Beef and Cashew Lettuce Cups (Printable)
Savory ground beef with cashews and vegetables in Asian sauces, served in crisp lettuce cups.
# What You'll Need:
→ For the Beef Filling
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→ For the Sauce
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→ For Serving
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# How to Make It:
01 - Heat vegetable oil in a large skillet or wok over medium-high heat. Add ground beef and cook, breaking apart with a spatula, until browned and cooked through, approximately 4–5 minutes.
02 - Add garlic, onion, carrot, and red bell pepper to the skillet. Stir-fry for 2–3 minutes until vegetables reach tender-crisp consistency.
03 - Add chopped cashews and sliced spring onions to the mixture, stirring constantly to distribute evenly.
04 - In a small bowl, whisk together soy sauce, hoisin sauce, oyster sauce, sesame oil, grated ginger, brown sugar, and chili flakes. Pour sauce over beef mixture and stir thoroughly to coat. Continue cooking for 1–2 minutes until heated through and fragrant.
05 - Remove from heat. Taste mixture and adjust seasoning as needed with additional salt, chili flakes, or a splash of lime juice.
06 - Spoon beef-cashew filling into individual lettuce leaves. Garnish generously with fresh cilantro leaves and accompany with lime wedges on the side.
# Expert Suggestions:
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- The combination of textures is insane, crisp lettuce against tender beef and those buttery cashews that somehow stay perfectly crunchy
- These are like little flavor bombs that somehow feel light and satisfying at the same time
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- Don't overcrowd your pan or the beef will steam instead of brown, losing that amazing caramelized flavor
- The lettuce leaves can be prepped several hours ahead and kept crisp in cold water, then patted dry right before serving
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- Dry your lettuce leaves completely after washing, because water clinging to the leaves makes the filling slide right off
- Let the beef mixture rest for about 5 minutes before serving so the sauce thickens slightly and clings to every bite