Beef Tossed with Wild Betel Leaf and Lemongrass - Bo Xao La Lot
Recipe by Luke Nguyen from Luke Nguyen's Vietnam
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
Method
- 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.
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.
