• Preparation Time: Beef mince lettuce cups
  • Cook Time:
  • Serves: 4


  • 500g lean beef mince
  • 2tsp oil
  • 1 medium carrot, finely diced
  • 2 cloves garlic, crushed
  • 4 cm piece ginger, peeled, grated
  • 425g can baby corn, drained, cut into thin rounds
  • 2tbsp oyster sauce
  • ¾ cup beef stock or water
  • 2tsp cornflour
  • 150 g bean sprouts, tails removed
  • a handful of coriander, roughly chopped
  • chilled iceberg lettuce leaves to serve


  1. Place beef mince in a bowl and mix in a little oil. Heat the wok, ensure it is hot. Crumble in half of the mince. Stir-fry until mince is well browned. Remove first batch, reheat wok and cook remaining mince and then remove.
  2. Reheat the wok, add the oil, heat oil and add the carrot, garlic and ginger. Stir-fry for 1 minute. Add the corn, stir-fry for 30 seconds.
  3. Return the mince to the wok, toss for 1 minute. Push the mince mixture out to the side. Pour in the combined oyster sauce, stock and cornflour, stir as it comes to the boil.
  4. Stir to mix the sauce with the mince mixture. Add the bean sprouts and coriander, toss to combine. Spoon mince into crisp lettuce cups.


Recipe sourced from www.beefandlamb.com.au