Beef Cashew Lettuce Cups (Print Version)
Seasoned beef with crunchy cashews and crisp lettuce, ready in 30 minutes.
# What You 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 (optional, for heat)
→ Garnishes
14 - Fresh coriander (cilantro) leaves
15 - Lime wedges
# Directions:
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 (if using). 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 Tips:
01 -
- Everything happens in one pan, and the whole dish comes together in under 30 minutes
- The combination of hot savory beef, cool crisp lettuce, and crunchy cashews hits every texture your craves
02 -
- Don't skip draining the beef after browning, or the lettuce cups will feel greasy and fall apart
- The beef mixture tastes better after sitting for five minutes off the heat, giving the flavors time to meld
03 -
- Grate the carrot on the large holes rather than the microplane so it maintains some texture in the final dish
- If your lettuce leaves are small, use two leaves per cup to prevent the filling from falling through