More Nigella recipes

Thai Crumbled Beef in Lettuce Wraps

by Nigella. Featured in NIGELLA SUMMER

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Introduction

One of the joys of this is how easy and quick it is to make. You may need to be rather brutal with the lettuce as you tear the leaves off to provide the edible wrappers for the beef, which is why I specify one to two icebergs. If you want to perk the leaves up a little, making sure they curve into appropriate respositories for later, leave them in a big bowlful of very cold water (throw in ice cubes too) while you cook the minced beef, then make sure you drain them well before piling them up on their plate.

For US cup measures, use the toggle at the top of the ingredients list.

As featured in

NIGELLA SUMMER

2002

Buy Now

Thai Crumbled Beef in Lettuce Wraps — Photo by Petrina Tinslay

As featured in

NIGELLA SUMMER

2002

Buy Now

Ingredients

Serves: 2 as a main

Metric Cups

1 teaspoon vegetable oil
2 red bird's eye chillies (finely chopped)
375 grams minced beef
1 scant tablespoon thai fish sauce (nam pla)
4 spring onions (dark green bits removed, finely chopped)
zest and juice of 1 lime
4 tablespoons chopped fresh coriander
2 iceberg lettuces

1 teaspoon vegetable oil
2 red bird's eye chiles (finely chopped)
12 ounces ground beef
1 scant tablespoon thai fish sauce (nam pla)
4 scallions (dark green bits removed, finely chopped)
zest and juice of 1 lime
¼ cup chopped cilantro
2 iceberg lettuces

Method

Put the oil in a non-stick frying pan on medium heat and when warm add the finely chopped chillies and cook for a couple of minutes, stirring occasionally. It's wiser not to leave the pan, as you don't want them to burn. Add the beef, turn up the heat and, breaking up the mince with a wooden spoon or fork, cook for 3 or 4 minutes till no trace of pink remains. Add the fish sauce and, still stirring, cook till the liquid's evaporated. Off the heat, stir in the spring onions, zest and juice of the lime and most of the coriander. Turn into a bowl, and sprinkle over the remaining coriander just before serving.
Arrange the iceberg lettuce leaves on another plate — they should sit one on top of another easily enough — and let people indulge in a little DIY at the table, filling cold crisp leaves with spoonfuls of sharp, spicy, hot, crumbled meat.

Put the oil in a non-stick frying pan on medium heat and when warm add the finely chopped chillies and cook for a couple of minutes, stirring occasionally. It's wiser not to leave the pan, as you don't want them to burn. Add the beef, turn up the heat and, breaking up the mince with a wooden spoon or fork, cook for 3 or 4 minutes till no trace of pink remains. Add the fish sauce and, still stirring, cook till the liquid's evaporated. Off the heat, stir in the scallions, zest and juice of the lime and most of the coriander. Turn into a bowl, and sprinkle over the remaining coriander just before serving.
Arrange the iceberg lettuce leaves on another plate — they should sit one on top of another easily enough — and let people indulge in a little DIY at the table, filling cold crisp leaves with spoonfuls of sharp, spicy, hot, crumbled meat.

Additional Information

MAKE AHEAD / STORE:
It is not advisable to make ahead or store.

Tell us what you think

What 4 Others have said

Use crumbled firm tofu (squeezed dry) in place of the beef for veggie/vegan option) and leave out the fish sauce for vegans

Posted by Ilovefood123 on 27th June 2024
So easy and quick to prepare and cook. Definitely will be doing this again (and again!!). Slimming too - what more could I ask????

Posted by Sianbm on 6th June 2023
Oh my...that was soooooo easy and scrumptious, hubbybloved it too, thanks Nigella x

Posted by Yvonne5 on 8th April 2012
what an easy and beautiful recipe...

Posted by katstale on 16th December 2011