Beef Wok-Tossed with Betel Leaves

BETEL LEAVES ARE NATIVE TO MALAYSIA AND ARE NOW USED THROUGHOUT SOUTHEAST ASIA. THEY ARE HEART-SHAPED, DARK GREEN IN COLOUR, AND ONE SIDE IS GLOSSY. YOU HAVE MOST LIKELY SEEN THEM IN MODERN THAI RESTAURANTS, SERVED RAW WITH MIXED TOPPINGS ON THEM. IN VIETNAM WE LIKE THE LEAVES WOK-TOSSED OR GRILLED, AS THEY RELEASE A FRAGRANCE LIKE NOTHING ELSE. WRITE DOWN ITS VIETNAMESE NAME WHEN YOU GO TO THE ASIAN MARKET, AND ASK FOR LA LOT.