Beef Grilled in Betel Leaves Recipe | James Beard Foundation

Name: Beef Grilled in Betel Leaves Recipe | James Beard Foundation
Ingredients: 1 lemongrass stalk, tender parts finely chopped; One 2-inch piece of ginger, peeled and finely chopped; 4 garlic cloves, finely chopped; 4 scallions, finely chopped; 2 teaspoons fish sauce; 1 teaspoon brown sugar; 1/2 teaspoon kosher salt; 3/4 teaspoon freshly ground black pepper; 1 teaspoon cornstarch; 1 teaspoon sesame oil; 1 pound ground beef chuck; 24 large or 48 small Betel leaves (can substitute for grape, perilla, or shiso leaves); Canola oil

archive.jamesbeard.org

Nearly every cuisine features a dish of meats or vegetables wrapped and cooked in leaves.

View full recipe on archive.jamesbeard.org

Keep recipes from your favorite sites together, ready for your next meal. Create a free account or sign in to save this recipe using the Save Recipe button above. For the cooking instructions, visit the original recipe at archive.jamesbeard.org.

Share this recipe:

Cooking tools:

Grill
Oven
Baking sheet
Aluminum foil
Mixing bowl
Kitchen scale
Cutting board
Chef's knife
Measuring spoon
Measuring cup
Toothpick
Pastry brush
Plastic wrap
Refrigerator
Tongs
Spoon

Ingredients

1 lemongrass stalk, tender parts finely chopped
One 2-inch piece of ginger, peeled and finely chopped
4 garlic cloves, finely chopped
4 scallions, finely chopped
2 teaspoons fish sauce
1 teaspoon brown sugar
1/2 teaspoon kosher salt
3/4 teaspoon freshly ground black pepper
1 teaspoon cornstarch
1 teaspoon sesame oil
1 pound ground beef chuck
24 large or 48 small Betel leaves (can substitute for grape, perilla, or shiso leaves)
Canola oil