Beef Wrapped in Betel Leaves

Name: Beef Wrapped in Betel Leaves
Cuisine: American
Ingredients: 7 oz tender beef (200 grams); A few large betel leaves; Some finely minced onion and garlic; Seasoning powder, black pepper, oyster sauce, sesame oil, honey, soy sauce, vegetable oil

Pi Ha @cook_7172960

Ho Chi Minh City

My husband came home early this afternoon, so I made this dish for him to enjoy with a few beers after a long day!

Pi Ha @cook_7172960

Ho Chi Minh City

My husband came home early this afternoon, so I made this dish for him to enjoy with a few beers after a long day!

Saved

Ingredients

7 oztender beef (200 grams)
A fewlarge betel leaves
Some finely minced onion and garlic
Seasoning powder, black pepper, oyster sauce, sesame oil, honey, soy sauce, vegetable oil

Saved

Steps

1

Wash the beef thoroughly, finely mince it, then season with minced onion and garlic, 1 tablespoon oyster sauce, 1 teaspoon sesame oil, 1 teaspoon honey, 1 teaspoon seasoning powder, 1/2 tablespoon soy sauce, and a pinch of black pepper. Mix well and let marinate for 30 minutes.
2

Separate the betel leaves, gently rinse under running water, soak in salted water for 15 minutes, then rinse and drain well.
3

Lay the betel leaves flat (on a cutting board or plate), place a little beef mixture on each leaf, shape it neatly with your hands, fold in the sides, and roll up like a spring roll, or shape into squares if you prefer. Use a toothpick to secure the leaf around the beef.
4

Heat vegetable oil in a skillet until very hot, then reduce the heat. Gently add each roll and fry until lightly golden, then turn to cook evenly on all sides. Remove and drain excess oil. If you have time, grilling them makes them even tastier!
5

Serve with chili sauce and ketchup for dipping, or wrap in rice paper with fermented anchovy sauce for a delicious variation!