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.
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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