Beef Tossed with Wild Betel Leaf and Lemongrass: Bo Xao La Lot

TOTAL TIME: 15 min
Prep: 10 min
Inactive Prep: --
Cook: 5 min
 
YIELD: 4 servings
LEVEL: Easy

ingredients

  • 2 tablespoons vegetable oil
  • 1 lemongrass stalk, dry outer shell peeled off, and white part only, finely diced*
  • 2 cloves garlic, finely diced
  • 2 chiles, finely diced, plus 1 chile, finely sliced for garnish
  • 12 ounces lean beef sirloin, thinly sliced
  • 1 tablespoon fish sauce
  • 1 tablespoon soy sauce
  • 2 teaspoons sugar
  • 15 betel leaves, roughly sliced*
  • 2 sprigs fresh coriander ( cilantro), for garnish
  • Steamed jasmine rice, to serve
  • *Can be found at specialty Asian markets and online.
recipe tools
  • COMMENT ON THIS PROJECT

        

    Sign in

    All fields are required.

    E-mail Address:

    Password:

    Remember me on this computer

    Signing in

    Please enter your email address and we will send your password

    E-mail Address

    Your password has been sent and should arrive in your mailbox very soon.

    Not a member?

    Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

    It's free and easy.

  • Print Recipe

Directions

In a smoking hot fry pan or wok, add the vegetable oil and lemongrass and cook until fragrant, then add the garlic and chiles.

Now add the beef and stir fry for 2 minutes, then season with the fish sauce, soy sauce, and sugar. Add the betel leaves and stir fry for a further minute.

Transfer the mixture to a plate and garnish with sliced chile and coriander (cilantro).
Serve with steamed jasmine rice.

Per serving: Calories 208; Total Fat 13 grams; Saturated Fat 3 grams; Protein 16 grams; Total Carbohydrate 6 grams; Sugar: 4 grams; Fiber 0.5 grams; Cholesterol 41 milligrams; Sodium 731 milligrams;

Notes

When dicing the lemongrass, always use a nice heavy sharp knife. If you have a second knife, use the two simultaneously.

Do not discard the tips of a lemon grass stalk, steep it in hot water and drink it as lemon grass tea.

COMMENT ON THIS PROJECT

    

Sign in

All fields are required.

E-mail Address:

Password:

Remember me on this computer

Signing in

Please enter your email address and we will send your password

E-mail Address

Your password has been sent and should arrive in your mailbox very soon.

Not a member?

Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

It's free and easy.

Review This Recipe

You must be logged in to review this recipe.

Advertisement

On TV

*ALL TIMES EASTERN
ON AIR
NOW
TONIGHT
10:00
PM

what's hot

Carnival Eats

Get Cooking Channel on your TV.