It can get a bit messy so have napkins on hand – but, trust me, the hands-on experience is all part of the fun! The addition of Thai basil is such a simple way of elevating the recipe and it makes me feel like I’m eating my favourite takeout. Even better, this dish is made using only one pan so there’s virtually no washing up. If you like, you can serve these lettuce cups with rice or noodles for an even more satisfying meal. The recipe is a great one for preparing ahead of time and the leftovers are delicious – if there are any!
Are there any recipe variations?
• Different vegetables: Add up to 2 cups of vegetables of choice – use up any vegetables you have sitting in the crisper! Sliced snow peas (mangetout), finely diced mushrooms, cauliflower or broccoli, sliced baby corn, shredded cabbage, shredded Asian greens (such as bok choy/pak choy or choy sum) all work really well. • Noodles: You could also add rice vermicelli noodles to the beef mixture to bulk it out a little bit. Prepare 100 g (3½ oz) of noodles as per the packet instructions (they are usually soaked in boiling water for 5 minutes before being rinsed in cold water and drained), then stir them through the beef. (You can chop the noodles into bite-sized pieces first, if you prefer.) • Wrap it up: Another idea is wrapping the beef mixture in a rice paper roll. Prepare the rice paper as per the packet instructions (by dipping the rice paper in a bowl of warm water, then placing the softened rice paper on a damp tea towel/dish towel). Add the slightly cooled beef mixture and ⅓ cup of salads of choice. I like a combination of fresh Thai basil, shredded lettuce, sliced spring onion (scallion), fresh chilli and crushed peanuts. You could also use extra fresh grated carrot, bean sprouts or shredded red cabbage to the centre bottom third of the rice paper roll, before folding the left and right edges in, then rolling it up from the bottom. It will be sticky and seal itself. Eat immediately!
What can I serve beef lettuce cups with?
Although these lettuce cups don’t need any sides, you can make this an even more filling meal by adding a side of steamed rice, Easy Fried Rice or rice vermicelli noodles.
Meal prep it
Juicy Thai Beef Lettuce Cups are perfect to prep ahead, ready for when you need. Once cooked, store the beef mixture refrigerated in an airtight container and reheat in the microwave. I regularly make a double batch and refrigerate it with rice or rice vermicelli noodles in individual servings, ready for lunches.
Watch how to make Juicy Thai Beef Lettuce Cups
What are some other quick dinner ideas?
When times are busy and energy levels are low, I like to meal-plan simple, quick and easy dinners that require little time and effort. Some of our favourite quick and easy recipes are Cheeseburger Pasta, Crispy Sticky Tofu Bowls, Beef Quesadillas and Creamy Tomato Chicken Risoni (Orzo). You can find more inspiration with my quick and easy dinner recipes. 5 from 1 review
1 tbsp tamari or all-purpose soy sauce 1 tsp dark soy sauce 1 tbsp fish sauce (see note 1 for substitutions) 1 tbsp oyster sauce (see note 1 for substitutions) 1 tbsp brown sugar 1 tbsp cornflour (cornstarch) 2 tbsp water
Thai Beef
2 tbsp olive oil 1 small onion, finely diced 1 tbsp freshly minced garlic 1 tbsp freshly minced ginger 500 g (1 lb 2 oz) minced (ground) beef (or chicken or pork) 1 cup (100 g) green beans, finely sliced into 1 cm (½ inch) lengths 1 carrot, cut into matchsticks or grated 2 handfuls Thai basil leaves (reserve 1 sprig for garnish, see note 2 for substitutions)
To serve
12 cos (romaine) lettuce or iceberg lettuce leaves (try to choose the larger, outer leaves) 1 spring onion (scallion), finely sliced 1 bird’s eye chilli, finely sliced (optional) ¼ cup (40 g) roughly chopped raw unsalted peanuts 1 lime, quartered
Note 2 – Thai basil has a very distinct, aniseed-like flavour profile and aroma, which works so well in this recipe and elevates it from a nice stir-fry to an amazing, authentic-tasting Thai meal. Most major supermarkets stock Thai basil, but if you can’t get your hands on it, regular basil works as a substitute. Note 3 – The sauce should be thick and clinging to the beef. If you would like to loosen the sauce, add 1–2 tablespoons of water at a time until your desired consistency is reached. If the sauce is too runny, increase the heat to high and cook for 1–2 minutes until it thickens and the juices begin to evaporate.
Make ahead:
Although this is a super quick and easy meal to prepare when you need to get dinner on the table fast, you can save even more time by washing the green beans ahead of time and cutting them, ready for when you need them. Store washed, cut green beans in an airtight container in the fridge for up to 3 days. The carrot can also be prepared ahead of time. Cut it into matchsticks (avoid grating if preparing ahead), then place it in an airtight container and cover with water so that the carrot is completely submerged. Refrigerate for up to 3 days.
