Juicy Thai Beef Lettuce Cups Recipe
Introduction
Juicy Thai Beef Lettuce Cups are a flavorful and refreshing dish perfect for a light lunch or dinner. Packed with savory minced beef, crisp vegetables, and fresh herbs, these cups offer a delightful mix of textures and tastes wrapped in crunchy lettuce leaves.
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
- 2 tbsp olive oil
- 1 small onion, finely diced
- 1 tbsp freshly minced garlic
- 1 tbsp freshly minced ginger
- 500 g (1 lb 2 oz) minced (ground) beef (or chicken or pork)
- 1 cup (100 g) green beans, finely sliced into 1 cm (½ inch) lengths
- 1 carrot, cut into matchsticks 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 (choose larger, outer leaves)
- 1 spring onion (scallion), finely sliced
- 1 bird’s eye chilli, finely sliced (optional)
- ¼ cup (40 g) roughly chopped raw unsalted peanuts
- 1 lime, quartered
Instructions
- Step 1: Combine tamari or soy sauce, dark soy sauce, fish sauce, oyster sauce, brown sugar, cornflour, and water in a small bowl. Stir well to mix and set aside.
- Step 2: Heat olive oil in a large deep frying pan over medium-high heat.
- Step 3: Add diced onion, minced garlic, and minced ginger to the pan. Cook, stirring, for 1–2 minutes until fragrant.
- Step 4: Add the minced beef to the pan, breaking it up with a wooden spoon. Cook for 2–3 minutes until just browned.
- Step 5: Toss in the sliced green beans and grated carrot. Cook for an additional 1 minute.
- Step 6: Pour in the prepared sauce and simmer for 2–3 minutes until vegetables are tender and beef is cooked through. Stir in Thai basil leaves until wilted.
- Step 7: Serve the beef mixture in a bowl alongside lettuce leaves. Arrange spring onion, chilli (if using), chopped peanuts, lime wedges, and reserved Thai basil on the side. Spoon fillings into lettuce cups, add toppings as desired, and enjoy with your hands.
Tips & Variations
- Substitute fish sauce and oyster sauce with vegetarian versions or extra soy sauce for a plant-based alternative.
- If Thai basil is unavailable, try fresh mint or cilantro for a different herbal note.
- Use ground chicken or pork instead of beef for a lighter flavor.
- Add a drizzle of sriracha or sweet chili sauce for extra heat and sweetness.
- To keep the lettuce cups crisp, prepare the filling just before serving.
Storage
Store the beef filling in an airtight container in the refrigerator for up to 2 days. Keep the lettuce leaves separate and fresh. Reheat the filling gently in a pan or microwave before serving. Assemble the lettuce cups just before eating to prevent sogginess.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make these lettuce cups gluten-free?
Yes, use tamari or a certified gluten-free soy sauce and check that your oyster sauce (or substitute) is gluten-free to keep this dish safe for gluten-sensitive diets.
What can I substitute for fish sauce?
You can substitute fish sauce with soy sauce or tamari for a vegetarian-friendly option, though it will slightly alter the authentic flavor profile.
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Juicy Thai Beef Lettuce Cups Recipe
- Total Time: 20 minutes
- Yield: 12 lettuce cups 1x
Description
Juicy Thai Beef Lettuce Cups are a delicious and fresh appetizer or light meal featuring minced beef cooked with aromatic garlic, ginger, and fresh vegetables in a savory Thai-inspired sauce. Served in crisp lettuce leaves with crunchy peanuts, fresh herbs, and a squeeze of lime, these cups are perfect for a flavorful, low-carb, and fun-to-eat dish.
Ingredients
Sauce
- 1 tbsp tamari or all-purpose soy sauce
- 1 tsp dark soy sauce
- 1 tbsp fish sauce
- 1 tbsp oyster sauce
- 1 tbsp brown sugar
- 1 tbsp cornflour (cornstarch)
- 2 tbsp water
Main Filling
- 2 tbsp olive oil
- 1 small onion, finely diced
- 1 tbsp freshly minced garlic
- 1 tbsp freshly minced ginger
- 500 g (1 lb 2 oz) minced (ground) beef (or chicken or pork)
- 1 cup (100 g) green beans, finely sliced into 1 cm (½ inch) lengths
- 1 carrot, cut into matchsticks or grated
- 2 handfuls Thai basil leaves (reserve 1 sprig for garnish)
To Serve
- 12 cos (romaine) lettuce or iceberg lettuce leaves (larger, outer leaves preferred)
- 1 spring onion (scallion), finely sliced
- 1 bird’s eye chilli, finely sliced (optional)
- ¼ cup (40 g) roughly chopped raw unsalted peanuts
- 1 lime, quartered
Instructions
- Prepare the sauce: Combine tamari, dark soy sauce, fish sauce, oyster sauce, brown sugar, cornflour, and water in a small bowl. Stir well to dissolve and set aside.
- Sauté aromatics: Heat olive oil in a large, deep frying pan over medium-high heat. Add finely diced onion, minced garlic, and minced ginger. Cook while stirring for 1 to 2 minutes until fragrant and softened.
- Cook the beef: Add the minced beef to the pan, breaking it apart with a wooden spoon. Cook for 2 to 3 minutes until it is just browned but not fully cooked through.
- Add vegetables: Stir in the finely sliced green beans and carrot. Toss for about 1 minute to combine and slightly soften the vegetables.
- Simmer with sauce: Pour the prepared sauce over the beef and vegetables. Reduce the heat slightly and simmer for 2 to 3 minutes until the sauce thickens, vegetables are tender, and the beef is fully cooked. Stir in Thai basil leaves until wilted.
- Assemble and serve: Arrange the lettuce leaves on a serving platter. Spoon the beef mixture into the lettuce cups. Garnish with sliced spring onion, bird’s eye chilli if using, roughly chopped peanuts, reserved Thai basil leaves, and lime wedges on the side. Encourage guests to fill each lettuce leaf and enjoy with their hands.
Notes
- Fish and oyster sauce substitutions: For vegetarian or vegan versions, use mushroom soy sauce or tamari and add a little miso paste as a substitute.
- Thai basil substitute: If unavailable, sweet basil or Italian basil can be used instead, but the flavor will differ slightly.
- Sauce consistency: The sauce should be glossy and coat the beef and vegetables well without being too watery. Adjust the cornflour mixture if needed to thicken or thin out.
- Optional chilli: Bird’s eye chilli adds heat, but omit if you prefer a milder dish.
- Serving suggestion: Prepare napkins because these lettuce cups can be juicy and deliciously messy to eat!
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Thai
Keywords: Thai beef lettuce cups, Thai appetizer, lettuce wraps, minced beef recipe, Thai basil, healthy Asian appetizer, low carb lettuce wraps
