Beef and Cashew Lettuce Cups (Printable)
Savory ground beef with cashews and vegetables in crisp lettuce cups
# 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
# Steps:
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. 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 -
- Everything cooks in one pan so cleanup is practically nonexistent
- The contrast of warm savory beef against cool crisp lettuce makes every bite exciting
02 -
- Drain excess fat from the beef before adding vegetables or the lettuce cups will get soggy
- The sauce thickens quickly off heat so don't overcook it or you'll lose that glossy finish
03 -
- Chill your lettuce cups in the fridge for 30 minutes before serving for maximum crunch
- Toast your cashews in a dry pan first if you want them extra nutty and fragrant