Community recipe
Ginger-Soy Beef Lettuce Cups with Crunchy Cucumber Rice
Juicy ginger-soy beef, crisp quick-pickled cucumber and carrot, and fluffy rice tucked into cool lettuce leaves make a lively, satisfying weeknight dinner. Set everything out family-style so everyone can build their own cups; a squeeze of lime and a sprinkle of sesame bring the flavors into focus.
- Serves
- 4
- Prep
- 15 min
- Cook
- 25 min
- Difficulty
- easy
Get ready
Ingredients
- 1 cup jasmine rice
- 1.5 cup waters
- 0.5 tsp fine salt
- 1 butter lettuce, washed, dried, leaves separated
- 1 cucumber, cut into thin matchsticks
- 1 carrot, peeled and cut into thin matchsticks
- 4 scallions, thinly sliced; whites and greens separated
- 3 garlics, peeled and finely minced
- 1 tbsp fresh ginger, peeled and finely grated
- 1 lime, zested and juiced
- 3 tbsp soy sauces
- 2 tbsp hoisin sauce
- 1 tbsp rice vinegar
- 2 tsp honeies
- 0.25 tsp red pepper flakes
- 1 tbsp neutral oil
- 1 lb ground beef
- 1 tbsp sesame seed
- 0.25 cup fresh cilantro leaf, leaves picked
Make it
Instructions
- 01
Rinse and cook the rice
Set a fine-mesh sieve, a medium lidded saucepan, and a fork on the counter. Rinse 1 cup jasmine rice under cool running water, swishing with your fingers, until the water runs mostly clear; drain well. Add the rice to the saucepan with 1 1/2 cups water and 1/2 tsp fine salt. Bring to a boil over medium-high heat, then cover, reduce the heat to low, and simmer gently for 15 minutes, until the water is absorbed and the grains are tender. Remove from the heat and let stand, covered, for 10 minutes; fluff with the fork. | Why: Rinsing removes excess surface starch for fluffy, separate grains, and the covered rest finishes them gently.
- 02
Prep the crunchy vegetables and cook the beef
While the rice cooks, wash and dry 1 head butter lettuce; carefully separate the leaves and set the crispest, cup-shaped leaves aside for serving. Wash and dry 1 cucumber and 1 carrot; peel the carrot, then cut both into thin matchsticks. Thinly slice 4 scallions, keeping the white and green parts separate. Peel and finely mince 3 cloves garlic; peel and finely grate 1 tbsp fresh ginger. Zest and juice 1 lime. In a small bowl, stir together 3 tbsp soy sauce, 2 tbsp hoisin sauce, 1 tbsp rice vinegar, 2 tsp honey, and 1/4 tsp red pepper flakes until smooth. Toss the cucumber and carrot with half of the lime juice and a spoonful of the sauce; let them pickle while the beef cooks. Heat a large skillet over medium-high heat for 1 minute. Add 1 tbsp neutral oil, then 1 lb ground beef. Break it into small pieces and cook for 5–7 minutes, stirring occasionally, until browned with no pink remaining; if there is excess fat, carefully spoon it off. Add the scallion whites, garlic, and ginger and cook for 1 minute, stirring, until fragrant. Pour in the remaining sauce and simmer for 2–3 minutes, stirring, until glossy and clinging to the beef. Taste and adjust with the remaining lime juice if you like; keep warm off the heat. | Why: A short, lively pickle keeps the vegetables crisp, while reducing the sauce concentrates its savory-sweet flavor.
- 03
Fill, garnish, and serve
Arrange the lettuce leaves, warm rice, beef, and quick-pickled vegetables on a platter. Spoon rice and beef into each leaf, top with the drained cucumber-carrot mixture, then finish with 1 tbsp sesame seeds and 1/4 cup fresh cilantro leaves. Scatter the reserved scallion greens over the platter and serve immediately, with any remaining lime juice at the table. | Why: Serving the components separately keeps the lettuce crisp and lets everyone balance savory, bright, and crunchy in each bite.
