Grilled Beef in Betel Leaves
Ingredients
- 500 gGround beef 15% fat (fresh)
- 2 pclemongrass (bulbs finely minced)
- 2 pcGarlic (cloves minced)
- 2 pcShallot (finely diced)
- 2 tbspfish sauce
- 1 tspWhite sugar
- 1 pinchBlack pepper ground
- 30 mlPeanut oil
- 30 gPeanut (roasted and crushed)
- 30 pcWild betel leaves (washed and dried)
Method
Small beef rolls tightly wrapped in dark, glossy leaves. The meat stays juicy, releasing a powerful lemongrass fragrance mixed with the smoky aroma of the charred leaf.
- 1
Finely mince the lemongrass, garlic, and shallots. In a mixing bowl, combine the ground beef with these aromatics, fish sauce, sugar, pepper, and a tablespoon of oil. The mixture should be homogeneous and fragrant.
- 2
Place a wild betel leaf flat, shiny side down. Place a small amount of meat at the base of the leaf. Roll tightly towards the tip. Secure with a toothpick or the leaf stem to hold the cylinder shape.
- 3
Heat a pan with a drizzle of oil. Place the rolls and sear over high heat. The leaf should shrivel and slightly char in spots without burning. The meat is cooked when firm to the touch.
- 4
Crush the peanuts. Sprinkle the hot rolls with peanuts to add a distinct crunch to the bite.
Frequently asked questions
How do you get this dish right?
- Don't overcrowd the pan; the leaves need to sear and char, not steam in their own moisture.
- If you don't have toothpicks, place the rolls seam-side down in the hot pan to seal them instantly.
How long does this dish keep?
Keep for 2 days in the fridge. Reheat in a pan to restore the leaf's glossy finish.
