Spicy beef lettuce cups recipe
 Get stuck into Little Gem lettuce leaves filled with roasted minced beef and crunchy, spicy stir-fried vegetables. A great sharing dish for parties. Each serving provides 407 kcal, 35g protein, 31g carbohydrates (of which 12g sugars), 14g fat (of which 4g saturates), 7g fibre and 1.8g salt. 500g/1lb 2oz lean beef mince (5% fat)1 tbsp vegetable oil1 onion, finely chopped2 garlic cloves, finely chopped2.5cm/1in piece fresh ginger, finely grated1 red chilli, finely sliced150g/5½oz carrot, peeled cut into batons150g/5½oz kohlrabi, peeled and thinly sliced100g/3½oz green beans, cut into 2.5cm/1in lengths75g/2½oz water chestnuts, sliced100g/3½oz beansprouts150g/5½oz cooked vermicelli, roughly chopped2 tbsp Shaoxing rice wine2 tbsp Sriracha hot sauce1 tbsp soy sauce2 tbsp kecap manis (sweet soy sauce) 500g/1lb 2oz lean beef mince (5% fat) 1 tbsp vegetable oil 1 onion, finely chopped 2 garlic cloves, finely chopped 2.5cm/1in piece fresh ginger, finely grated 1 red chilli, finely sliced 150g/5½oz carrot, peeled cut into batons 150g/5½oz kohlrabi, peeled and thinly sliced 100g/3½oz green beans, cut into 2.5cm/1in lengths 75g/2½oz water chestnuts, sliced 100g/3½oz beansprouts 150g/5½oz cooked vermicelli, roughly chopped 2 tbsp Shaoxing rice wine 2 tbsp Sriracha hot sauce 1 tbsp soy sauce 2 tbsp kecap manis (sweet soy sauce) 3 Little Gem lettuces, leaves separated4 spring onions, sliced on an angle40g/1½oz roasted cashew nuts, roughly chopped1 lime, cut into wedges 3 Little Gem lettuces, leaves separated 4 spring onions, sliced on an angle 40g/1½oz roasted cashew nuts, roughly chopped 1 lime, cut into wedges Method Preheat the oven to 200C/180C Fan/Gas 6 and line a large baking tray with baking paper.Spread the beef mince out on the lined baking tray and cook in the oven for 40 minutes, breaking it up well with a wooden spoon every 10 minutes. It should have a dark, even colour and resemble large coffee granules. Remove from the oven and set aside.Place a wok over a high heat and add the oil. When it begins to smoke, add the onion, garlic and ginger and stir-fry for 1 minute.Add the chilli, carrot, kohlrabi and green beans and stir-fry for another 3–4 minutes.Add the water chestnuts, beansprouts, vermicelli, cooked beef mince, rice wine and all the sauces. Stir fry for another two minutes, adding 1–2 tablespoons of water if it gets a little dry.Divide the stir-fry between warmed bowls and place on large plates, with the lettuce leaves alongside. Scatter with spring onions and chopped cashews and serve with lime wedges for squeezing over. Preheat the oven to 200C/180C Fan/Gas 6 and line a large baking tray with baking paper. Preheat the oven to 200C/180C Fan/Gas 6 and line a large baking tray with baking paper. Spread the beef mince out on the lined baking tray and cook in the oven for 40 minutes, breaking it up well with a wooden spoon every 10 minutes. It should have a dark, even colour and resemble large coffee granules. Remove from the oven and set aside. Spread the beef mince out on the lined baking tray and cook in the oven for 40 minutes, breaking it up well with a wooden spoon every 10 minutes. It should have a dark, even colour and resemble large coffee granules. Remove from the oven and set aside. Place a wok over a high heat and add the oil. When it begins to smoke, add the onion, garlic and ginger and stir-fry for 1 minute. Place a wok over a high heat and add the oil. When it begins to smoke, add the onion, garlic and ginger and stir-fry for 1 minute. Add the chilli, carrot, kohlrabi and green beans and stir-fry for another 3–4 minutes. Add the chilli, carrot, kohlrabi and green beans and stir-fry for another 3–4 minutes. Add the water chestnuts, beansprouts, vermicelli, cooked beef mince, rice wine and all the sauces. Stir fry for another two minutes, adding 1–2 tablespoons of water if it gets a little dry. Add the water chestnuts, beansprouts, vermicelli, cooked beef mince, rice wine and all the sauces. Stir fry for another two minutes, adding 1–2 tablespoons of water if it gets a little dry. Divide the stir-fry between warmed bowls and place on large plates, with the lettuce leaves alongside. Scatter with spring onions and chopped cashews and serve with lime wedges for squeezing over. Divide the stir-fry between warmed bowls and place on large plates, with the lettuce leaves alongside. Scatter with spring onions and chopped cashews and serve with lime wedges for squeezing over.