Thai beef lettuce cups
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How to make Thai beef lettuce cups
Yield = 4Prep time: 0:20
Cook time: 0:07
Total time: 0:27
Ingredients
- 2 1/2 tablespoons salt-reduced soy sauce
- 2 tablespoons fish sauce
- 2 tablespoons brown sugar
- 2 limes, zest finely grated, juiced
- 2 teaspoons canola oil
- 4 garlic cloves, finely chopped
- 500g four star beef mince
- 2 1/2 cups loosely packed fresh basil leaves, divided
- 1/2 cup loosely packed fresh coriander leaves
- 2 carrots, cut into matchstick-size strips
- 2 spring onions, thinly sliced on a bias
- 1 long red chilli, thinly sliced, seeded (optional)
- 2 small heads iceberg lettuce, (about 12 to 20 leaves)
- 1/4 cup (35g) unsalted roasted peanuts, coarsely chopped
Method
- Step 1 In a small bowl, mix soy sauce, fish sauce, sugar, 2 teaspoons lime zest and 2 tablespoons lime juice.
- Step 2 Heat a large heavy skillet over medium-high heat. Add oil and garlic and cook, stirring, for 30 seconds or until fragrant. Add beef and cook, stirring occasionally and breaking up meat, for 4 mins or until cooked through.
- Step 3 Add 1/4 cup (60ml) dressing and simmer for 2 mins or until sauce thickens and is just coating meat. Remove from heat and stir in 2 cups basil until wilted. Season with salt and pepper.
- Step 4 Meanwhile, in a large bowl, gently toss remaining 1/2 cup basil, coriander leaves, carrots and onions with 1 tbs dressing to coat.
- Step 5 Arrange lettuce leaves on plates. Spoon beef mixture into lettuce leaves and top with carrot mixture and peanuts. Serve with remaining dressing.
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