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

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Ingredients

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.

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.