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

Recipe courtesy of Luke Nguyen
Show: Luke Nguyen's Vietnam Episode: Ho Chi Minh City (Saigon)
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

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.

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