Beef and coriander lettuce wraps

Ching-He Huang wraps lettuce wrappers around tender stir-fried beef - a great choice for a tasty first course
By Ching-He Huang
Beef and coriander lettuce wraps
  • Rating:
  • Serves: 2
  • Cook Time: 5 minutes
  • Prep Time: 10 minutes plus 20 mins soaking
  • Effort: easy



  • 6 shiitake mushrooms, dried
  • 1 tbsp groundnut oil
  • 2 cloves garlic, chopped
  • 2 cm ginger, finely grated
  • 200 g beef fillet, minced
  • 1 tbsp light soy sauce
  • 2 tbsp oyster sauce
  • 2 tbsp rice wine
  • 2 baby gem lettuce, leaves separated
  • 1 tbsp coriander leaves, chopped


1. Soak the dried Chinese mushrooms in hot water for 20 minutes before draining from the soaking water and finely chopping.

2. Heat the oil in a wok over a high heat and toss in the garlic, ginger, mushrooms and beef. Stir fry for 1 minute and then add the rice wine, soy sauce and oyster sauce. Continue frying for another 4-5 minutes, stirring all the time.

3. Place a tablespoon of the meat mixture on each cupped lettuce leaf, sprinkle with coriander and serve straight away.

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