Beef Tossed with Wild Betel Leaf and Lemongrass: Bo Xao La Lot

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2 tablespoons vegetable oil

1 lemongrass stalk, dry outer shell peeled off, and white part only, finely diced*

2 cloves garlic, finely diced

2 chiles, finely diced, plus 1 chile, finely sliced for garnish

12 ounces lean beef sirloin, thinly sliced

1 tablespoon fish sauce

1 tablespoon soy sauce

2 teaspoons sugar

15 betel leaves, roughly sliced*

2 sprigs fresh coriander (cilantro), for garnish

Steamed jasmine rice, to serve

*Can be found at specialty Asian markets and online.