Handful Handful cherry tomatoes, pierced with a knife, or julienned bell peppers
As required Pickled red onion or another pickle of your choice, optional
As required Some salad greens for serving, optional
Directions: Bo Luc Lac Recipe
STEP 1.In a bowl, mix the meat, oyster sauce, soy sauce, fish sauce, sugar, black pepper, and grated garlic. Toss to combine well and marinade for concerning half-hour, stirring once or doubly in between.
STEP 2.Once the meat is finished marinating, add a bit of oil and toss to coat.
STEP 3.Heat a cooking pan or an oversized frying pan over medium-high heat till very popular, add simply a bit little bit of oil, then place the meat cubes down in one layer on the wok/pan so they are not touching one another.
STEP 4.Let sear while not moving the meat till all-time low facet has brunette well (with a hot pan it ought to solely take thirty seconds to one minute).
STEP 5.Once it is brunette, shake the pan to unleash the meat cubes and toss them so the meat flips to the opposite facet. If there are unflipped items, you after some time can separately flip them with a pair of tongs.
STEP 6.Add the tomatoes and scatter them around the pan and let sear for an additional twenty seconds close to. Shake the pan once more to urge the tomatoes mixed with the meat. Keep cookery the meat until the required doneness.
STEP 7.If you prefer the meat still pink you will take away the meat after a moment of adding the tomatoes, otherwise, keep cookery and infrequently agitated till done to your feeling. Take away from the pan directly.
STEP 8.Serve it with rice and onion pickle
calories per serving
10 g Fat11 g Protein26 g Carbs8 g FiberOther
Vitamins & Minerals
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment