Bò Lá Lốt (Beef in Betel Leaf)

Ingredients

• 1 lb Ground beef
• 24 leaves Betel leaves
• 2 tbsp Lemongrass, finely minced
• 2 cloves Garlic, minced
• 2 tbsp Shallots, minced
• 1 tbsp Fish sauce substitute: Soy Sauce
• 1 tsp Sugar
• 1/2 tsp Black pepper
• 1 tbsp Vegetable oil

Instructions

1. 1In a medium bowl, combine the 1 lb ground beef, 2 tbsp finely minced lemongrass, 2 minced cloves garlic, 2 minced tbsp shallots, 1 tbsp soy sauce, 1 tsp sugar, and 1/2 tsp black pepper. Use your hands to mix everything together until it is evenly combined.
2. 2Take one of the 24 betel leaves and place about 1 tablespoon of the beef mixture in the center. Fold the sides of the betel leaf over the beef mixture to create a small, neat package. If the package is not staying closed, you can secure it with a toothpick. Repeat this process with the remaining betel leaves and beef mixture.
3. 3Place a 12-inch skillet or grill pan over medium-high heat. Add the 1 tbsp vegetable oil to the pan and let it heat up until it shimmers, which should take about 1 minute.
4. 4Carefully place the betel leaf-wrapped beef packages into the hot skillet or grill pan. Cook for 3 to 4 minutes on each side. The beef should be fully cooked through, reaching an internal temperature of 160°F (71°C), and the betel leaves should look slightly charred and wilted.
5. 5Remove the cooked beef packages from the skillet or grill pan and place them on a plate. Let them rest for 1 minute before serving.

Substitutions

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