Beef and Cashew Lettuce Cups (Printable)

Savory beef and cashew filling in crisp lettuce cups with Asian-inspired flavors

# 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

# 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 -
  • Everything cooks in one pan in under 20 minutes, and the assembly part is so satisfying that it feels more like building something fun than actually cooking dinner
  • The crunch of cold lettuce against warm, seasoned beef creates this incredible temperature contrast that makes every bite feel exciting
02 -
  • Drying your lettuce leaves completely with paper towels or a salad spinner is the difference between cups that hold together and ones that disintegrate the moment you pick them up
  • Adding the cashews last keeps them crunchy, and if you are making this ahead, keep them separate and fold them in just before serving
03 -
  • Set out the lettuce leaves and garnishes before you start cooking, because the filling is best served immediately and you want everything ready to assemble
  • Keep a small bowl of water on the table for dipping fingertips, because these are meant to be eaten with your hands and things will get gloriously messy

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