Vietnamese · Dinner
Grilled Beef Wrapped in Leaves (Low-Chol)
Grilled beef sirloin wrapped in wild betel leaves, threaded onto skewers and charred until smoky. Lemongrass, garlic and shallot season the meat before wrapping. Served with rice vermicelli, fresh herbs and a light lime-fish sauce dip. Lean sirloin keeps the dish low in cholesterol and saturated fat.
$6
20 minsPrep
10 minsCook
30 minsTotal
MediumLevel
Nutrition per serving
387Calories
30.2gProtein
13.4gFat
40.5gCarbs
8.2gSugar
2.8gFiber
1145mgSodium
61mgChol
3.8gSat Fat
580mgPotassium
68mgCalcium
3.8mgIron
1.7mcgVitamin B12
12mgVitamin C
low-cholesterol
gluten-free
low-calorie
low-chol
Instructions
1
Prep
Mince the beef sirloin finely, lemongrass, garlic and shallot separately on a cutting board, then combine with fish sauce, sugar, pepper and sesame oil in a bowl until evenly tacky.
2
Marinate
Let the beef mixture rest at room temperature for 15 minutes so the aromatics penetrate the meat.
3
Wrap
Lay each betel leaf shiny-side down, place a small portion of beef near the stem, roll tightly into a cylinder, and thread three rolls onto a skewer.
4
Grill
Brush the rolls lightly with vegetable oil and grill over high heat for 6 to 8 minutes, turning every 2 minutes, until charred and beef is firm.
5
Boil
Cook the rice vermicelli in boiling water for 3 to 4 minutes until tender but springy, then drain.
6
Whisk
Combine the lime juice, fish sauce, sugar, water and thinly sliced chili in a small bowl, whisking until sugar dissolves.
7
Plate
Arrange the grilled beef rolls over vermicelli with fresh herbs, and serve the dipping sauce alongside in a small bowl.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz371g beef sirloin
- 1212 wild betel or grape leaves, washed and stemmed
- 22 stalk lemongrass
- 4 cloves4 cloves garlic
- 22 small shallot
- 2 tsp2 tsp fish sauce
- 1 tsp1 tsp sugar
- 1/2 tsp1/2 tsp black pepper
- 2 tsp2 tsp sesame oil
- 3.6 oz100g rice vermicelli, dry weight
- 22 small handful fresh herbs (mint, cilantro, perilla)
- 4 tbsp60ml lime juice
- 2 tsp2 tsp fish sauce for dipping sauce
- 2 tsp2 tsp sugar for dipping sauce
- 4 tbsp60ml water for dipping sauce
- 11 small chili
- 2 tsp2 tsp vegetable oil for brushing skewers
