Beef and Herb Lettuce Cups with Lime Crunch
Ingredients
- 1 poundground beef
- ·butter lettuce
- ·yellow onion
- ·garlic
- ·lime
- ·fish sauce
- ·soy sauce
- ·fresh cilantro
- ·fresh mint
- ·jalapeño
- ·radishes
- ·cucumber
- ·roasted peanuts (unsalted)
Prep
- 01
Dice 1 medium yellow onion.
- 02
Mince 3 cloves garlic.
- 03
Slice 1 jalapeño into thin rounds.
- 04
Dice 1/2 cucumber into bite-sized pieces.
- 05
Thinly slice 3-4 radishes.
- 06
Chop 1/2 cup fresh cilantro and 1/4 cup fresh mint, keeping them separate.
- 07
Roughly chop 1/3 cup roasted peanuts.
Method
- 01
Heat a large skillet over medium-high heat. Add ground beef and cook, breaking it apart with a spoon, until no pink remains, about 5-7 minutes. Drain excess fat if needed.
- 02
Add diced onion and minced garlic to the beef. Cook, stirring, until fragrant and the onion softens, about 2 minutes.
- 03
Stir in 2 tablespoons fish sauce, 1 tablespoon soy sauce, and the juice of 1 lime. Taste and adjust seasoning as needed. Remove from heat and let cool slightly, about 2 minutes.
- 04
Arrange butter lettuce leaves on a platter. Spoon the warm beef mixture into each leaf.
- 05
Top with sliced radishes, cucumber, cilantro, mint, and sliced jalapeño. Scatter roasted peanuts over everything. Serve with lime wedges on the side for squeezing.
Spice Tips
For mild heat, keep the jalapeño seeds and white membranes removed. For medium heat, slice the whole jalapeño into the mix. For extra punch, add 1/4 to 1/2 teaspoon red pepper flakes to the beef as it cooks. A splash of extra lime juice at the table brightens every bite.
Use crisp, cold lettuce leaves straight from the fridge for the best texture contrast. Make-ahead tip: prep all vegetables and herbs up to 4 hours ahead and refrigerate in airtight containers; cook the beef just before serving to keep it warm and fresh.