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

Be inspired by Luke Nguyen's Vietnam. This beef recipe is packed with flavour.



  • 1.

    In a smoking hot fry pan or wok, add vegetable oil and lemon grass and cook until fragrant, then add garlic and chilli.

  • 2.

    Now add beef and stir fry for 2 minutes, then season with fish sauce, soy sauce and sugar.

  • 3.

    Add betel leaf and stir fry for a further minute.

  • 4.

    Transfer to a plate and garnish with sliced chilli and coriander.

  • 5.

    Serve with jasmine rice.


TIP. When dicing lemon grass, always use a nice heavy sharp knife. If you have another one use two simultaneously.

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

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Andrew Graham

Shiraz, Cabernet Sauvignon and Grenache are the best wines to pair with Beef Tossed with Wild Betel Leaf and Lemongrass - Bo Xao La Lot.


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