Beef and Cashew Lettuce Cups (Printable)
Seasoned ground beef with crisp vegetables and crunchy cashews served in fresh lettuce cups.
# What You Need:
→ Proteins
01 - 1.1 lb lean ground beef
→ Vegetables
02 - 1 medium carrot, peeled and grated
03 - 1 small red bell pepper, finely diced
04 - 2 spring onions, finely sliced
05 - 1 clove garlic, minced
06 - 1 head butter or iceberg lettuce, leaves separated, washed, and dried
→ Nuts
07 - ½ cup unsalted cashews, roughly chopped
→ Sauces & Condiments
08 - 2 tbsp soy sauce
09 - 1 tbsp hoisin sauce
10 - 1 tbsp oyster sauce
11 - 1 tsp sesame oil
12 - 1 tsp freshly grated ginger
13 - 1 tsp chili sauce (optional, for heat)
→ Garnishes
14 - Fresh coriander (cilantro) leaves
15 - Lime wedges
# How To Make It:
01 - Heat a large skillet or wok over medium-high heat. Add the ground beef and cook, breaking it up with a spatula, until browned and cooked through, about 5–6 minutes. Drain excess fat if necessary.
02 - Add the garlic and ginger to the pan; stir-fry for 1 minute until fragrant.
03 - Stir in the carrot, bell pepper, and half of the spring onions. Cook for 2–3 minutes until just softened.
04 - Add the soy sauce, hoisin sauce, oyster sauce, sesame oil, and chili sauce (if using). Mix well and cook for another 2 minutes.
05 - Stir in the cashews and cook for 1 minute, just to warm them through.
06 - Remove from heat. Taste and adjust seasoning if necessary. To serve, spoon the beef mixture into the lettuce leaves. Top with remaining spring onions and fresh coriander. Serve with lime wedges on the side.
# Expert Suggestions:
01 -
- Everything happens in one pan and comes together in the time it takes to set the table
- The contrast between warm spiced beef, cool crisp lettuce, and buttery cashews hits every texture note
02 -
- Letting the beef get properly browned instead of just cooked creates caramelized bits that add depth to every bite
- The cashews should stay crunchy, so add them at the very end and do not overcook them
03 -
- Grate the vegetables rather than dice them for better texture and faster cooking
- Toast the cashews in a dry pan before adding them for an intensified nutty flavor