Yin-yang Beef Rolls
Ingredients:
20 wild betel leaves
3 lbs（2 lbs remains after fat is removed） beef rump
3 sprigs spring onion（chopped）
2 tbsps roasted peanuts（ground）
little lettuce, mint, coriander（for wrapping food）
little fish sauce
Seasoning:
2 tsps soy sauce
2 tsps fish sauce
2 tsps sugar
1 tsp pepper
1 tbsp oil
Directions:
1.Pick the large leaves from wild betel; wash and then strain.
2.Wash beef rump, cut it into fine strips, add in seasonings, mix well and then leave to marinate for 1/2 hour. Add in chopped spring onion and ground peanuts, and mix thoroughly.
3.Lay a leaf on a flat surface with shiny face down, put 2 tbsps of beef rump strips on its centre, roll up the leaf and then fix it with a toothpick.
4.Heat a frying pan, add in 2 tbsps of oil, put in beef roll to pan-fry until yellowish brown, turn it over to fry until golden, wrap it with lettuce, mint and coriander and then serve with fish sauce.
