Beef and Cashew Lettuce Cups (Printable)
Seasoned ground beef with crunchy cashews and vegetables served in crisp lettuce cups
# What You’ll Need:
→ Proteins
01 - 1.1 lb lean ground beef
→ Vegetables
02 - 1 medium carrot, peeled and grated
03 - 1 small red bell pepper, finely diced
04 - 2 spring onions, finely sliced
05 - 1 clove garlic, minced
06 - 1 head butter or iceberg lettuce, leaves separated, washed, and dried
→ Nuts
07 - ½ cup unsalted cashews, roughly chopped
→ Sauces & Condiments
08 - 2 tbsp soy sauce
09 - 1 tbsp hoisin sauce
10 - 1 tbsp oyster sauce
11 - 1 tsp sesame oil
12 - 1 tsp freshly grated ginger
13 - 1 tsp chili sauce
→ Garnishes
14 - Fresh coriander leaves
15 - Lime wedges
# How To Make It:
01 - Heat a large skillet or wok over medium-high heat. Add the ground beef and cook, breaking it up with a spatula, until browned and cooked through, about 5–6 minutes. Drain excess fat if necessary.
02 - Add the garlic and ginger to the pan; stir-fry for 1 minute until fragrant.
03 - Stir in the carrot, bell pepper, and half of the spring onions. Cook for 2–3 minutes until just softened.
04 - Add the soy sauce, hoisin sauce, oyster sauce, sesame oil, and chili sauce. Mix well and cook for another 2 minutes.
05 - Stir in the cashews and cook for 1 minute, just to warm them through.
06 - Remove from heat. Taste and adjust seasoning if necessary.
07 - To serve, spoon the beef mixture into the lettuce leaves. Top with remaining spring onions and fresh coriander. Serve with lime wedges on the side.
# Expert Advice:
01 -
- Its the perfect balance of hot beef against cold crisp lettuce that makes eating feel like an adventure
- You get all those takeout flavors without needing a wok or any mysterious ingredients from an Asian market
02 -
- Drain the beef fat before adding vegetables otherwise your lettuce cups will collapse into a soggy mess within minutes
- The lime wedges are not optional they cut through the rich sauce and brighten every single bite
03 -
- Use a box grater for the carrot and do it over the pan to catch any juices that escape
- Warm your serving platter slightly so the beef stays hot longer while people assemble