Cilantro-Lime Ground Beef Lettuce Cups with Crispy Shallots
Ingredients
- 1½ poundsground beef
- 2lime
- 4 clovesgarlic
- 2 mediumshallot
- ½ cupfresh cilantro
- 2 tablespoonsfish sauce
- 2 tablespoonssoy sauce
- 1jalapeño
- 8 leavesbutter lettuce or romaine leaves
- 2 tablespoonsolive oil
- 1 teaspoonsesame oil
- ·salt and black pepper
Prep
- 01
Juice 2 limes.
- 02
Mince 4 garlic cloves.
- 03
Thinly slice 2 medium shallots.
- 04
Roughly chop 1/2 cup fresh cilantro.
- 05
Slice 1 jalapeño into thin rounds.
Method
- 01
Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the minced shallots and cook for 3–4 minutes, stirring occasionally, until golden and crispy. Transfer to a paper towel-lined plate and set aside.
- 02
In the same skillet, add the remaining 1 tablespoon olive oil and the ground beef. Cook for 5–6 minutes, breaking it into small, fine pieces with a spoon, until no pink remains. Drain excess fat if needed.
- 03
Add the minced garlic and cook for 1 minute until fragrant.
- 04
Stir in the fish sauce, soy sauce, and sesame oil. Remove from heat and fold in the lime juice and chopped cilantro.
- 05
Taste and season with salt and pepper as needed.
- 06
Arrange lettuce leaves on a platter. Spoon the beef mixture into each leaf, top with crispy shallots and sliced jalapeño, and serve immediately.
Spice Tips
For more heat, add extra jalapeño slices or a pinch of red pepper flakes to the beef mixture. A splash of sriracha or chili garlic sauce adds bright, spicy depth. If you prefer less funk, reduce the fish sauce to 1 tablespoon, though it's key to the authentic flavor.
Make ahead: prepare all ingredients and store in separate containers; the beef mixture can be cooked and gently reheated just before serving. Lettuce cups are naturally gluten-free and can be served cold or warm.