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Thai Basil Beef Lettuce Cups

Thai Basil Beef Lettuce Cups served on a rustic wooden board with fresh basil and lime wedges
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Juicy ground beef with garlic, chili, and fresh Thai basil piled into crisp lettuce leaves. Bold, vibrant, and ready in about 20 minutes – the ultimate low-fuss weeknight dinner with authentic Thai-inspired flavor.

Ingredients

Scale
  • 1 lb ground beef (80/20 fat ratio recommended for maximum juiciness)
  • 3 cloves garlic, minced
  • 1 to 2 red chilies, sliced (Thai bird’s eye for high heat, jalapeno for milder heat, or 1/2 teaspoon crushed red pepper flakes)
  • 2 tablespoons soy sauce (or tamari for gluten-free)
  • 1 tablespoon fish sauce (or 1/2 teaspoon mushroom powder for vegan)
  • 1 teaspoon sugar (palm sugar traditional, brown sugar or honey also work)
  • 1/4 cup fresh Thai basil leaves (regular basil works as a sweeter substitute)
  • Juice of 1 lime
  • Butter lettuce leaves for serving (romaine cups or cabbage leaves for extra crunch)
  • Neutral oil for cooking

Instructions

  1. Heat a large skillet or wok over medium-high heat. Add a drizzle of neutral oil, then add the minced garlic and sliced chilies. Stir constantly for about 30 seconds until fragrant and golden at the edges. Do not let them burn.
  2. Crumble the ground beef into the pan. Let it sear untouched for 1 full minute to build flavor, then break it up with a wooden spoon. Cook for about 5 to 6 minutes until browned but still juicy. Drain excess fat if preferred. If doubling the batch, cook in two separate rounds to ensure proper browning.
  3. Drizzle the soy sauce, fish sauce, and sugar over the beef. Toss well until every piece is evenly coated and the sauce begins to caramelize slightly around the edges.
  4. Add the fresh Thai basil and toss until wilted into the beef, about 30 to 45 seconds. Remove from heat and squeeze fresh lime juice over the top.
  5. Arrange butter lettuce leaves on a serving platter. Spoon the beef mixture into each cup and garnish with extra chili slices or fresh basil. Serve immediately.

Notes

  • Use 80/20 ground beef for the juiciest result. Ground turkey works as a lighter swap – pull it off heat as soon as it is cooked through to avoid drying out.
  • Fish sauce smells strong straight from the bottle but mellows completely when cooked. Substitute with 1/2 tablespoon soy sauce plus 1/2 tablespoon Worcestershire sauce if preferred.
  • Butter lettuce is ideal for its soft, pliable cup shape. Romaine offers more crunch. Cabbage leaves are a sturdy option for packed lunches.
  • Thai bird’s eye chilies are very spicy. Start with one and adjust to taste.
  • Do not use a small pan – the beef needs room to sear. A crowded pan creates steam and the meat will turn grey instead of properly browned.

Nutrition

Find it online: https://www.benefitiany.com/thai-basil-beef-lettuce-cups/