Beef and Cashew Lettuce Cups (Printer-friendly)
Crisp lettuce cups filled with savory beef, crunchy cashews, and fresh vegetables in aromatic Asian-style sauces.
# What you'll need:
→ Beef Filling
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→ Sauce
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→ Serving
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# Method:
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 just cooked through, about 4 to 5 minutes.
02 - Add garlic, onion, carrot, and red bell pepper to the skillet. Stir-fry for 2 to 3 minutes until vegetables are tender-crisp.
03 - Add cashew nuts and spring onions to the mixture, stirring to combine evenly.
04 - In a small bowl, whisk together soy sauce, hoisin sauce, oyster sauce, sesame oil, ginger, brown sugar, and chili flakes until well combined.
05 - Pour sauce over beef mixture and stir well to coat. Cook for another 1 to 2 minutes until heated through and fragrant.
06 - Remove from heat and taste for seasoning adjustments. Spoon beef-cashew mixture into lettuce leaves, garnish with cilantro, and serve with lime wedges.
# Expert Tips:
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- The contrast between warm, savory beef and cool, crisp lettuce makes every bite exciting
- You can prep everything in advance and cook the filling in just 15 minutes
- These disappear faster than any appetizer I've ever served
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- The sauce might look thin at first, but it will cling to the beef as it cools slightly
- Overcooking the vegetables will make them mushy, so keep them tender-crisp
- Butter lettuce leaves are delicate, so handle them gently when separating
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- Drain any excess fat from the beef before adding the vegetables to keep the lettuce cups from becoming greasy
- Toast the cashews in a dry pan separately first if you want them extra crunchy