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.