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Juicy Thai Beef Lettuce Cups Recipe

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★★★★★

4.8 from 63 reviews

Juicy Thai Beef Lettuce Cups are a flavorful and fresh appetizer or light meal combining minced beef cooked with aromatic garlic, ginger, and Thai basil, tossed in a tangy and savory sauce. Served in crisp lettuce leaves with crunchy peanuts, fresh herbs, and a squeeze of lime, these cups deliver a perfect balance of textures and bold Southeast Asian flavors, perfect for a hands-on, messily enjoyable dining experience.

Ingredients

Scale

Sauce Ingredients

  • 1 tbsp tamari or all-purpose soy sauce
  • 1 tsp dark soy sauce
  • 1 tbsp fish sauce (see note 1 for substitutions)
  • 1 tbsp oyster sauce (see note 1 for substitutions)
  • 1 tbsp brown sugar
  • 1 tbsp cornflour (cornstarch)
  • 2 tbsp water

Main Ingredients

  • 2 tbsp olive oil
  • 1 small onion, finely diced
  • 1 tbsp freshly minced garlic
  • 1 tbsp freshly minced ginger
  • 500 g minced (ground) beef (or chicken or pork)
  • 100 g green beans, finely sliced into 1 cm (½ inch) lengths
  • 1 carrot, julienned or grated
  • 2 handfuls Thai basil leaves – reserve 1 sprig for garnish (see note 2 for substitutions)
  • 12 cos (romaine) lettuce or iceberg lettuce leaves (try to choose the larger, outer leaves)
  • 1 spring onion (scallion), finely sliced
  • 1 bird’s eye chilli, finely sliced (optional)
  • 40 g roughly chopped raw unsalted peanuts
  • 1 lime, quartered

Instructions

  1. Make the sauce: In a small bowl, combine tamari or soy sauce, dark soy sauce, fish sauce, oyster sauce, brown sugar, cornflour, and water. Stir well until smooth and set aside for later use.
  2. Cook the beef: Heat olive oil in a large, deep frying pan over medium-high heat. Add diced onion, freshly minced garlic, and ginger, cooking and stirring for 1 to 2 minutes until fragrant.
  3. Brown the beef: Add the minced beef to the pan, breaking it up with a wooden spoon. Cook for 2 to 3 minutes until the beef is just browned but not fully cooked through.
  4. Add vegetables: Toss in the finely sliced green beans and julienned or grated carrot. Stir fry for about 1 minute to combine and slightly soften the vegetables.
  5. Add the sauce and simmer: Pour the prepared sauce over the beef and vegetables. Simmer for 2 to 3 minutes until the beef is fully cooked and the vegetables are tender. Stir in the Thai basil leaves and cook until wilted.
  6. Assemble and serve: Spoon the beef mixture into a serving bowl. Arrange the lettuce leaves on a platter alongside finely sliced spring onion, bird’s eye chili if using, chopped peanuts, lime wedges, and the reserved Thai basil sprig. Each person can fill the lettuce leaves with the beef mixture and toppings, eat with their hands, enjoying the juicy, fresh, and aromatic flavors. Napkins are recommended as this is a delightfully messy dish!

Notes

  • For fish sauce and oyster sauce substitutions, use soy sauce or tamari for a vegetarian/vegan twist.
  • If Thai basil is unavailable, substitute with sweet basil or fresh mint for a different but fresh flavor.
  • The sauce should coat the beef mixture with a slightly thickened consistency due to the cornflour; adjust water or cornflour amounts if too thick or thin.

Keywords: Thai beef lettuce cups, minced beef recipe, Thai appetizer, fresh lettuce wraps, Asian beef recipe, easy Thai dinner, low carb lettuce cups

Find it online: https://thefoodrecipe.com/juicy-thai-beef-lettuce-cups-recipe/