Thai Beef Lettuce Cups

    55 minutes

    This recipe has the very essence of Thai flavours....salty, sour and sweet. For a fast dinner, marinate the beef for 30 minutes. If you have more time, it can be marinated up to 8 hours. You can add bean sprouts or strips of cucumber to the salad if you like.

    3 people made this

    Serves: 4 

    • 1/4 cup lime juice
    • 2 tablespoons fish sauce
    • 2 tablespoons soy sauce
    • 2 tablespoons grated palm sugar
    • 1 tablespoon sesame oil
    • 1 teaspoon sambal oelek or crushed red chilli
    • 2 cloves garlic, crushed
    • 600g piece beef rump steak
    • 8 large iceberg lettuce leaves
    • 2 cups hot steamed jasmine rice
    • 2 carrots, cut into matchsticks
    • 3/4 cup fresh coriander leaves

    Preparation:15min  ›  Cook:10min  ›  Extra time:30min marinating  ›  Ready in:55min 

    1. Combine the lime juice, fish sauce, soy sauce, sugar, oil, sambal and garlic in a small bowl. Place half the mixture in a large, shallow ceramic dish. Add the steak and turn to coat. Cover and place in fridge for 30 minutes.
    2. Heat a barbecue or chargrill on medium-high. Cook the steak for 3-4 minutes each side or until cooked to your liking. Transfer to a plate. Cover the steak with foil and set aside for 5 minutes to rest.
    3. Meanwhile, place the lettuce leaves on serving plates. Top the lettuce with the rice and carrot. Slice the steak thinly. Arrange the steak on top of the carrot. Sprinkle with the coriander and drizzle with the remaining fish sauce mixture. Serve.

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