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Be inspired by Luke Nguyen's Vietnam. This beef recipe is packed with flavour.
In a smoking hot fry pan or wok, add vegetable oil and lemon grass and cook until fragrant, then add garlic and chilli.
Now add beef and stir fry for 2 minutes, then season with fish sauce, soy sauce and sugar.
Add betel leaf and stir fry for a further minute.
Transfer to a plate and garnish with sliced chilli and coriander.
Serve with jasmine rice.
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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