Lemongrass Beef in Betel Leaves

Difficulty:
1/5

Ease of Preparation: Easy
Yield: 4 servings


 

Ingredients:

  • ½ pound (225 g) ground beef
  • 2 garlic cloves, minced
  • 2 scallions, finely chopped
  • 2 tablespoons (30 ml) finely chopped lemongrass, stalks only
  • 2 tablespoons (30 ml) chopped, roasted peanuts
  • 1 teaspoon (5 ml) ground turmeric
  • 1 teaspoon (5 ml) sugar
  • 2 teaspoons (10 ml) fish sauce
  • 1 teaspoon (5 ml) salt
  • 20 betel leaves (or grape/shiso leaves), separated from stems
  • Bamboo skewers
  • Veggie oil, for brushing
  • Nuoc cham dipping sauce (see recipe)

 


 

Method:

In a large bowl, combine beef, garlic, scallions, lemongrass, peanuts, turmeric, sugar, fish sauce and salt.

Put in fridge for a few hours.

Place a betel leaf on a flat surface, shiny side down. Cut the leaves in half.

Spoon some mixture near the bottom of the each half of the betel leaf.

Shape the meat mixture in each half of the leaf into a sausage-like cylinder.

Roll each half of the leaf around the meat, starting at the bottom edge, folding in the sides, and then rolling to the top.

Place each filled leaf with the seam side down so that they do not unroll.

Repeat until all the meat mixture is gone.

Depending on the size of your skewers, place a number of rolls on a skewer, packed together tightly.

Brush both sides of rolls on skewers with vegetable oil.

Using a chargrill pan, cook skewers on medium heat for 6-7 minutes.

Place skewers on plate and serve with Nuoc Cham dipping sauce (see recipe).