Grilled Beef in Grape Leaf

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.

• Ready In: 20 mins
• Serves: 4-6

Ingredients

• 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)

Directions

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.