Thai Basil Beef Lettuce Cups

Serves 4 · 15 min prep · 12 min cook

Ingredients

• 1 lb ground beef (85% lean)
• 4 cloves garlic
• 1 tbsp grated fresh ginger
• 1 large shallot
• 1–2 Thai bird’s eye chilies or jalapeño
• 3 tbsp soy sauce
• 1 tbsp fish sauce
• 1 tbsp oyster sauce
• 1 tbsp brown sugar
• 2 tbsp lime juice
• 1.5 cups packed fresh Thai basil or regular basil
• 2 heads butter lettuce or little gem lettuce
• 1/2 English cucumber
• 2 medium carrots
• 1/4 cup roasted peanuts
• 1 tbsp neutral oil

Instructions

1. 1Separate the lettuce leaves, rinse, and spin dry; keep them cold in the fridge so they stay crisp for wrapping.
2. 2Finely mince the garlic, grate the ginger, thinly slice the shallot, and mince the chili. Julienne the cucumber and carrots into matchsticks and roughly chop the peanuts.
3. 3Heat the oil in a large skillet or wok over high heat until shimmering. Add the ground beef and break it up with a spatula; cook 4–5 minutes until no pink remains and some bits are browned.
4. 4Push the beef to the side, add shallot, garlic, ginger, and chili to the empty space, and stir-fry 45 seconds until fragrant.
5. 5Stir everything together, then add soy sauce, fish sauce, oyster sauce, and brown sugar. Cook 1–2 minutes more until the sauce coats the beef and turns glossy.
6. 6Remove the skillet from heat, squeeze in the lime juice, and fold in the basil leaves until they just wilt from residual heat—about 20 seconds.
7. 7Arrange 3–lettuce cups on each plate. Spoon the hot basil beef into the cups and top with cucumber, carrot matchsticks, and chopped peanuts.
8. 8Serve immediately with extra lime wedges on the side; the contrast of warm savory beef and cool crunchy vegetables makes these perfect handheld lunches.