Lunch · Vietnamese
Bò Lúc Lắc (Vietnamese Shaking Beef)
Vietnamese beef stir-fried over high heat with onion and bell pepper, served on tomato and cucumber.
- per serving
- 402 kcal
- Protein
- 45 g
- Total time
- 47 min
- Makes
- 1 serving
- High protein
- Low carb
Instructions
Weigh 170 g of trimmed raw rump steak and cut it into 2 cm cubes. Mix with the 20 g of soy sauce and the 6 g of chopped garlic; cover and marinate for 20 minutes in the refrigerator.
Slice the 70 g of onion, cut the 90 g of bell pepper into squares, the 100 g of tomato into wedges and the 100 g of cucumber into rounds. Dress the tomato and cucumber with the 15 g of lemon juice and arrange them on the plate.
Heat 6 g of the 10 g of oil in a wok over high heat. Lift the beef out over the bowl to drain and sear the cubes for 3 to 4 minutes, turning them; set aside.
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