Name: Thai Basil Beef Lettuce Cups with Quick-Pickled Carrots and Crushed Peanuts
Prep time: 10 minutes
Cook time: 10 minutes
Total time: 20 minutes
Yield: 4 servings
Ingredients: 1 lb (450 g) ground beef (or thinly sliced flank/skirt steak, finely chopped); 2 tbsp vegetable oil; 4 garlic cloves, minced; 2 shallots or 1 small red onion, finely sliced; 2 tbsp fish sauce; 2 tbsp soy sauce (or tamari); 0 1½ tbsp brown sugar or palm sugar; 0 1–2 tbsp Thai red chili paste (nam prik pao) or sambal oelek (adjust for heat); 1 tbsp oyster sauce (optional, for depth); 1 tsp lime zest and 1½ tbsp lime juice (fresh); 1 cup fresh Thai basil leaves (or holy basil if available), torn; 1 head butter or iceberg lettuce, leaves separated, washed, and chilled; 1 cup quick-pickled carrots (see below); 3 tbsp roasted peanuts, crushed; 2 green onions, thinly sliced diagonally; 0 Lime wedges, for serving; 0 Optional: cucumber slices, thin red chile rings, cilantro leaves; 0 Quick-pickled carrots:; 1 large carrot, julienned or shaved; 3 tbsp rice vinegar; 1 tbsp sugar; 0.5 tsp salt; 2 tbsp water

1

Make the quick-pickled carrots: In a bowl combine rice vinegar, sugar, salt and water — stir until sugar dissolves. Add carrots, toss and let sit while you cook (10+ minutes). They’ll soften and brighten.

2

Heat a large skillet or wok over high heat until very hot. Add oil and swirl. Get that pan smoking — we want color and bite.

3

Add garlic and shallot — 30 seconds, don’t burn; then add the ground beef. Break it up with a spatula and let it sear for 1–2 minutes before stirring to develop browned bits.

4

When beef is mostly browned, push it to one side. Add fish sauce, soy sauce, brown sugar, chili paste and oyster sauce if using. Stir and let the sauce reduce slightly, coating the meat. Taste and adjust: add more chili for heat, more sugar for balance.

5

Remove from heat, stir in lime zest, lime juice, and most of the basil (reserve a handful for garnish). The residual heat will wilt the basil perfectly without losing brightness.

6

Assemble: Spoon a heaping tablespoon (or two) of beef into each lettuce leaf. Top with quick-pickled carrots, a sprinkle of crushed peanuts, sliced green onion, extra basil, and optional cilantro or chile rings. Serve immediately with lime wedges for squeezing.

7

Eat immediately — these are best fresh: crisp lettuce, hot savory beef, cool crunch. If prepping ahead, keep components separate and assemble at the table.

Thai Basil Beef Lettuce Cups with Quick-Pickled Carrots and Crushed Peanuts

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