Spicy beef lettuce cups
Get stuck into Little Gem lettuce leaves filled with roasted minced beef and crunchy, spicy stir-fried vegetables. A great sharing dish for parties.
Each serving provides 407 kcal, 35g protein, 31g carbohydrates (of which 12g sugars), 14g fat (of which 4g saturates), 7g fibre and 1.8g salt.
Ingredients
- 500g/1lb 2oz lean beef mince (5% fat)
- 1 tbsp vegetable oil
- 1 onion, finely chopped
- 2 garlic cloves, finely chopped
- 2.5cm/1in piece fresh ginger, finely grated
- 1 red chilli, finely sliced
- 150²µ/5½´Ç³ú carrot, peeled cut into batons
- 150²µ/5½´Ç³ú kohlrabi, peeled and thinly sliced
- 100²µ/3½´Ç³ú green beans, cut into 2.5cm/1in lengths
- 75²µ/2½´Ç³ú water chestnuts, sliced
- 100²µ/3½´Ç³ú beansprouts
- 150²µ/5½´Ç³ú cooked vermicelli, roughly chopped
- 2 tbsp Shaoxing rice wine
- 2 tbsp Sriracha hot sauce
- 1 tbsp soy sauce
- 2 tbsp kecap manis (sweet soy sauce)
To serve
- 3 Little Gem lettuces, leaves separated
- 4 spring onions, sliced on an angle
- 40g/1½oz roasted cashew nuts, roughly chopped
- 1 lime, cut into wedges
Method
Preheat the oven to 200C/180C Fan/Gas 6 and line a large baking tray with baking paper.
Spread the beef mince out on the lined baking tray and cook in the oven for 40 minutes, breaking it up well with a wooden spoon every 10 minutes. It should have a dark, even colour and resemble large coffee granules. Remove from the oven and set aside.
Place a wok over a high heat and add the oil. When it begins to smoke, add the onion, garlic and ginger and stir-fry for 1 minute.
Add the chilli, carrot, kohlrabi and green beans and stir-fry for another 3–4 minutes.
Add the water chestnuts, beansprouts, vermicelli, cooked beef mince, rice wine and all the sauces. Stir fry for another two minutes, adding 1–2 tablespoons of water if it gets a little dry.
Divide the stir-fry between warmed bowls and place on large plates, with the lettuce leaves alongside. Scatter with spring onions and chopped cashews and serve with lime wedges for squeezing over.
