Grilled beef in betel leaf

Method

1. 1 Mince the beef with lemongrass, shallots, and garlic, mix with oyster sauce and pepper, and let it marinate for 20 minutes.
2. 2 Wash the betel leaves, dry them, and place the dark green side down.
3. 3 Place a spoonful of filling on the edge of the leaf, roll it tightly into a long tube, and skewer it to hold the shape.
4. 4 Grill over charcoal or in a cast iron skillet for 8 minutes, turning occasionally, until the leaves are slightly charred and fragrant.
5. 5 Sprinkle crushed roasted peanuts on top and serve with rice noodles, herbs, and sweet and sour fish sauce.

With an appliance

• Oven 42 min

  Replace step 4: arrange the betel leaf rolls on the middle rack, bake in the oven at 220 degrees for 10 minutes, then rotate the tray after 5 minutes; the filling cooks evenly, it's easier to turn them over, but the leaves don't have a distinct smoky charcoal flavor.