Best Grilled Beef In Grape Leaves With Sweet Sour And Spicy Dipping Sauce Recipes

Grilled Beef in Grape Leaf image

Provided by Sondra Beth

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 18

1 lb ground beef
1/4 cup white onion, finely diced
1/2 teaspoon black pepper
1/4 teaspoon cayenne pepper
1 tablespoon peanuts, ground
1/2 teaspoon fish sauce
1 teaspoon Thai basil, finely chopped
3 tablespoons honey
1/2 tablespoon sugar
1/2 tablespoon salt
4 -6 grape leaves
3 butter lettuce leaves, trimmed, will form lettuce cups
3 mint leaves
3 kaffir lime leaves (ideally laksa leaves are best)
3 Thai basil
3 leaves cilantro
6 carrots (cut into sticks)
6 jicama (cut into sticks)

Steps:

MIx all of the ingredients for the grape leaf beef (except the grape leaves) thoroughly. Roll into 1/2 ounce logs and wrap each log with a grape leaf.
Skewer the grape leaf beef and grill on both sides until done, about 6 to 8 minutes. Set aside.
To serve, place one leaf of each herb in each of the lettuce cups. Remove the beef from the skewers and stack them on top of each of the lettuce cups 2 by 2 by 2.
Prepare Lemon Grass Sauce - reference recipe # 316596 and pour into a ramekin and place on the plate next to the beef. Stack the carrots and jicama on the plate.
Wine recommendation: Pair with a spicy red, e.g. South African Pinotage from Hamilton Russell or Diemersdal.

Nutrition Facts : Calories 733.7, Fat 19.4, SaturatedFat 7.1, Cholesterol 77.1, Sodium 1224.4, Carbohydrate 113, Fiber 51.7, Sugar 37.1, Protein 30.2

Vietnamese Beef Grilled in Grape Leaves: Bo la Lot image

Provided by Corinne Trang

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 16

12 ounces ground beef
1 shallot, peeled and thinly sliced
1 large clove garlic, peeled and minced
2 tablespoons minced lemongrass from the white bulb
2 teaspoons sugar
1 tablespoon fish sauce
24 la lot leaves or small grape leaves
Bamboo skewers, soaked in water for 20 minutes and drained
Nuoc Cham, dipping sauce
5 tablespoons sugar
3 tablespoons water
1/3 cup fish sauce
1/2 cup lime or lemon juice (about 3 limes or 2 lemons)
1 large clove garlic, crushed, peeled and sliced or minced
1 or more bird's eye or Thai chiles, seeded and sliced or minced
1 shallot, peeled, thinly sliced, rinsed, and drained (optional)

Steps:

Mix together the beef, shallot, garlic, lemongrass, sugar and fish sauce in a bowl.
If using grape leaves, rinse, drain and pat them dry. Put about 2 teaspoons of filling in the center, slightly closer to the wider end. Fold the wide end over the filling, fold in the sides, and then roll up carefully, making sure the filling is completely and tightly enclosed. Repeat the process with the remaining leaves and beef mixture.
Depending on length of skewers, slide 3 to 5 beef rolls crosswise onto each skewer. Grill over a barbecue (make sure flames have subsided and coals are red, with white ashes) or on a well-oiled grill pan over medium-high heat, about 2 minutes per side. Serve with Nuoc Cham sauce for dipping.
Whisk together the sugar, water, fish sauce, and lime or lemon juice in a bowl, until the sugar is completely dissolved. Add the garlic, chile, and shallot if using, and let stand for 30 minutes before serving.