Taste Pure NatureNew Zealand Beef & Lamb

Taste Pure Nature
New Zealand Beef & Lamb

Recipes & Tips

Asian Style Lettuce Cups Recipe

  • Servings: 4
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes

Delicious and bursting with flavor, these Asian style lettuce cups are a lighter meal – perfect for summer. We like to use smaller lettuce cups to create bite sized tasty morsels and serve them on a large platter. If you like a bit of heat, be plentiful with the chili.

Tip: These lettuce cups are equally delicious with grass-fed lamb or grass-fed beef.

Ingredients:

For the Lamb:

  • 1 lb. New Zealand grass-fed ground lamb (Tip: Look for the Taste Pure Nature logo)
  • 1 tablespoon cooking oil
  • 1 onion, finely diced
  • 2 cloves garlic, crushed
  • 1 tablespoon ginger, finely grated
  • 1/2 teaspoon chili flakes or chili powder
  • 8 oz can water chestnuts, drained and finely chopped
  • 2 carrots, grated
  • 1/4 tablespoon oyster sauce
  • 2 tablespoons sweet soy sauce (kecap manis)
  • 2 tablespoons soy sauce
  • 3.5 oz bean sprouts
  • Salt and pepper, to taste

For the Dipping Sauce:

  • 1 tablespoon sesame oil
  • 2 tablespoons soy sauce
  • 2 tablespoons rice vinegar
  • 1 tablespoon chili flakes
  • 1 tablespoon brown sugar

To Serve:

  • 1/2 cup roasted peanuts, chopped
  • 12 romaine or iceberg lettuce leaves, washed and dried
  • 1 radish, finely sliced
  • 2 red cabbage leaves , finely sliced
  • 2 spring onions, chopped
  • 1 avocado, sliced
  • 1 lime, finely sliced
  • Cilantro

Directions:

For the Lamb:

  • 1. Heat the oil in a large frying pan over medium-high heat. Add the onion and cook until translucent.
  • 2. Add the ground lamb and cook, stirring with a wooden spoon to break up any lumps. Add the garlic, ginger and chili flakes and cook until fragrant.
  • 3. Add the water chestnuts and carrot and cook, stirring for 1 minute or until combined.
  • 4. Add the oyster and soy sauces and cook, stirring for 2 minutes or until well combined and heated through.
  • 5. Remove from heat and add the bean sprouts and stir until just wilted. Taste and season with salt and pepper if necessary.

For the Dipping Sauce:

  • 6. Make the dipping sauce by combining all ingredients in a jar and shaking until well blended.

To Serve:

  • 7. Place the lettuce leaves, cup-side up on a serving platter and fill with ground lamb mixture. Garnish with thinly sliced carrot and red cabbage, spring onion, chopped peanuts and cilantro.
  • 8. Serve immediately alongside sliced avocado, radishes and dipping sauce.
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