Recipe Cuisine: Vietnamese
Theme: One Bowl Wonder
Vietnamese Betel Leaf Wrapped Beef
By: khanh
Ingredients
- 1 tablespoon oyster sauce
- 30 wild betel/piper lolot leave
- 1 lb ground beef
- ⅓ cup finely chopped lemongrass
- ½ teaspoon kosher salt
- 1 teaspoon black pepper
- 1 small shallot, minced
- 4 cloves garlic, minced
- 1 tablespoon fish sauce
- ¼ teaspoon five spice powder
- 1 tablespoon cooking oil
- crushed roasted peanuts optional
- scallion oil optional
Product used in recipe
- LEE KUM KEE - PANDA BRAND OYSTER SAUCE
- LEE KUM KEE - PREMIUM OYSTER SAUCE
Method
- Season the beef: Mix ground beef with lemongrass, salt, pepper, shallot, garlic, fish sauce, oyster sauce, five-spice powder, and oil.Marinate: Mix well and let it rest for 30 minutes.Wrap: Place a betel leaf shiny side down. Add about 1 tablespoon of beef near the tip and shape it into a small log.
- Roll: Roll the leaf toward the wider end. Halfway through, fold the sides inward, then continue rolling to the end.Secure: Make a small hole with a skewer and insert the leaf stem into the hole to hold the roll.Skewer: Thread several rolls onto bamboo skewers.
- Grill: Grill for 3–4 minutes per side until cooked and slightly charred.Serve (optional): Top with scallion oil and crushed roasted peanuts.
