Bò Lá Lốt (Grilled Beef in Betel Leaf)

Ingredients

• 1 lb Ground beef
• 20 leaves Betel leaves
• 3 cloves Garlic, minced
• 2 medium Shallots, minced
• 2 tbsp Lemongrass, minced
• 1 tbsp Fish sauce (ensure dairy-free)
• 1 tbsp Soy sauce
• 1 tsp Sugar
• 1/2 tsp Black pepper
• 1 tbsp Vegetable oil

Instructions

1. 1In a large bowl, combine the 1 lb ground beef, 3 cloves minced garlic, 2 medium minced shallots, 2 tbsp minced lemongrass, 1 tbsp dairy-free fish sauce, 1 tbsp soy sauce, 1 tsp sugar, and 1/2 tsp black pepper. Mix everything together thoroughly with your hands until well combined.
2. 2Gently wash and dry the 20 betel leaves. Place about 1 tablespoon of the beef mixture in the center of each betel leaf.
3. 3Fold the edges of each betel leaf over the beef mixture to create a small, neat packet. If the leaves are not staying closed, you can secure them with a toothpick.
4. 4Heat the 1 tbsp vegetable oil in a large skillet (at least 10 inches) over medium-high heat, approximately 400°F (200°C). Alternatively, preheat your grill to medium-high heat.
5. 5Carefully place the beef packets in the hot skillet or on the grill. Cook for 5-7 minutes on each side. The beef is cooked through when it reaches an internal temperature of 160°F (71°C), and the betel leaves should appear slightly charred and wilted.
6. 6Remove the Bò Lá Lốt from the skillet or grill and serve immediately.

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