Vietnamese beef lettuce cups

Transport your guests with these Vietnamese-inspired beef filled lettuce cups, perfect as a starter or hand-held snack. 








Beef marinade
  • 350g (189973) Bounty Premium Grain Fed Beef Cube Roll, cut into strips
  • 1 stalk lemongrass (white part only), finely chopped
  • 2 garlic cloves, crushed
  • 1 tbsp rice bran oil
  • Salt
  • Pepper


  • ⅓ cup hoisin sauce
  • 2 tbsp fish sauce
  • 2 tbsp lemon juice
  • 2 tsp (188618) Bundaberg Sugar Brown Sugar


  • 100g (72458) Chefs’ Choice Large Flat Rice Noodes
  • ½ Lebanese cucumber, peeled into ribbons
  • ½ cup fresh mint leaves, torn
  • ½ cup fresh coriander sprigs

To serve

  • 8 butter lettuce leaves, washed, dried
  • 1 tbsp fried shallots


1. For the marinade

Combine beef, lemongrass, garlic and oil in a large bowl. Season with salt and pepper. Toss to coat.

2. To make the dressing

To make the dressing, place hoisin sauce, fish sauce, lemon juice and sugar in a small bowl. Stir until sugar dissolves.

3. To make the salad

Place cooked rice noodles, cucumber and 2⁄3 of mint and coriander in a bowl. Toss to combine.

4. To cook the beef

Heat a wok over high heat. Add half the beef mixture. Stir-fry for 1 to 2 minutes or until browned. Transfer to a bowl. Cover to keep warm. Repeat with remaining beef mixture.

5. To assemble

Place lettuce leaves on a serving platter. Divide noodle mixture between lettuce cups. Top with beef and drizzle with dressing. Sprinkle with fried shallots and remaining mint and coriander. Serve immediately.

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