Tyna Hoang Shares Her Remixed Bo Luc Lac Recipe

1lb. steak (I prefer ribeye)
2 cloves garlic
2 Tbsp. neutral oil
2 Tbsp. oyster sauce
2 Tbsp. fish sauce
1 Tbsp. soy sauce
2 tsp. sugar
1 Tbsp. black pepper
1 medium sweet onion
1 Tbsp. butter
2 packages instant ramen noodles

Mince garlic and set aside.

Dice steak into 1-inch cubes. Try to keep them all even in size.

Add oil, oyster sauce, soy sauce, fish sauce, sugar, black pepper, and garlic to marinate the steak.

Mix evenly and distribute the sauce throughout to marinate.

While the steak marinates, slice the onions into 1/4 inch thick slices.

Cook the instant ramen according to packaging, but cut the cook time down by a few minutes for al dente noodles. Drain and set aside.

Add steak to a smoking hot, non-stick skillet with oil. Cook on high heat for 1.5 minutes.

Shake the beef, and add onions. Cook for 2-3 minutes.

Remove from pan, leaving some of the juices. Return the pan to the stovetop on low and add butter.

Add the prepared instant ramen and toss the noodles around to fully coat in the pan sauce.

Plate the noodles and add the steak on top. Finish with cracked pepper.