Thai beef salad lettuce cups

Thai-Style Beef Salad Lettuce Cups Ground roasted rice, spring onions, fava beans, and mint Ingredients: ground beef roasted rice spring onion fava beans mint butter lettuce lime fish sauce 1) Prepare the ingredients: Wash and dry the fresh produce.

Remove and discard the root end of the spring onion, and thinly slice the bulb.

Pick the mint leaves and tear in half. Discard the stem.

Trim and discard the ends of the fava beans. Cut beans in half cross-wise.

Carefully separate the leaves of the butter lettuce. Discard any wilted or tough outer leaves.

Quarter the lime.

2) Cook the ground beef: Heat 2 teaspoons olive oil in a wide-bottomed pan on medium-high until hot.

Add ground beef and cook, stirring occasionally, until cooked through (beef needn’t be browned), about 5 minutes.

Transfer cooked beef and as much of the rendered fat as you’d like (I add it all) to a mixing bowl. Wipe out pan and return to heat.

Add 2 teaspoons olive oil to pan, then add the cut fava beans and cook stirring occasionally, until softened and browned in spots, about 3 minutes. Transfer cooked beans to bowl of beef.

3) Season the salad and plate your dish: To cooked beef, add sliced spring onion, torn mint leaves, roasted rice, the juice of the lime wedges, and the fish sauce.

Serve in butter lettuce cups. Enjoy!