Vietnamese Bo Luc Lac with Bell Peppers and Onions, Served with Crispy French Fries

Juicy Vietnamese beef stir-fry (bo luc lac) with bright bell peppers and sweet onion is a street-food classic prized for its quick sear and glossy, caramelized sauce. Here it’s served with plenty of hot, ultra-crispy French fries for a hearty, restaurant-style plate with unmistakable Vietnamese character. In just 40 minutes, dinner lands on the table with vivid flavor and plenty of crunch.

Ingredients

• Beef tenderloin or sirloin — 600g (1 lb 5 oz)
• Yellow onion — 1
• Red bell pepper — 1
• Green bell pepper — 1
• Garlic — 3 cloves
• Soy sauce — 2 tbsp
• Oyster sauce — 1 tbsp
• Fish sauce — 1 tbsp
• Rice vinegar — 1 tbsp
• Sugar — 1 tbsp
• Cornstarch — 2 tbsp
• Ground black pepper — 1/2 tsp
• Neutral oil, for stir-frying — 2 tbsp
• Potatoes — 500g (1 lb 2 oz)
• Oil for deep-frying — 1 liter (4 1/4 cups)
• Salt — 1/2 tsp
• Scallions or cilantro, chopped, for serving — 2 tbsp

How to Make It

1. Peel the potatoes and cut them into 1 x 1 cm batons. Rinse away excess starch, then pat completely dry with paper towels.
2. Cut the beef into 2–2.5 cm cubes or thin strips across the grain. Finely mince the garlic.
3. Mix the soy sauce, oyster sauce, fish sauce, rice vinegar, sugar, black pepper, and cornstarch. Add the beef and garlic, toss well, and marinate for 15 minutes.
4. Heat the frying oil to 170–175°C (338–347°F). Fry the potatoes in batches for 4–5 minutes, just until tender but not browned. Lift out onto a rack. Increase the temperature to 185–190°C (365–374°F) and fry again for 2–3 minutes until deeply golden and crisp. Season with salt.
5. While the fries finish, heat a wok or wide skillet over high heat with 2 tbsp oil.
6. Stir-fry the onion, sliced into half-moons, and the peppers, cut into thin strips, for 2–3 minutes until tender-crisp. Transfer to a plate.
7. In the same pan, sear the beef in batches for 2–3 minutes until browned at the edges. Do not overcrowd the pan, or the meat will release its juices.
8. Return the onion and peppers to the pan, pour in the remaining marinade and 2–3 tbsp water, and toss quickly for 30–60 seconds until the sauce lightly thickens.
9. Serve the bo luc lac beside the French fries, finished with scallions or cilantro. A wedge of lime and a simple green salad make a perfect accompaniment.

Nutrition per Serving

Tips and Variations

• Beef: tenderloin or sirloin works beautifully; for a more economical version, use chuck and extend the marinade to 30 minutes.
• Extra-crispy fries: the double-fry method gives the best crust; let the potatoes cool for 5–10 minutes between fries.
• Gluten-free sauce: swap the soy sauce for gluten-free tamari and make sure the oyster sauce is gluten-free as well, or use a little more fish sauce with a touch of sugar.
• Heat: add 1 tsp chili paste or fresh chili when stir-frying the vegetables.
• Side dish: alongside the fries, serve with jasmine rice or a green salad dressed with lime.

FAQ