Beef in Betel Leaves, or Bò Lá Lốt in Vietnamese cuisine, is a harmonious blend of juicy beef and aromatic betel leaves. The dish is grilled, imparting a smoky essence to the beef while the betel leaves infuse it with a distinctive herbal aroma. This flavorful main course pairs well with rice or noodles, making it well-suited for various occasions. The preparation involves marinating beef, wrapping it with betel leaves, and grilling to achieve a delightful combination of savory beef and herbal notes, offering a pleasant treat for the palate.

Ingredients

• 1 lb beef, thinly sliced
• 20 medium betel leaves
• 1 Tbsp fish sauce
• 1 Tbsp soy sauce
• 1 Tbsp sugar
• 2 cloves garlic, minced
• 1/2 tsp black pepper

Instructions

1. In a bowl, mix fish sauce, soy sauce, sugar, minced garlic, and black pepper to create the marinade.
2. Add the thinly sliced beef to the marinade, ensuring each piece is coated, and marinate for at least 30 minutes.
3. Carefully wash the betel leaves and pat them dry with a paper towel.
4. Lay a betel leaf flat on a surface and place a piece of marinated beef on it.
5. Roll the betel leaf around the beef, folding in the sides to secure it.
6. Continue rolling the remaining beef and betel leaves.
7. Over medium heat, grill the beef-wrapped betel leaves for about 5-7 minutes on each side, or until they are cooked to your preferred doneness.

Keywords: Dinner, Beef, Grilled, Betel Leaves, Herbal

Spice Rack: Black Pepper, Fish Sauce, Soy Sauce, Sugar

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