Bò lá lốt (Grilled beef in piper lolot leaves)

Wash the piper lolot leaves and let them dry.

Cut off the stems of the leaves.

Separate the leaves into large and small ones.

Chop the small leaves finely.

Chop the lemongrass finely.

Chop the garlic finely.

Mix the ground pepper, golden sugar, and oyster sauce into the minced rib eye beef.

If using lean beef, add 1 tsp of oil.

Slice the beef thinly (about 5 mm).

Pour the remaining marinade over the beef.

Add the finely chopped small piper lolot leaves to the beef mixture and mix well.

Marinate for 30 minutes.

Use a rolling tool to wrap the beef in the piper lolot leaves, placing the green side down.

If using small leaves, use 2 leaves to wrap.

Grill using an electric oven, but for better flavor, use a charcoal grill.

Set the oven to Broil on high.

Brush sesame oil on the grilling rack.

Brush sesame oil on the wrapped beef to prevent it from drying out while grilling.

Broil for 7 minutes.

After 7 minutes, add scallion oil if desired.

Sprinkle roasted peanuts on top.

Serve with sweet and sour dipping sauce.

Equipment Needed

Spice Level:

Dietary

Allergens