Crisp cool lettuce cups are filled with crunchy veg and beef mixture.
My apologies to those who prefer precise Chinese terminology: I refer to these as San Choy Bao (sometimes written Sang Choy Bow), which is a phonetic rendering rather than a literal translation. Regardless of the spelling, these are crisp lettuce cups filled with a savory, flavorful mixture of meat and vegetables. Traditionally they’re often made with pork and served as single-cup appetizers in many Chinese restaurants, especially in Australia. I’ve taken a slightly different approach here.
Instead of serving each cup as a small appetizer, I like to plate several cups together as a main course. I also substitute ground beef for the more traditional pork. Ground beef contributes a deep umami richness that pairs beautifully with crunchy fillings like water chestnuts, baby corn and diced mushrooms. The result is a satisfying contrast of hot and cool, soft and crunchy, with layers of texture and flavor in every bite.
If you prefer a leaner version, choose 90/10 ground beef. For a juicier, more flavorful filling, 80/20 works well. Another ingredient that makes a noticeable difference is dark soy sauce: it’s thicker, darker and more concentrated than light soy sauce, bringing a deeper savory note to the filling. Use dark soy sparingly if you’re not used to it — a little goes a long way.
Beef San Choy Bao (Chinese Lettuce Cups )
Author: Jess Pryles
Total Time: 35 minutes
Yield: serves 6
Ingredients
Scale
2 lb ground beef
1/2 onion, diced
1 tablespoon fresh ginger, finely chopped
2 cloves garlic, minced
5 oz mushrooms, diced
1 large carrot, diced
8 oz can diced water chestnuts, drained
15 oz can baby corn, chopped
1.5 tablespoons dark soy sauce (or to taste)
1 tablespoon Chinese black vinegar (or rice vinegar)
2 tablespoons hoisin sauce
1 tablespoon corn starch
1 head iceberg lettuce
2 teaspoons salt (or to taste)
Sesame seeds, for garnish (optional)
Instructions
- Heat a large pan or wok over medium-high heat. Add the ground beef and brown it, breaking it apart as it cooks, until fully cooked through (about 7–10 minutes). Use a slotted spoon to remove the beef, leaving the rendered fat in the pan.
- Add the diced onion, minced garlic and chopped ginger to the hot fat. Stir often and cook until the onions begin to brown at the edges, then return the browned beef to the pan.
- Stir in the diced carrot and mushrooms and cook for another two minutes so the vegetables begin to soften but still retain some bite.
- Add the chopped baby corn and drained water chestnuts, then pour in the dark soy sauce, Chinese black vinegar (or rice vinegar) and hoisin sauce. Mix well and cook for an additional 2 minutes to combine flavors.
- Dissolve the corn starch in a small amount of cold water to form a slurry, then stir it into the beef mixture. Cook 2–3 more minutes, stirring frequently, until the sauce thickens and coats the ingredients.
- Prepare the lettuce by trimming the stem end of the iceberg and gently separating leaves into cups. Use one or two layers of leaf for each cup, depending on how sturdy you want them.
- Taste the filling and adjust seasoning with salt if needed. If you prefer more acidity or sweetness, a little extra vinegar or hoisin will balance the flavors.
- Spoon the warm beef mixture into the prepared lettuce cups, sprinkle with sesame seeds if using, and serve immediately while the filling is hot and the lettuce is crisp.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
THIS RECIPE WAS MADE POSSIBLE BY THE GOOD FOLKS AT THE BEEF LOVING TEXANS. FOR MORE BEEF RECIPES, VISIT BEEFLOVINGTEXANS.COM (ACKNOWLEDGMENT ONLY).
Additional tips and variations: For extra heat, stir in a teaspoon or two of chili garlic sauce or add thinly sliced fresh chilies to the filling. If you want to make this dish gluten-free, substitute tamari for soy sauce and ensure your hoisin is gluten-free or use a gluten-free sweet and savory sauce. You can swap iceberg for butter or romaine lettuce for a slightly different texture and flavor. Leftovers: store the cooked filling in an airtight container in the refrigerator for up to 3 days and assemble cups just before serving to keep the lettuce crisp. To serve as a party appetizer, set the warmed filling in a bowl alongside a platter of pre-separated lettuce cups and let guests assemble their own.