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Beef Tossed with Wild Betel Leaf and Lemongrass: Bo Xao La Lot
Recipe courtesy Luke Nguyen
- Total Time:
- 15 min
- Prep:
- 10 min |
- Inactive Prep:
- -- |
- Cook:
- 5 min
- Level:
- Easy
- Yield:
- 4 servings
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.
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;
NotesWhen 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.