Beef & Mushroom Thai Lettuce Cups

I present a vibrant and interactive dish: savory ground beef and earthy mushrooms, laced with Thai-inspired aromas, all encased in crisp lettuce cups for a refreshing flavor and texture contrast.

Why I’ll Love This Recipe

I find this recipe irresistible because it blends rich, savory beef with finely chopped mushrooms, stretching the filling while maintaining mouthfeel and flavor. The crisp lettuce adds a cooling counterpoint that lets every bite feel fresh. I also adore how it turns mealtime into a playful, hands-on experience that’s both fun and satisfying.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 1 Tbsp canola oil

• 1 lb ground beef

• ½ cup finely chopped onion

• 1½ cups finely chopped cremini mushrooms

• 2 Tbsp garlic, diced

• 1 Tbsp soy sauce

• ¼ cup hoisin sauce

• 2 tsp fresh ginger, minced

• 1 Tbsp rice wine vinegar

• 1 tsp sriracha sauce (or as much as I like)

• 3 green onions, sliced

• 2 tsp sesame oil

• Boston, Iceberg or Bibb lettuce leaves, rinsed and dried

• ¼ cup chopped peanuts (optional)

Directions

1. I heat the canola oil in a skillet over medium-high heat. I add the ground beef, onion, and mushrooms, stirring and breaking up the beef until it’s fully cooked.

2. Meanwhile, I whisk together garlic, soy sauce, hoisin sauce, ginger, rice wine vinegar, and sriracha in a small bowl. Then I pour the mixture over the meat and heat it through.

3. I remove the pan from heat and stir in the sliced green onions and sesame oil.

4. Finally, I spoon the meat mixture into lettuce leaves and top with chopped peanuts and extra sriracha, if I want more heat.

Servings And Timing

This recipe serves 6 people and takes about 35 minutes in total—15 minutes prep and 20 minutes cooking.

Variations

I like to customize depending on availability and taste:

• I can bulk out the filling with frozen mixed veggies to make it a standalone meal with rice.

• Sometimes I swap sriracha for cilantro or mint as toppings, or skip peanuts if needed.

Storage/Reheating

I store the cooked meat mixture separately in an airtight container in the fridge. When it’s time to eat again, I reheat it gently on the stovetop or in the microwave and assemble on fresh lettuce leaves right before serving. This keeps the lettuce from getting soggy and ensures each cup is crisp and fresh.

FAQs

1. What kind of lettuce works best?

I find Boston, Iceberg, or Bibb lettuce ideal because their sturdy yet tender leaves hold the filling well and add a satisfying crunch.

2. Can I use another meat besides beef?

Absolutely—I’ve successfully used ground turkey, chicken, or even pork as substitutes. They all work nicely with the flavorful sauce base.

3. Is the recipe spicy? Can I adjust the heat?

Yes—the recipe includes sriracha. I control the heat by adding more or less, or I sometimes offer extra sriracha separately so everyone can spice their own cups to taste.

4. Can I make this ahead of time?

Definitely. I prepare the meat and sauce in advance and refrigerate. When it’s time to serve, I just reheat the filling and assemble with fresh lettuce—a great time-saving strategy.

5. Are there vegan or vegetarian alternatives?

For a meat-free version, I substitute sautéed mushrooms, tofu, or even crumbled tempeh, using the same sauce for flavor. I still serve it in lettuce for that fresh wrap feel.

Conclusion

I love how this dish brings flavor, fun, and freshness all in one. It’s flexible enough for meals with friends or quick weeknight dinners. The crisp lettuce, savory beef-mushroom combo, and Thai-inspired twist keep everyone happy—and coming back for more.