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–+ servings
A dish of shaking lemongrass beef with betel leaves, served with rice and fresh herbs, showcasing vibrant colors and tender beef cubes.

Shaking Lemongrass Beef

Shaking Lemongrass Beef with Betel Leaves combines the bold, aromatic flavors of Vietnamese bò lá lốt and shaking beef in one easy dish. The betel leaves lend a fragrant, smoky aroma reminiscent of the Vietnamese countryside, while the tender cubes of beef are perfectly seasoned and quickly stir-fried. Serve it with rice, salad, or a vermicelli noodle bowl for a delicious, versatile meal that's ready in under 30 minutes.

Ingredients

  • 600 g (1 lb 5 oz) fillet or rib eye steak, cut into 2 cm (3/4 inch) cubes
  • 1 tablespoon oyster sauce
  • 2 tablespoons Maggi liquid seasoning or light soy sauce
  • 4 garlic cloves, crushed
  • 1 round shallot, finely chopped
  • 30 g (1 oz) lemongrass, finely chopped
  • ½ teaspoon caster, superfine sugar
  • 2 teaspoons sesame oil
  • 1 heaped teaspoon freshly ground black pepper
  • 2 tablespoons vegetable oil
  • 4 spring onions, scallions, cut into 4 cm (11/2 inch) lengths
  • 100 g (3 1/2 oz) betel leaves rice, salad or rice vermicelli salad, to serve

Instructions

  • Put the beef into a bowl and add the oyster sauce, Maggi liquid seasoning or soy sauce, garlic, shallot, lemongrass, sugar, sesame oil, and black pepper. Stir well, then cover and set aside to marinate for at least 1 hour at room temperature. If you want to leave it longer, put it into the refrigerator, then bring it to room temperature before cooking.
  • You will need to cook the beef in batches, depending on the size of your pan. Heat a frying pan over a high heat for a few minutes until very hot. Add 1 tablespoon of the vegetable oil, then add some of the spring onions and a batch of beef cubes, making sure they are not too crowded together. Leave to sear for 30 seconds, then add some of the betel leaves and stir-fry for 1 minute. Continue to cook for a further 1½ minutes, shaking the pan vigorously for 10 seconds every 30 seconds, until the beef is medium-rare. Set aside on a plate, then repeat with the remaining ingredients. When all the beef is cooked, pour any juices left in the pan over the plate.
  • Serve immediately with rice, salad, or rice vermicelli salad.