Read below for photos and a simple, marinade and go recipe!
Then take a moment and vote for this recipe on the WorldFoods Facebook Page and you have a chance to win some sauces of your own.
Bo Xao La Lot (เนื้อผัดใบชะพลู) Ingredients:
- 200 grams of thinly sliced flank steak
- 1 large bunch of betel leaves (or technically wild pepper leaves)
- WorldFoods’ Vietnamese Hot Chili Garlic Sauce – 4-5 Tablespoons
- Finely Chopped Lemongrass – 1 Teaspoon
- Shallots & Garlic – Half a teaspoon
- Sugar – Half a teaspoon
- Fish sauce – 1 teaspoon
- 2 Thinly sliced of chilis
Vietnamese Steak in Betel Leaf Stir Fry Instructions:
Pro tip: Do step one BEFORE you get hungry.
The most time consuming a tedious part of this process is the meat. Make sure you get a good chunk of tender meat that’s not overly fatty or full of gristle. Slice it thin and if you use a cut like flank steak, the dish will easy to marinate and photogenic.
Throw those beef bits in with WorldFoods’ Vietnamese Hot Chilli Garlic Dipping and Stir Fry Sauce. Let it marinade for half an hour or so. Go longer if it’s a tougher cut. You want the spices to get in and the acidity from sweet pineapple in the sauce to help tenderize the meat for you.
Pro tip: Do step two while you quench your thirst.
Meanwhile, go have a beer and read the rest of the instructions while the sauce does it’s job.
Just make sure at some point (maybe mid-beer, perhaps?) you throw washed and dried leaves on the cutting board and slice them a few times.
You don’t need to slice them too small. These leaves are sturdy and when the high heat hits them will clump together with your meat and spices. If you slice it too thin you’ll have more work to do when frying and eating.
Step 3: Eyes on the Prize, it’s Almost Time to Eat
You got steak on the brain, yet? Good.
Now you need to gather and get cozy with all the stuff on the ingredients list above, because what happens next is quick.
Heat your pan up, thinly coat it with vegetable oil and throw some ‘smell good’ in by adding your shallots, garlic, and lemongrass first. Stir and watch closely because they’ll brown fast on high heat. When you start seeing some color toss in your steak.
That oil with a few quick tosses on high heat will summon the fire department. Hopefully you didn’t use too much oil or over do it on the hair spray that morning.
Ah screw it, who needs eyebrows anyway? Plus this is about getting to meal time and any pain is just a distraction, so suck it up and get back to the task at hand!
The flames should have died down and you can add in your betel leaves, along with fish sauce, chili, and sugar. Toss and turn a few times until leaves are cooked and you’re done.
Photo taking time. You’re hungry so you may want to go with some simple garnish for this dish. To add a bit of color I threw on some pickled carrots and radish at the top. That’s optional and if you have other ideas for nice plating let me know.
The pickles are nice because they’re common to Vietnamese cuisine and can help balance the heat and accentuate the sweet, garlicky marinade.
Final Notes & Tips:
This is the easiest way to do this recipe. If you have more time you can do a lot more to enhance the flavors and impress your family or guests. You can casually toss in more herbs like fresh garlic, perhaps a bit of lime and normally without the sauce you’d want to add salt and more sugar.
However, since the sauce is so sweet, you don’t need much. Lots of chili is added because the spice in the sauce isn’t intense enough for me. Also keep in mind the charring on the meat from the high heat, while delicious, may mask the flavors of the marinade.
So adjust things to your preference and once you have everything prepped and marinated, this dish shouldn’t take more than 15-20 minutes.
Quick, easy and a dish that will get better each time it’s made!