Bo Xao Sa Ot

Ingredients

Instructions

1. 1

   If not already cooked, prepare the jasmine rice first so it is hot for serving. Slice the beef as thinly as possible against the grain; partially freezing it for 10 minutes makes this easier. Mince the lemongrass, garlic, and shallot very finely so they melt into the stir-fry rather than burn in large pieces.

2. 2

   In a bowl, combine the beef with the lemongrass, garlic, shallot, chili, fish sauce, palm sugar, 10 ml neutral oil, and black pepper. Toss well until the sugar starts dissolving and the beef is evenly coated. Let it stand for 10 minutes at room temperature while you prepare the cucumber and spring onion.

3. 3

   Heat a wok or large frying pan over high heat until very hot. Add the remaining 10 ml neutral oil and swirl to coat. When the oil shimmers, add the marinated beef in a single layer as much as possible. Stir-fry for 2-4 minutes, tossing frequently, until the beef is just cooked and the shallot and sugar begin to caramelise around the edges. If the pan looks wet, keep cooking briefly until the liquid reduces to a glossy coating rather than a thin sauce.

4. 4

   Turn off the heat and scatter over the spring onion. Taste and adjust only if needed; the dish should be savory, lightly sweet, fragrant with lemongrass, and gently spicy.

5. 5

   Serve immediately with hot jasmine rice and sliced cucumber on the side. Spoon any caramelised pan juices over the rice.

Nutrition per serving

Notes

• •For the best texture, use a tender cut such as sirloin, rump, or rib-eye and slice it thinly against the grain.
• •A very hot pan is key: it sears the beef quickly and helps the sugar and aromatics caramelise instead of steaming.
• •If you like more heat, add an extra chili or a pinch of chili flakes at the end.
• •This dish is often served with steamed rice, but it also works well with rice vermicelli and fresh herbs.

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