Firecracker Beef Lettuce Cups
These firecracker beef lettuce cups bring the heat in the best way. Thin slices of beef coated in a sweet, salty, slightly spicy sauce, then seared in seconds until caramelized and juicy. Load them into crisp lettuce cups with creamy mayo, sriracha, tangy pickled cucumbers, and green onions, then hit it with a squeeze of lime at the end. Every bite is fresh, messy, and packed with flavour.
Equipment
- Mandoline / Slicer
Ingredients
Quick Pickled Cucumbers
- ½ cucumber thinly sliced
- 2 tbsp rice vinegar
- 1 tsp sugar
- Pinch of salt
Beef
- 350 cup Fondu / hot pot–style beef, thawed
- ⅓ cup hoisin sauce
- 3 tbsp soy sauce
- ⅓ cup ketchup
- 3 tbsp neutral oil
- 1 tbsp sriracha
- 2-3 cloves garlic finely minced
- 1 tsp fresh grated ginger optional
For Serving
- 1 head Boston lettuce separated into cups
- Lime wedges for serving
- Kewpie mayonnaise or spicy mayonnaise
- ½ cup green onion finely chopped
- Extra sriracha optional, for heat
Instructions
Quick Pickled Cucumbers
- In a small bowl, toss the sliced cucumber with rice vinegar, sugar, and a pinch of salt. Let sit while you prepare the rest of the dish.
The Beef
- Whisk together ketchup, hoisin sauce, soy sauce, neutral oil, sriracha, garlic, and ginger (if using), until smooth.
- Add the beef slices and gently toss to coat evenly without tearing them.
- Heat a large pan over medium-high to high heat. Add a small amount of oil if needed.
- Working in batches, lay 6–7 slices flat in the pan.
- Sear for about 30 seconds total.
- Flip in order and cook another 15–20 seconds. Transfer to a plate and repeat.
- Fill lettuce cups with 2–3 pieces of beef, then top with pickled cucumbers, mayo, green onions, and extra sriracha if you like heat.
- Serve with lime wedges and squeeze over just before eating.
- Enjoy!
Notes
Tried this recipe?
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Mention @thewifewiththeknife or tag #wifewiththeknife