Beef and Cashew Lettuce Cups (Printable)
Fresh lettuce cups with seasoned beef, cashews, and crisp vegetables in Asian sauces
# 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 (optional)
→ Garnishes
14 - Fresh coriander (cilantro) leaves
15 - Lime wedges
# How To Make:
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 -
- The contrast of warm seasoned beef against crisp cool lettuce creates this incredible textural experience that keeps every bite interesting
- You can prep everything ahead and assemble right before serving which makes them perfect for last minute guests or weeknight dinners when you want something that feels special without the fuss
02 -
- Drain the beef really thoroughly after cooking because any excess fat will make the lettuce wilt and the cups impossible to eat without making a mess
- Separate the lettuce leaves carefully and wash them right before serving because if they sit wet they'll become limp and tear easily when you try to fill them
03 -
- Cook the beef in two batches if your skillet is small because overcrowding causes steaming instead of browning, and those crispy bits are what make the filling taste so good
- Toast the cashews in a dry pan for 2 minutes before adding them to the beef because toasted nuts have significantly more flavor than raw ones