Thai Beef & Mushroom Lettuce Cups


Have you tried sriracha sauce? It’s a sweet and spicy hot sauce that’s been a trend for the last few years. Give it a try, it’s a great topper to these delicious Thai Beef & Mushroom Lettuce Cups made from simple ground beef. Great as an appetizers or main dish.

Thai Beef & Mushroom Lettuce Cups
  • 1 lb (500 g) ground beef
  • 1 ½ cups (375 mL) cremini or button mushrooms, finely chopped
  • ½ cup (125 mL) onion, finely chopped
  • ¼ cup (60 mL) hoisin sauce
  • 1 tbsp (15 mL) sodium-reduced soy sauce
  • 1 tbsp (15 mL) rice wine vinegar
  • 5 cloves garlic, diced
  • 2 tsp (10 mL) gingerroot, minced
  • 1 tsp (5 mL) sriracha sauce (or as much as you like)
  • 3 green onions, sliced
  • 2 tsp (10 mL) sesame oil
  • lettuce leaves
  • ¼ cup (60 mL) peanuts (optional)
  1. Cook ground beef, mushrooms and onion in large non-stick skillet over medium-high heat, breaking up beef with back of spoon, until cooked through and much of the liquid has evaporated. Drain.
  2. Meanwhile, combine hoisin sauce, soy sauce, rice vinegar, garlic, gingerroot and Sriracha sauce. Pour over cooked meat mixture and heat through.
  3. Remove from heat and stir in green onion and sesame oil.
  4. Serve spooned into lettuce leaves and top with peanuts (if using) and additional Sriracha sauce.



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