Asian Ginger Beef Lettuce Cups

Fresh, crunchy and full of flavour! Organic beef mince cooked with ginger, cabbage, carrots and spring onions, served in crisp iceberg lettuce cups.

Serves: 4 | Cooking Time: 30 min

From your OrganicBox:

  • 500g organic beef mince
  • ¼ green cabbage, finely shredded
  • 150g carrots, grated
  • 40g fresh ginger, grated
  • ½ bunch spring onions, finely sliced
  • ½ iceberg lettuce, leaves separated
  • 100g cucumber, finely diced

From your pantry:

  • 2 tbsp tamari or soy sauce
  • 1 tbsp honey or maple syrup
  • 1 tbsp sesame oil
  • 2 cloves garlic, crushed
  • 1 tbsp olive oil
  • 1 tbsp rice vinegar or lemon juice
  • Optional: sesame seeds and chilli flakes

  1. Carefully separate the iceberg lettuce leaves, wash and dry. Refrigerate until ready to serve.
  2. Heat olive oil in a large frying pan over medium-high heat. Add beef mince and cook for 5–6 minutes, breaking it apart until browned.
  3. Add garlic, ginger and spring onions. Stir-fry for 2 minutes until fragrant.
  4. Add shredded cabbage and grated carrots. Cook for another 3–4 minutes until softened slightly but still crunchy.
  5. In a small bowl, combine tamari, honey, sesame oil and rice vinegar.
  6. Pour the sauce over the beef mixture and cook for another 2 minutes, stirring until everything is well coated.
  7. Spoon the warm beef mixture into the lettuce cups.
  8. Top with diced cucumber and sprinkle with sesame seeds if desired.

Serving suggestion: Serve with steamed rice for a more substantial family dinner.

Vegetarian/Vegan option: Replace beef mince with crumbled firm tofu or cooked lentils. Use maple syrup instead of honey for a vegan version.

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