Beef tossed with wild Betel Leaf & Lemongrass
Luke Nguyenʼs Beef tossed with wild Betel Leaf & Lemongrass recipe tastes incredible. See ingredients & method below.
It was so much fun cooking this dish on the streets of Saigon in District 1.
Every time I walk past Hai Ba Trung Street, I always look out for Tuan, the street vendor who kindly let me borrow his cart to cook this dish. He is there every
night without fail, and always with a great big smile on his face.
night without fail, and always with a great big smile on his face.
Cooking time
Serves
Difficulty
Ingredients
- 2 tbsp Vegetable oil
- 1 Lemongrass stem, white part only, finely diced
- 2 Garlic Cloves, finely diced
- 2 Chillies, finely sliced, plus extra to garnish
- 300 g lean Beef Sirloin, thinly sliced
- 1 tbsp Fish Sauce
- 1 tbsp Soy Sauce
- 2 tsp Sugar
- 15 Betel lLaves, roughly sliced
- Coriander sprigs, to garnish
To Serve
- Steamed jasmine rice
Method
- Add the oil and lemongrass to a hot frying pan or wok.
- Cook for 10 seconds, or until fragrant, then add the garlic and chilli and cook for a few more seconds.
- Now add the beef and stir-fry for 2 minutes.
- Season with the fish sauce, soy sauce and sugar, add the betel leaves and stir-fry for a further 1-2 minutes.
- Transfer to a plate and garnish with the coriander and extra chilli.
- Serve with steamed jasmine rice.
...And that's it, enjoy!
Recipe tips from Luke Nguyen.-
Recipe tips from Luke Nguyen.-
“When dicing lemongrass, always use a sharp heavy knife. Don’t discard the green tips of a lemongrass stem - steep them in hot water and enjoy as lemongrass tea.”
When dicing lemongrass, always use a sharp heavy knife. Don’t discard the green tips of a lemongrass stem - steep them in hot water and enjoy as lemongrass tea.
- When dicing lemongrass, always use a sharp heavy knife. Don’t discard the green tips of a lemongrass stem - steep them in hot water and enjoy as lemongrass tea.
1.
1 hr 20 min
35 min
35 min
1 hr 30 min
1 hr