Based on a famous Chinese recipe, this simple version combines the spiciness of the beef with the cool juiciness of the lettuce. The dish looks pretty and is easy to serve with the beef sitting neatly in little boats. If lettuce is not to hand, dip in with chicory spears.
450g rump, sirloin or fillet beef, cut into chunks
1 small red chilli, top and seeds removed
4 stems mint, stalks removed
small bunch coriander, stalks removed
1 tbsp thyme, stalks removed
the zest of 2 lemons or 3 limes
1 tsp ground coriander, or more to taste
140ml beef or chicken stock
1 tbsp sunflower or rapeseed oil
dark/roasted sesame oil
8 Cos, Romaine or Iceberg boat-shaped lettuce leaves of similar size
salt and pepper
In the large bowl fitted with its chopping blade pulse together the beef with some black pepper, chilli and herbs.
Mix in the lemon or lime zest and ground coriander and pulse twice to combine evenly. Add salt and pulse again if cooking straight away.
If not, add the salt later.
In a non-stick pan, heat the sunflower or rapeseed oil, and when hot, put in the mince mixture and spread across the pan. When browned, turn over and brown the other side lightly.
Stir well, lower heat, add the stock and allow to bubble lightly for a minute or so, until the stock has been absorbed, but the meat is still juicy. Season to taste with sesame oil.
To serve, make a pile of the mince in each lettuce leaf.
As an embellishment, if you have large lettuce leaves, spread the curl of each leaf with a mix of:
2 tsp sweet chilli sauce
2 tsp sugar
2 tbsp toasted sesame seeds
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