Beef and Cashew Lettuce Cups (Printable)
Tender beef with crunchy cashews in crisp lettuce cups with Asian flavors
# What You’ll Need:
→ Beef Filling
01 - 1 tablespoon vegetable oil
02 - 1 pound lean ground beef
03 - 2 cloves garlic, finely minced
04 - 1 small onion, finely diced
05 - 1 medium carrot, finely diced
06 - 1 small red bell pepper, diced
07 - 1/2 cup unsalted cashew nuts, roughly chopped
08 - 2 spring onions, thinly sliced
→ Sauce
09 - 2 tablespoons soy sauce
10 - 1 tablespoon hoisin sauce
11 - 1 tablespoon oyster sauce
12 - 1 teaspoon sesame oil
13 - 1 teaspoon freshly grated ginger
14 - 1 teaspoon brown sugar
15 - 1/4 teaspoon chili flakes
→ Serving
16 - 1 large head butter lettuce or iceberg lettuce, leaves separated and washed
17 - Fresh cilantro leaves, for garnish
18 - Lime wedges, for serving
# Directions:
01 - Heat vegetable oil in a large skillet or wok over medium-high heat. Add ground beef and cook, breaking apart with spatula, until browned and cooked through, approximately 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 reach tender-crisp texture.
03 - Add cashew nuts and spring onions, stirring constantly to distribute evenly throughout the mixture.
04 - Whisk together soy sauce, hoisin sauce, oyster sauce, sesame oil, ginger, brown sugar, and chili flakes in small bowl. Pour sauce over beef mixture and stir thoroughly to coat. Cook 1 to 2 minutes until heated through and fragrant.
05 - Remove from heat. Taste mixture and adjust seasoning as needed.
06 - Spoon beef-cashew mixture into lettuce leaves. Garnish with fresh cilantro leaves and serve with lime wedges on the side.
# Expert Tips:
01 -
- The contrast between warm, savory beef and cool, crisp lettuce is addictive
- Everything cooks in one pan and comes together in under 30 minutes
- Everyone gets to build their own perfect bite at the table
02 -
- Drain any excess fat from the beef before adding the vegetables so the lettuce cups do not get soggy
- The filling can be made ahead and kept warm, but assemble the cups just before serving
- Butter lettuce works best but iceberg holds up even better for big appetites
03 -
- Wash and dry lettuce leaves thoroughly so the sauce clings to the filling instead of running off
- Toast the cashews in a dry pan first if you want an even deeper, nuttier flavor