Recipe for cooking grape leaf beef

Recipes from Southeast Asia :: Southeast Asian Main Dish Meats

Source: The Vietnamese Cookbook by Diana My Tran

1/2 c. lemongrass, finely minced
1 med. onion, chopped
2 garlic cloves, finely minced
1 1/2 lb. (one and a half lbs. ) lean ground beef
1 tsp. salt
1/2 tsp. black pepper
1 tsp. sugar
1 Tbsp. oyster sauce
1 Tbsp. cornstarch
1 tsp. oil
2 scallions, finely sliced
1 jar grape leaves, rinsed and spread out
12 bamboo skewers, soaked in water for at least 10 mins.
Sweet and Sour Fish Sauce

Using a mini food processor, finely mince lemongrass, onion and garlic.

In a large mixing bowl, knead together lemongrass mixture, ground beef, salt, pepper, sugar, oyster sauce, cornstarch, oil and scallions. Set aside for 15 mins.

Place 1 1/2 Tbsp. of filling on each grape leaf one in. from the edge nearest you. Form a 2-in.-long sausage. Fold inward both sides of leaf, and pressing down the mixture, fold over top of leaf and roll up. Repeat with remaining beef mixture. Thread three rolls on each bamboo skewer. Barbecue beef skewers over hot charcoal or in a 400 degree F oven, turning frequently for approximately 10 mins. until cooked through.

Serve with Sweet and Sour Fish Sauce as an appetizer, or with rice noodles as an entree.

Serves 4.

Per serving: 395 calories; 23.3 g fat (8.8 g saturated fat; 53 percent calories from fat); 13.6 g carbohydrates; 104 mg cholesterol; 2,860 mg sodium; 31.9 g protein; 1.3 g fiber