Ingredients
Sauce
- 1 tbsp tamari or all-purpose soy sauce
- 1 tsp dark soy sauce
- 1 tbsp fish sauce (see note 1 for substitutions)
- 1 tbsp oyster sauce (see note 1 for substitutions)
- 1 tbsp brown sugar
- 1 tbsp cornflour (cornstarch)
- 2 tbsp water
Thai Beef
- 2 tbsp olive oil
- 1 small onion, finely diced
- 1 tbsp freshly minced garlic
- 1 tbsp freshly minced ginger
- 500 g (1 lb 2 oz) minced (ground) beef (or chicken or pork)
- 1 cup (100 g) green beans, finely sliced into 1 cm (½ inch) lengths
- 1 carrot, cut into matchsticks or grated
- 2 handfuls Thai basil leaves (reserve 1 sprig for garnish, see note 2 for substitutions)
To serve
- 12 cos (romaine) lettuce or iceberg lettuce leaves (try to choose the larger, outer leaves)
- 1 spring onion (scallion), finely sliced
- 1 bird’s eye chilli, finely sliced (optional)
- 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, deep 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 (the beef will continue to cook as the other ingredients are added).
- 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).
- Serve the beef mixture in a bowl with the lettuce leaves, spring onion, chilli (if using) 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. Eat with your hands and enjoy! Have some napkins ready, because this one is meant to be messy!
Notes
Note 1 – The fish sauce and oyster sauce give the Thai beef a lovely depth of flavour. If these are too intense for some of the eaters in your family, you can substitute either (or both) with more tamari or all-purpose soy sauce. The end result is milder in flavour but equally delicious.
Note 2 – Thai basil has a very distinct, aniseed-like flavour profile and aroma, which works so well in this recipe and elevates it from a nice stir-fry to an amazing, authentic-tasting Thai meal. Most major supermarkets stock Thai basil, but if you can’t get your hands on it, regular basil works as a substitute.
Note 3 – The sauce should be thick and clinging to the beef. If you would like to loosen the sauce, add 1–2 tablespoons of water at a time until your desired consistency is reached. If the sauce is too runny, increase the heat to high and cook for 1–2 minutes until it thickens and the juices begin to evaporate.
Make ahead:
Although this is a super quick and easy meal to prepare when you need to get dinner on the table fast, you can save even more time by washing the green beans ahead of time and cutting them, ready for when you need them. Store washed, cut green beans in an airtight container in the fridge for up to 3 days. The carrot can also be prepared ahead of time. Cut it into matchsticks (avoid grating if preparing ahead), then place it in an airtight container and cover with water so that the carrot is completely submerged. Refrigerate for up to 3 days.
Leftovers:
Juicy Thai Beef Lettuce Cups leftovers are even better the next day! Store the lettuce leaves and beef filing separately in the fridge, in airtight containers, for up to 3 days. Reheat in the microwave for best results.
- Prep Time: 10 mins
- Cook Time: 10 mins
- Category: mains, dairy-free, low-carb, budget-friendly, quick and easy, one pan, beef
- Method: stir-fry, pan
- Cuisine: Thai, Asian, Southeast Asian