Recipe courtesy of Luke Nguyen
Save Recipe Print
Total:
15 min
Prep:
10 min
Cook:
5 min
Yield:
4 servings
Level:
Easy

Nutrition Info

Healthy

Ingredients

Directions

In a smoking hot fry pan or wok, add the vegetable oil and lemongrass and cook until fragrant, then add the garlic and chiles.

Now add the beef and stir fry for 2 minutes, then season with the fish sauce, soy sauce, and sugar. Add the betel leaves and stir fry for a further minute.

Transfer the mixture to a plate and garnish with sliced chile and coriander (cilantro).

Serve with steamed jasmine rice.

Cook's Note

When dicing the lemongrass, always use a nice heavy sharp knife. If you have a second knife, use the two simultaneously. Do not discard the tips of a lemon grass stalk, steep it in hot water and drink it as lemon grass tea.

Get the Recipe

Whole Roasted Stuffed Cauliflower

Cauliflower gets the royal treatment with a cheesy, bacony kale stuffing.

IDEAS YOU'LL LOVE

Your Basic Tossed Salad

Recipe courtesy of Rachael Ray

Tossed Angel Hair Pasta

Recipe courtesy of Melissa d'Arabian

Chicken Piccata Pasta Toss

Recipe courtesy of Rachael Ray

Beef Bourguignon

Recipe courtesy of Ina Garten

Beef Tacos

Recipe courtesy of Ree Drummond

Corned Beef

Recipe courtesy of Alton Brown

Beef Stew

Recipe courtesy of Food Network Kitchen

Beef Brisket

Recipe courtesy of Tyler Florence

Beef Jerky

Recipe courtesy of Alton Brown

Browse Reviews By Keyword

          Latest Stories