Beef and Cashew Lettuce Cups (Printable Version)

Tender beef with crunchy cashews and fresh vegetables in crisp lettuce leaves.

# What You'll 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

→ For Serving

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

# Directions:

01 - Heat vegetable oil in a large skillet or wok over medium-high heat. Add ground beef and cook, breaking up with a spatula, until browned and cooked through, approximately 4-5 minutes.
02 - Add garlic, onion, carrot, and red bell pepper to the skillet. Stir-fry for 2-3 minutes until vegetables are tender-crisp.
03 - Add chopped cashew nuts and sliced spring onions, stirring to combine evenly with the beef mixture.
04 - In a small bowl, whisk together soy sauce, hoisin sauce, oyster sauce, sesame oil, grated ginger, brown sugar, and chili flakes. Pour sauce over beef mixture and stir well to coat. Cook for 1-2 minutes until heated through and fragrant.
05 - Remove from heat. Taste the mixture and adjust seasoning if necessary.
06 - Spoon the beef-cashew mixture into individual lettuce leaves. Garnish with fresh cilantro leaves and serve with lime wedges on the side.

# Expert Advice:

01 -
  • The combination of textures is incredible, from the crisp lettuce to the tender beef and crunchy cashews
  • Its lighter than a regular stir-fry but still deeply satisfying
  • The sauce comes together with pantry staples and hits all those sweet-salty-umami notes
02 -
  • Overcooking the vegetables will make them mushy, so keep an eye on that tender-crisp stage
  • The sauce will continue to thicken as it stands off the heat, so do not reduce it too much in the pan
  • Lettuce cups are best assembled right before serving or the leaves will get soggy
03 -
  • Keep a bowl of warm water and a towel nearby for wiping messy fingers
  • Set up the lettuce cups on a large platter and let guests help themselves
  • The filling works beautifully in rice paper rolls or over steamed rice too

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