How to Make Vietnamese Stir-fried Beef with Betel Leaves
Discover the recipe for stir-fried beef with betel leaves, a flavorful and aromatic dish. The beef is cooked to be tender and juicy, while the betel leaves stay green and fresh.
Ingredients
- 250g beef
- 3 bunches of betel leaves (~100g)
- 5-6 garlic cloves
- 1 piece of ginger
- Chili pepper (optional for a bit of spiciness)
- Green onions
- Seasonings: oyster sauce, MSG, seasoning powder, pepper, sugar
Instructions
Preparing the Ingredients
Rinse the beef with coarse salt, white wine, and crushed ginger (or ginger wine) to remove the characteristic smell of the beef.
After rinsing, let the beef drain and slice it thinly. Avoid cutting the beef too thick, as it will be harder for the seasoning to absorb, and the texture will be chewy. On the other hand, slicing it too thin may cause the beef to fall apart and lose its aesthetic appeal.
For the best stir-fried beef, use flank or rib-eye cap, which are tender, slightly sweet, and have a pleasant texture without being dry or too fatty.
Marinate the beef with:
- 1/2 tablespoon oyster sauce
- 1 teaspoon seasoning powder
- 1 teaspoon sugar
- 1 tablespoon cooking oil
The sugar and oil will help tenderize the beef and prevent it from releasing too much water during stir-frying. Mix well and let the beef marinate for 10-15 minutes.
Trim the tough stems and damaged leaves from the betel leaves. Soak in saltwater, rinse, and let them drain. Cut the betel leaves into 1-2 cm pieces. You can finely chop some of the leaves and mix them into the beef marinade for added fragrance.
Using too many betel leaves can make the dish bitter.
Cut the green onions into 2 cm sections.
Slice the chili pepper diagonally.
Cooking the Stir-fried Beef with Betel Leaves
To ensure the beef remains tender, it is best to stir-fry it separately and then add it back at the end.
Heat 1 tablespoon of cooking oil in a pan. Once hot, sauté the minced ginger and half of the garlic until fragrant. Add the beef and stir-fry over high heat. Quickly stir-fry until the beef is just cooked and has turned light pink. Remove the beef and set aside.
Stir-frying the beef over high heat for a short time ensures it stays tender and juicy without becoming tough.
Add the remaining garlic to the pan with 2 tablespoons of cooking oil, then add the betel leaves. As with the beef, stir-fry the leaves over high heat to prevent them from releasing too much liquid and to preserve their green color.
Once the leaves are coated with oil, season with seasoning powder, a pinch of MSG, and oyster sauce. Adjust the seasoning to taste.
Stir-fry for about 20 seconds, then return the beef to the pan.
Mix well and add a little fish sauce for extra flavor and aroma.
Finally, add the green onions and chili pepper. You can also sprinkle some ground pepper. Stir for another 5-6 seconds, then turn off the heat and transfer the dish to a plate.
Final Product Requirements
This dish is best enjoyed hot, served with rice. The beef is tender and flavorful, while the betel leaves are aromatic with a nutty taste.
