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Crispy Beef Lettuce Cups

Crispy Beef Lettuce Cups

Serves pea 4 Clock icon 30 minutes
These crisp and fresh lettuce cups filled up with crispy beef and egg fried rice really are a crowd pleaser and will satisfy that craving for a takeaway without any fuss.

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Here's how you do it

  1. Cook the rice according to the packets instructions. Drain then spread onto a baking tray and allow to cool completely while you cook the mince (this can be done the night before for ultra crispy rice).

  2. Finely slice the onion and sweat in a pan with 1 tbsp oil until translucent. Turn the heat up to medium and add the minced beef and chilli flakes. Break up the mince with a spoon as it cooks for around 5 minutes until golden brown. Add the peas and 2 tbsp soy sauce, cover with a lid then turn the heat down to a simmer.

  3. Whilst the beef is cooking, break the lettuce leaves from the head into individual cups and wash. Set aside.

  4. Crack the eggs into a bowl and lightly whisk. Heat up a non stick pan or wok with 1 tbsp of oil. When the oil begins to shimmer, pour in the eggs and quickly scramble up the eggs with a pair of chopsticks until cooked.

  5. Pour the eggs into a separate bowl then add another tbsp oil to the wok and turn the heat up high. Add the cooked, cooled rice and stir fry for around 4 minutes, moving constantly with a spoon until the rice begins to crisp. Pour the eggs back in and combine with the rice. Add the remaining 2 tbsp soy sauce and remove from the heat.

  6. Serve everything on sharing platters in the middle of the table. Spoon the crispy beef into the lettuce cups with a little rice, pinch the sides together to make parcels and tuck in.


  • 500g beef mince
  • 4 eggs
  • 300g white rice
  • 1 white onion
  • 1 tsp chilli flakes
  • 4 tbsp soy sauce
  • 2 little gem lettuce heads

From the larder

  • 100g peas, fresh or frozen
  • 3 tbsp plain oil, for frying

Suitable for

  • Gluten free
  • Dairy Free