Thai Beef Salad Cups

Ready in 30 minutes, these Thai beef salad cups are great for weeknight dinners or as a starter when entertaining.

20m prep | 10m cook | makes 24 cups | Serving is 4-6 cups

Ingredients

• 1 tbsp peanut oil

• 250g lean ground beef (92% or less)

• 1 garlic clove, crushed

• 2 tbsp Tamari sauce, plus extra to serve

• 1 tbsp fish sauce

• 250g black rice or brown rice COOKED 1 large grapefruit, segmented, chopped

• 1 tbsp lime juice

• 24 baby gem/boston bibb lettuce leaves

• 2 cucumbers, peeled into ribbons

• 1/2 small red onion, finely chopped

• 100g tomatoes, thinly sliced

• Fresh coriander/cilantro leaves, to serve

• Sliced red chilli, to serve

• Lime wedges, to serve

Make It

1. Heat oil in a large frying pan over medium-high heat. Add beeg. Cook, breaking up with a wooden spoon, for 5 minutes or until browned.

2. Add garlic. Cook, stirring, for 1 minute. Add tamari and fish sauce. Stir to combine.

3. Stir in unheated rice. Cook for 2 minutes or until heated through. Remove from heat.

4. Stir in grapefruit and lime juice.

5. Divide beef mixture among lettuce leaves. Top with cucumbers, red onion and tomato. Sprinkle with coriander and chilli. Drizzle with extra Tamari. Serve with lime wedges.