Leftovers:
Juicy Thai Beef Lettuce Cups leftovers are even better the next day! Store the lettuce leaves and beef filing separately in the fridge, in airtight containers, for up to 3 days. Reheat in the microwave for best results.
title: “Juicy Thai Beef Lettuce Cups Simple Home Edit” ShowToc: true date: “2024-11-26” author: “John Epps”
It can get a bit messy so have napkins on hand – but, trust me, the hands-on experience is all part of the fun! The addition of Thai basil is such a simple way of elevating the recipe and it makes me feel like I’m eating my favourite takeout. Even better, this dish is made using only one pan so there’s virtually no washing up. If you like, you can serve these lettuce cups with rice or noodles for an even more satisfying meal. The recipe is a great one for preparing ahead of time and the leftovers are delicious – if there are any!
Are there any recipe variations?
• Different vegetables: Add up to 2 cups of vegetables of choice – use up any vegetables you have sitting in the crisper! Sliced snow peas (mangetout), finely diced mushrooms, cauliflower or broccoli, sliced baby corn, shredded cabbage, shredded Asian greens (such as bok choy/pak choy or choy sum) all work really well. • Noodles: You could also add rice vermicelli noodles to the beef mixture to bulk it out a little bit. Prepare 100 g (3½ oz) of noodles as per the packet instructions (they are usually soaked in boiling water for 5 minutes before being rinsed in cold water and drained), then stir them through the beef. (You can chop the noodles into bite-sized pieces first, if you prefer.) • Wrap it up: Another idea is wrapping the beef mixture in a rice paper roll. Prepare the rice paper as per the packet instructions (by dipping the rice paper in a bowl of warm water, then placing the softened rice paper on a damp tea towel/dish towel). Add the slightly cooled beef mixture and ⅓ cup of salads of choice. I like a combination of fresh Thai basil, shredded lettuce, sliced spring onion (scallion), fresh chilli and crushed peanuts. You could also use extra fresh grated carrot, bean sprouts or shredded red cabbage to the centre bottom third of the rice paper roll, before folding the left and right edges in, then rolling it up from the bottom. It will be sticky and seal itself. Eat immediately!
What can I serve beef lettuce cups with?
Although these lettuce cups don’t need any sides, you can make this an even more filling meal by adding a side of steamed rice, Easy Fried Rice or rice vermicelli noodles.
Meal prep it
Juicy Thai Beef Lettuce Cups are perfect to prep ahead, ready for when you need. Once cooked, store the beef mixture refrigerated in an airtight container and reheat in the microwave. I regularly make a double batch and refrigerate it with rice or rice vermicelli noodles in individual servings, ready for lunches.
Watch how to make Juicy Thai Beef Lettuce Cups
What are some other quick dinner ideas?
When times are busy and energy levels are low, I like to meal-plan simple, quick and easy dinners that require little time and effort. Some of our favourite quick and easy recipes are Cheeseburger Pasta, Crispy Sticky Tofu Bowls, Beef Quesadillas and Creamy Tomato Chicken Risoni (Orzo). You can find more inspiration with my quick and easy dinner recipes. 5 from 1 review
1 tbsp tamari or all-purpose soy sauce 1 tsp dark soy sauce 1 tbsp fish sauce (see note 1 for substitutions) 1 tbsp oyster sauce (see note 1 for substitutions) 1 tbsp brown sugar 1 tbsp cornflour (cornstarch) 2 tbsp water
Thai Beef
2 tbsp olive oil 1 small onion, finely diced 1 tbsp freshly minced garlic 1 tbsp freshly minced ginger 500 g (1 lb 2 oz) minced (ground) beef (or chicken or pork) 1 cup (100 g) green beans, finely sliced into 1 cm (½ inch) lengths 1 carrot, cut into matchsticks or grated 2 handfuls Thai basil leaves (reserve 1 sprig for garnish, see note 2 for substitutions)
To serve
12 cos (romaine) lettuce or iceberg lettuce leaves (try to choose the larger, outer leaves) 1 spring onion (scallion), finely sliced 1 bird’s eye chilli, finely sliced (optional) ¼ cup (40 g) roughly chopped raw unsalted peanuts 1 lime, quartered
Note 2 – Thai basil has a very distinct, aniseed-like flavour profile and aroma, which works so well in this recipe and elevates it from a nice stir-fry to an amazing, authentic-tasting Thai meal. Most major supermarkets stock Thai basil, but if you can’t get your hands on it, regular basil works as a substitute. Note 3 – The sauce should be thick and clinging to the beef. If you would like to loosen the sauce, add 1–2 tablespoons of water at a time until your desired consistency is reached. If the sauce is too runny, increase the heat to high and cook for 1–2 minutes until it thickens and the juices begin to evaporate.
Make ahead:
Although this is a super quick and easy meal to prepare when you need to get dinner on the table fast, you can save even more time by washing the green beans ahead of time and cutting them, ready for when you need them. Store washed, cut green beans in an airtight container in the fridge for up to 3 days. The carrot can also be prepared ahead of time. Cut it into matchsticks (avoid grating if preparing ahead), then place it in an airtight container and cover with water so that the carrot is completely submerged. Refrigerate for up to 3 days.
Leftovers:
Juicy Thai Beef Lettuce Cups leftovers are even better the next day! Store the lettuce leaves and beef filing separately in the fridge, in airtight containers, for up to 3 days. Reheat in the microwave for best results.
