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Beef & Mushroom Thai Lettuce Cups

5 from 3 votes
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  • 1 Tbsp canola oil
  • 1 lb. ground beef
  • 1/2 cup onion, finely chopped
  • 1-1/2 cups cremini mushrooms, finely chopped
  • 2 Tbsp garlic, diced
  • 1 Tbsp soy sauce
  • 1/4 cup hoisin sauce
  • 2 tsp fresh ginger, minced
  • 1 Tbsp rice wine vinegar
  • 1 tsp sriracha sauce, or as much as you like
  • 3 green onions, sliced
  • 2 tsp sesame oil
  • Boston, Iceberg or Bibb lettuce leaves, rinsed and patted dry
  • 1/4 cup peanuts, chopped (optional)


  • In a skillet on medium-high, warm canola oil. Add ground beef, onion and mushrooms. Stir, breaking up beef with back of spoon, until fully cooked.
  • In a small bowl mix garlic, soy sauce, hoisin sauce, ginger, rice wine vinegar and sriracha sauce. Pour over meat mixture and heat through.
  • Remove from heat and stir in green onion and sesame oil.
  • Serve on lettuce leaf topped with peanuts (if using) and additional sriracha sauce.