Photograph of the finished Beef Stir-Fried with Wild Betel Leaf

Vietnam · Thịt bò xào lá lốt

Beef Stir-Fried with Wild Betel Leaf

25 min Hands-on time + 20 min waiting
EasyDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Beef Beef 1.2 kg
  • Photograph of Wild betel leaves Wild betel leaves 240 g
  • Photograph of Lemongrass Lemongrass 100 g
  • Photograph of Garlic Garlic 20 cloves
  • Photograph of Fish sauce Fish sauce 80 ml
  • Photograph of Cornstarch Cornstarch 60 g
  • Photograph of Oil Oil 140 ml
  • Photograph of Chilli Chilli 12
  • Photograph of Onion Onion 1.2
  • Photograph of Black pepper Black pepper 16 g
  • Photograph of Steamed rice Steamed rice 800 g

Method

  1. 1 Wash the betel leaves, then cut them into 1 cm wide strips and let them drain completely.
  2. 2 Marinate thinly sliced beef with cornstarch, chopped lemongrass, and fish sauce for 20 minutes.
  3. 3 Sauté the beef in a very hot pan over the highest heat for 90 seconds, then remove it from the pan.
  4. 4 Sauté the garlic, then stir-fry the onions for 90 seconds.
  5. 5 Add the beef back in, turn off the heat, and then mix in the betel leaves using the remaining heat of the pan.
  6. 6 Betel leaves only need residual heat to soften; stir-frying them over high heat will cause them to turn black and lose their aroma.
Start cooking