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Thai Beef Lettuce Cups


Protein-packed and delicious. The cinnamon on the roasted carrots and sweet potatoes really perfects the dish.


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Rate this recipe 4.5/5 (15 Votes)


  • Garnish:
  • 1 Sweet Potato, sliced into 1/4"-thick and then into segments
  • 1 bunch Rainbow Carrots, sliced into 1/4"-inch disks
  • Ground Cinnamon
  • Garlic Salt
  • Black Pepper
  • 1 1/2 pounds [680 g.] Lean Ground Meat or Vegan Meat Substitute
  • 2 diced Garlic Cloves
  • Olive Oil
  • 1 tablespoon Thai Red Curry Paste
  • 1 tablespoon Tamari or Soy Sauce
  • 1 tablespoon Fish Sauce
  • 1/4 cup Scallions (Green Onion) sliced small
  • 6 ounces [170 g.] White Mushrooms, diced very small
  • Butter Lettuce, clean and dry leaves
  • Sliced Scallions
  • Sriracha


Servings 6
Preparation time 10mins
Cooking time 50mins
Adapted from


Step 1

1. Preheat oven to 375 F with the rack in the middle. Prepare a cookie sheet with parchment or a Silpat liner. Slice sweet potatoes and carrots into bite size pieces. Toss with some olive oil. cinnamon, garlic salt and black pepper. Spread in a single layer on the cookie sheet.
2. Roast for about 35 to 40 minutes until soft and slightly browned. When cool enough to handle slice into very small pieces.
3. In a large saute pan brown beef and garlic over medium high heat. As meat cooks add Thai red curry paste, tamari and fish sauce, Add mushrooms and scallion for the last few minutes of cook time.
4. Add 1 cup roasted sweet potatoes and carrots and carefully fold in to blend with the beef.
To Serve
5. Plate Thai meat mixture on top of butter lettuce leaves. Top with diced scallions and Sriracha.


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