Stir-fried Beef with Betel Leaf

A fragrant Vietnamese favourite

Beef Betel Rolls have long been a favourite for many people around the world. If you’ve followed my blog, you might have also seen my Pork Betel Rolls recipe. Both show how versatile these glossy, pointy, dark green leaves can be. Their heart-shaped tips and peppery fragrance bring such a unique flavour to Vietnamese cooking. And for dinner tonight, I decided to let betel leaves shines once more. This time in a simple, homely dish: Stir-fried Beef with Betel Leaf.

It’s a recipe that proves you don’t always need a big bundle of leaves to enjoy their flavour.

Why I cooked Stir-fried Beef with Betel Leaf

This dish is the kind of meal that is ready in a flash yet so satisfying and moreish. Pair it with a hot bowl of steamed rice and you’ll know exactly what I mean.

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The beauty of Stir-fried Beef with Betel Leaf is in its simplicity: juicy beef mince, garlic, shallot, pepper (or a hint of chilly if you prefer some heat) and those fragrant betel leaves. Even better, the leaves I used tonight came straight from our little homegrown betel plants. I only started growing them this year, so I don’t have enough yet to wrap rolls. That’s how this recipe came about – it requires fewer leaves but still captures that wonderful earthy, peppery aroma.

Ingredients you’ll need

• Beef mince
• Betel leaves – washed and sliced roughly
• Small shallots
• Garlic cloves
• Red pointy pepper or red chilli if cooking for adults only
• Fish sauce
• Ground pepper
• Olive oil

How to make Stir-fried Beef with Betel Leaf

1. Marinate the Beef

Place the beef mince in a bowl. Add a splash of fish sauce, a sprinkle of ground pepper and a drizzle of olive oil. Mix well and let it rest while you prepare the aromatics.

2. Prepare the aromatics

Peel shallots and garlics, then pop them into a blender for convenience. Add the red pointy pepper for colour and a mild kick. A few quick blitzes will give you a fragrant paste. Of course, you can finely chop them with a knife if you prefer.

3. Stir-fry

Heat a large pan over high heat. Add a couple of tablespoons of olive oil, then tip in the blended aromatics. Stir-fry until beautifully fragrant.

Add the marinated beef and immediately use a flat wooden spoon to break it up so it doesn’t clump together. Stir constantly for about 5 minutes until the beef is just cooked.

4. Add the betel leaves

Toss in the sliced betel leaves and stir through for another 2 minutes. Taste and adjust seasoning with a little more fish sauce if needed. Finish with an extra sprinkle of ground pepper.

And that’s it – Stir-fried Beef with Betel Leaf is ready to serve.

Serving suggestions

This dish truly comes alive with hot steamed rice. The savoury beef, the gentle heat from the pepper/chilli and the aroma of betel leaves all mingle beautifully. It’s a dish that both kids and adults will enjoy – comforting, fragrant and so easy to put together.

Print Recipe

Delicious

Stir-fried Beef with Betel Leaf

Author: Thao @ summerandspice Cooking Method: Stir-frying Cuisine: Vietnamese Courses: Dinner Recipe Keys: Beef Kids Rice

Difficulty: Beginner Prep Time 5 mins Cook Time 10 mins Total Time 15 mins

Servings: 6 Estimated Cost: £ 7

Description

Stir-fried beef with betel leaf is a quick and fragrant Vietnamese dish that makes the perfect weeknight dinner. With earthy betel leaves, garlic, shallots, and a splash of fish sauce, this simple stir-fry comes together in minutes and is best enjoyed with hot steamed rice.

Ingredients

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Scale

1/2x 1x 2x 3x

• 700 g beef mince
• 10 leaves betel (washed and roughly sliced)
• 5 small shallots
• 5 cloves garlic
• 1 small red pointy pepper (or 1 red chilli for heat)
• 3 tablespoons fish sauce (2 for marinating, 1 to add later to taste)
• 1 teaspoon ground pepper (1/2 for marinating, 1/2 for sprinkling at completion)
• 3 tablespoons olive oil (2 for stir-frying, 1 for marinating)

Instructions

1. Marinate the beef

   • In a mixing bowl, combine beef mince with 2 tablespoons fish sauce, 1 tablespoon olive oil and 1/2 teaspoon ground pepper. 
   • Mix well and leave to rest while you prepare for the aromatics. 
   Mark as complete

1. Prepare the aromatics

   • Peel shallots and garlic, place them in a blender with the red pointy pepper.
   • Blitz until finely minced. Alternatively, chop by hand. 
   Mark as complete

1. Cook the aromatics

   • Heat a large pan or wok over high heat. 
   • Add 2 tablespoons olive oil then stir-fry the shallot, garlic and pepper mixture until fragrant. 
   Mark as complete

1. Stir-fry the beef

   • Add the marinated beef to the pan. Stir constantly, breaking up any lumps, until just cooked (about 5 minutes). 
   Mark as complete

1. Add the betel leaves

   • Toss in the sliced betel leaves, stir for 2 minutes and adjust seasoning with extra fish sauce if needed. 
   • Finish with a sprinkle of ground pepper. 
   Mark as complete

1. Serve

   • Enjoy immediately with hot steamed rice. 
   Mark as complete

Keywords: stir-fried beef with betel leaf, beef betel leaf stir-fry, Vietnamese stir-fried beef with betel leaf, beef mince with betel leaves, Vietnamese betel leaf recipe, quick Vietnamese beef recipe, authentic Vietnamese home cooking, Vietnamese dinner recipes with rice

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