Beef and Cashew Lettuce Cups (Print version)

Savory beef and crunchy cashews in crisp lettuce cups with Asian flavors.

# What you need:

→ For the Beef Filling

01 - 1 tbsp vegetable oil
02 - 1 lb lean ground beef
03 - 2 cloves garlic, finely minced
04 - 1 small onion, finely diced
05 - 1 medium carrot, finely diced
06 - 1 small red bell pepper, diced
07 - 1/2 cup unsalted cashew nuts, roughly chopped
08 - 2 spring onions, thinly sliced

→ For the Sauce

09 - 2 tbsp soy sauce
10 - 1 tbsp hoisin sauce
11 - 1 tbsp oyster sauce
12 - 1 tsp sesame oil
13 - 1 tsp freshly grated ginger
14 - 1 tsp brown sugar
15 - 1/4 tsp chili flakes (optional)

→ For Serving

16 - 1 large head butter lettuce or iceberg lettuce, leaves separated and washed
17 - Fresh cilantro leaves, for garnish
18 - Lime wedges, for serving

# Directions:

01 - Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the ground beef and cook, breaking it up with a spatula, until browned and just cooked through (about 4–5 minutes).
02 - Add the garlic, onion, carrot, and red bell pepper. Stir-fry for 2–3 minutes until the vegetables are tender-crisp.
03 - Add the cashew nuts and spring onions, stirring to combine.
04 - In a small bowl, whisk together all sauce ingredients. Pour the sauce into the beef mixture and stir well to coat. Cook for another 1–2 minutes until heated through and fragrant.
05 - Remove from heat. Taste and adjust seasoning if needed.
06 - To serve, spoon the beef-cashew mixture into lettuce leaves. Garnish with cilantro leaves and serve with lime wedges on the side.

# Expert advice:

01 -
  • The contrast between cold crisp lettuce and hot seasoned beef makes every bite exciting
  • Everything happens in one pan so cleanup is practically nonexistent
  • People can assemble their own cups which makes dinner feel interactive and fun
02 -
  • Overcooking the beef makes it tough and chewy, so remove it from the heat as soon as it's browned
  • Lettuce cups need to be completely dry or the filling will slide right off
  • The sauce thickens quickly as it cools, so serve immediately while it's still glossy and spoonable
03 -
  • Mise en place is your friend here, chop everything before you turn on the stove
  • Warm your serving platter slightly so the beef stays hot longer
  • If making ahead, cook everything but keep the sauce separate and reheat gently before serving

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