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Luke Nguyen

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

Beef Tossed with Wild Betel Leaf and Lemongrass - Bo Xao La Lot
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Be inspired by Luke Nguyen's Vietnam. This beef recipe is packed with flavour.

Ingredients

  • 300 g lean beef sirloin, thinly sliced
  • 15 betel leaves, roughly sliced
  • 1 lemon grass stalk (white part only), finely diced (peel off dry outer
  • Shell)
  • 2 cloves garlic, finely diced
  • 2 chilli, finely diced
  • 1 chilli, finely sliced for garnish
  • 2 tablespoons vegetable oil
  • 1 tablespoon fish sauce
  • 1 tablespoon soy sauce
  • 2 teaspoon sugar
  • 2 sprigs coriander for garnish
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Method

  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.
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Notes & Tips

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.

Recipe Rating

5

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