Vietnamese black pepper beef Bo Luc Lac

Beef stir fry with black pepper, butter, onion, ginger and garlic 黑椒牛柳


  • 250g good quality beef, cubed, rube with some olive oil
  • 3 clove of garlic, crushed, minced
  • Some ginger, approximately 5g, minced
  • 1 stem of green shallot, white part only, minced
  • 1/4 tsp black pepper (or to taste)
  • 1/4 onion, sliced
  • 1 tbsp. butter or cooking oil
  • 1 tsp dark soy sauce
  • 1 tsp sugar
  • 1 stem green shallot, green part only, sliced to 1-inch length
  • coriander, sliced, to garnish (optional)
  • Chili, seeds removed, sliced to garnish (optional)


  • Heat up a frying pan with butter or cooking oil, sauté the onion briefly; add minced garlic, ginger, green shallot and black pepper, sauté until aromatic; push aside and add the beef to the frying pan, brown the meat; add sugar; toss, add dark soy sauce, toss; add green shallot, toss; transfer to a plate to serve
  • Garnish with coriander and chili 


Vietnamese black pepper beef Bo Luc Lac
Asian black pepper beef





    • Hi Kelvin, good to hear from you. Many years ago as a struggling student, I worked for a Vietnamese restaurant in Sydney. This was the brand of the bo luc lac sauce they used. It is a nice sauce, really tasty. I did a search on the internet. Unfortunately I couldn’t find this brand of bo luc lac sauce available online. Would you like to make your own sauce? If you like, next time I pick up a jar I can send you the key ingredients. Cheers, Rebecca


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