Vietnamese Shaking Beef (Bò Lúc Lắc)

In a medium bowl, combine the beef cubes with soy sauce, oyster sauce, sugar, black pepper, minced garlic, and 1 tablespoon of vegetable oil. Mix well to coat the beef evenly. Let it marinate for at least 15 minutes at room temperature.

Heat 1 tablespoon of vegetable oil in a large skillet or wok over high heat until shimmering.

Add half of the marinated beef to the hot skillet in a single layer. Cook for 1-2 minutes per side, shaking the pan frequently, until browned and slightly caramelized. Remove the cooked beef from the skillet and set aside.

Add another 1 tablespoon of vegetable oil to the skillet, then repeat with the remaining beef. Remove and set aside with the first batch.

Add the yellow onion and red bell pepper to the same skillet. Stir-fry over high heat for 2-3 minutes until slightly softened but still crisp.

Return all the cooked beef to the skillet with the vegetables. Toss everything together for 1 minute to combine and heat through.

Serve immediately with steamed rice or a fresh green salad.