Beef tossed with wild betel leaf and lemongrass (Bo xao la lot)

  • 2 tbsp vegetable oil
  • 1 lemongrass stalk (white part only), finely diced (peel off dry outer)
  • 2 cloves garlic, finely diced
  • 2 chilli, finely diced
  • 300g lean beef sirloin, thinly sliced
  • 1 tbsp fish sauce
  • 1 tbsp soy sauce
  • 2 tsp sugar
  • 15 betel leaves, roughly sliced
  • 1 chilli, finely sliced for garnish
  • 2 sprigs coriander for garnish
1) In a smoking hot fry pan or wok, add the vegetable oil and lemongrass and cook until fragrant, then add the garlic and chilli.

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

3) Add the 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.

Cook's Notes:
When dicing lemongrass, always use a nice heavy sharp knife. If you have another one use two simultaneously.
Do not discard the tip of a lemongrass stalk, steep it in hot water and drink it as lemongrass tea.

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