Total Time
Prep 10 mins
Cook 10 mins

Sinaporean-inspired dish from chef/owner Chris Yeo of Straits Restaurant. I originally acquired this recipe from Wine Enthusiast Magazine. This recipe is served with Lemon Grass Sauce which is published independently reference Lemon Grass Sauce.

Ingredients Nutrition


  1. 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.
  2. Skewer the grape leaf beef and grill on both sides until done, about 6 to 8 minutes. Set aside.
  3. 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.
  4. 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.
  5. Wine recommendation: Pair with a spicy red, e.g. South African Pinotage from Hamilton Russell or Diemersdal.
Most Helpful

Very tasty. I have had similar in a Vietnamese restaurant with a dish called beef wrapped in la-lot leaves. The flavor is very unusual and the family loved it. Next time, will have to make a double batch.

Member #610488 October 31, 2010