Recipe courtesy of Luke Nguyen
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Beef Tossed with Wild Betel Leaf and Lemongrass: Bo Xao La Lot
Total:
15 min
Prep:
10 min
Cook:
5 min
Yield:
4 servings
Level:
Easy

Nutrition Info

Healthy
Total:
15 min
Prep:
10 min
Cook:
5 min
Yield:
4 servings
Level:
Easy

Nutrition Info

Healthy

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.

Cook's Note

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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