Thai Lettuce Cups

Tex's Thai Lettuce Cups

Recipe thanks to Tex Chapman from Campaspe Community Children’s Centre

Sauce Ingredients

  • 1 tbsp tamari or all-purpose soy sauce
  • 1 tsp dark soy sauce
  • 1 tbsp oyster sauce
  • 1 tbsp brown sugar
  • 1 tbsp cornflour
  • 2 tbsp water

Thai Beef Ingredients

  • 2 tbsp olive oil
  • 1 small onion, finely diced
  • 1 tbsp freshly minced garlic
  • 1 tbsp freshly minced ginger
  • 500g minced beef, chicken or pork
  • 1 cup green beans, finely sliced
  • 1 carrot, grated
  • 2 handfuls Thai basil leaves

Cup Ingredients

  • 12 cos lettuce or iceberg lettuce leaves (try to choose the larger, outer leaves)
  • 1 spring onion (scallion), finely sliced
  • ¼ cup (40 g) roughly chopped raw unsalted peanuts
  • 1 lime, quartered

Instructions

  • Combine all the sauce ingredients in a small bowl, stirring to mix well. Set aside.
  • For the beef, heat the olive oil in a large, frying pan on medium–high heat. Add the onion, garlic and ginger.
  • Cook, stirring, for 1–2 minutes. Add the beef, breaking it up as you go with a wooden spoon. Cook for 2–3 minutes or until just browned
  • Add the beans and carrot and toss for a further 1 minute.
  • Add the sauce and simmer for 2–3 minutes until the vegetables are tender and the beef is cooked through (see note 3 for sauce consistency).
  • Add the Thai basil leaves and stir them through until wilted.
  • Serve the beef mixture in a bowl with the lettuce leaves, spring onion, chilli and roughly chopped peanuts with the lime wedges and reserved Thai basil leaves on the side.
  • Allow everyone to spoon the filling into lettuce leaves and fill with the toppings.
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Tex's Thai Lettuce Cups
Tex's Thai Lettuce Cups

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