Main content

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.


  • 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


  • 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.

» Metric Converter


Sign Out

Click to Rate

Join the Conversation

Please note, LifeStyle cannot respond to all comments posted in our comments feed. If you have a comment or query you would like LifeStyle to respond to, please use our feedback form.

5 5 5 5 5
Average Rating
0 comments • 2 ratings