Thai Beef Lettuce Cups 9

Thai Beef Lettuce Cups

Fans of asian cuisine will love these delicious thai beef lettuce cups. 
Servings 4 people


  • 3/4 cup jasmine rice
  • 1/2 oz ginger
  • 1/3 cup water chestnuts
  • 1 tsp lemon grass paste
  • 1/2 oz basil
  • 1/8 oz cilantro
  • 1 clove garlic
  • 1 head butter lettuce
  • 1 1/2 tbsp oil of choice
  • 1 lb lean ground beef
  • 2 tbsp soy sauce
  • 3 tbsp hoisin sauce
  • 1 1/2 tsp light brown sugar
  • 1/4 cup roasted salted peanuts

Carrot Salad

  • 8 oz matchstick cut carrots
  • 1 cup white vinegar
  • 1/2 cup maple syrup


  • Mix carrot salad ingredients together in medium bowl and set aside to marinate. 
  • Cook rice using a rice cooker or on the stovetop.
  • Remove skin and mince the ginger.
  • Chop the water chestnuts.
  • Remove stems and roughly chop the basil.
  • Remove stems and roughly chop the cilantro.
  • Remove skin and mince the garlic.
  • Rinse the lettuce, pat dry with a paper towel, and pull off at least 9 large leaves. Set leaves aside for serving. 
  • In a 12” sauté pan, heat 1 ½ tbsp oil over medium high heat. 
  • When oil is shimmering, add garlic and ginger and sauté about 1 minute.  
  • Add soy sauce, lemongrass paste, and beef to the pan. Season with salt and pepper if desired and cook approximately 5 minutes.
  • While the beef cooks, in a large bowl whisk together the hoisin sauce and brown sugar.
  • Using a slotted spoon, transfer beef to the large bowl with the hoisin sauce and brown sugar mixture. 
  • Add water chestnut and cilantro and stir to combine.
  • To serve: add rice to the lettuce cup, top with beef, and garnish with chopped peanuts and carrot salad.