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Chilli beef lettuce wraps


Chilli beef lettuce wraps

Chilli beef lettuce wraps

Chilli beef lettuce wraps

Great food doesn't have to be complex, as these simple beef wraps show. They are really quick to make and perfect with a few beers at the start of the evening.

It's really important to get a good colour on the mince. Be bold and take it further than you've ever dared before.

Serves four.


Olive oil, for frying

200g lean minced beef

200g minced pork

Sea salt and freshly ground black pepper

Toasted sesame oil, for frying

2 garlic cloves, peeled and finely chopped

5cm piece fresh root ginger, peeled and finely chopped

1-2 red chillies, deseeded and chopped

1 tbsp light brown sugar

1 tbsp fish sauce

Zest of 1 lime, juice of º lime

3 spring onions, trimmed and chopped

2 little gem lettuces, separated into leaves, to serve For the dressing 1 tbsp soy sauce

Juice of ½ lime

1 tsp sesame oil

½ red chilli, thinly sliced

Small bunch of coriander leaves, chopped

1-2 tsps fish sauce, to taste

1 tsp light brown sugar

1 tbsp olive oil


Heat a large frying pan and add a little oil. Mix the minced beef and pork together. Season with salt and pepper and mix well to ensure the seasoning is evenly distributed.

Fry the mince in the hot pan for five to seven minutes until crisp and brown and broken down to a fine consistency. Drain the crisped mince in a sieve -- this will help it stay crispy. Set aside.

Wipe out the pan and add a tablespoon of toasted sesame oil. Add the garlic, ginger and chilli. Fry with a pinch of salt and the sugar for two minutes. Add the drained mince and stir to mix.

Add the fish sauce and heat through. Stir in the lime zest and juice, then add the spring onions, stirring for 30 seconds. Turn off the heat.

Mix all the dressing ingredients together and adjust to taste. Spoon some of the mince mixture into the lettuce leaves, drizzle with a little dressing and serve.

Weekend Magazine