbNut-FreeEgg-FreePork-Free

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Ingredients

1.5 lbs beef tenderloin, cubed
4 garlic cloves, minced
2 tbsp soy sauce
2 tbsp oyster sauce
2 tsp fish sauce
2 tsp sugar
1 tsp black pepper, ground
2 tbsp vegetable oil
1 tbsp unsalted butter
1 red onion, sliced
2 bunches watercress, trimmed
2 tbsp lime juice, fresh

Instructions

1

In a bowl, mix 2 tbsp soy sauce, 2 tbsp oyster sauce, 2 tsp fish sauce, 2 tsp sugar, and half of the 4 minced garlic cloves.
2

Marinate 1.5 lbs cubed beef tenderloin in half of the sauce mixture and 1 tsp ground black pepper for 20 minutes.
3

Arrange 2 bunches trimmed watercress on a serving platter and pour 2 tbsp fresh lime juice over it.
4

Heat 2 tbsp vegetable oil in a skillet over high heat until smoking.
5

Add marinated 1.5 lbs cubed beef tenderloin in a single layer and sear undisturbed for 1 minute.
6

Shake the skillet to turn the beef cubes, then add remaining 4 minced garlic cloves, 1 sliced red onion, 1 tbsp unsalted butter, and remaining sauce.
7

Stir-fry for 2 minutes until beef reaches an internal temperature of 135 degrees F for medium-rare.
8

Transfer beef and onion mixture over the bed of 2 bunches trimmed watercress and serve immediately.

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Questions

What internal temperature should Bo Luc Lac reach?

For Bo Luc Lac, the target internal temperature is 135 F (about 55 C), given in step 7. A probe thermometer removes the guesswork.

How long should Bo Luc Lac marinate?

Step 2 reads: "Marinate 1.5 lbs cubed beef tenderloin in half of the sauce mixture and 1 tsp ground black pepper for 20 minutes." Follow the time in step 2. Shorter still seasons the surface. Much longer is not better with acidic marinades, which turn the outside of meat or fish mushy.

Is there a substitute for oyster sauce in Bo Luc Lac?

The entry for Bo Luc Lac calls for 2 tbsp oyster sauce. In its place: Hoisin thinned with a little soy sauce is the nearest shelf substitute, and a mushroom stir-fry sauce is the vegetarian one. Both are sweeter, so hold back any sugar in the recipe.

Does Bo Luc Lac contain shellfish?

Yes: 2 tbsp oyster sauce. The full allergen list for this entry is gluten, dairy, soy, shellfish and fish. Packaged ingredients vary by brand, so check labels if the allergy is serious.

How long does Bo Luc Lac keep?

Refrigerate what is left of Bo Luc Lac within two hours and eat it within three days. Reheat gently on the stovetop.

Serve it with

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