The Power of the Sear: Black Pepper Beef
A signature in Luke Nguyen’s Red Lantern kitchen, Black Pepper Beef, also known as Bò Lúc Lắc or Vietnamese Shaking Beef, is a bold, fragrant dish where precision meets power. With tender cubes of beef, a rich peppery sauce and the unmistakable wok hei aroma, it’s a stir-fry that demands both technique and the right tools.
Black Pepper Beef: High Heat, Full Flavour
Black Pepper Beef is all about bold flavour and intense aroma. The key is in the sear—getting a caramelised crust while keeping the beef tender and juicy. Luke starts with premium cuts, sears them fast to lock in flavour, then coats them in a rich black pepper sauce that’s spicy, aromatic and full of umami.
The result? A fast, flavour-packed dish that’s a Vietnamese favourite, but still feels right at home on a modern menu.
Built for Precision: The Waterless HiPac Wok
In professional kitchens, precision and consistency are everything. The B+S Waterless HiPac Wok is designed to deliver both, distributing even heat across the entire surface to ensure every ingredient is cooked exactly as intended.
With no need for traditional water cooling systems, this wok keeps things simple and efficient. It’s built for long hours and high demand, offering chefs total control for everything from fast-seared beef to delicate stir-fried vegetables.
Powerful, reliable, and engineered for performance, the HiPac Wok helps chefs focus on flavour—not fuss.
Why It Works
Black Pepper Beef isn’t just about high heat, it’s about control. In busy commercial kitchens, chefs need reliable equipment that heats up fast and cooks evenly. With the Waterless HiPac Wok, Luke gets the bold flavour and perfect texture this dish is known for. It’s a great example of how the right tools can take a classic recipe to the next level.
