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