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Thai Minced Beef Lettuce 'Cups'

Thai Minced Beef Lettuce 'Cups'
Thai Minced Beef Lettuce 'Cups'

This is a delicious low-carb way of serving spicy minced beef and ‘rice’. You will need a food processor or blender to make the cauliflower ‘rice’. If wished, you can sprinkle the filled lettuce leaves with a little diced onion and cucumber just before serving.

  1. Make the cauliflower ‘rice’: discard the cauliflower stem and leaves and separate the head into florets. Put them in a food processor and pulse to the consistency of rice-sized ‘grains’.
  2. Lightly spray a large frying pan with oil and place over a medium to high heat. Stir-fry the lemongrass for 2 minutes and then add the cauliflower. Stir-fry for 4–5 minutes until hot, just tender but slightly crunchy. Stir in the nam pla and keep warm.
  3. Lightly spray a wok or deep frying pan with oil and, over a medium heat, stir-fry the chilli, ginger and garlic for 2 minutes. Add the minced beef and cook for 4–5 minutes until browned. Stir in the nam pla, spring onions, and lime zest and juice. Sprinkle with coriander and season to taste.
  4. Spoon the minced beef mixture into some crisp iceberg or Little Gem lettuce leaves and eat immediately, holding them wrapped in your hands, with the cauliflower ‘rice’.

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