Quick Answer

Thaw the US Angus 80/20 minced beef according to the packaging instructions, drain surface moisture, then stir-fry over medium heat until the meat colour changes completely and the centre reaches a safe cooking temperature. Add fish sauce, lime, chilli, herbs, and toasted rice powder, mix well, and serve with lettuce to create a refreshing and flavourful Thai beef lettuce wrap.

Ingredients

• Minced beef 450g
• Lettuce 1 head (approx. 12 to 15 leaves, for wrapping)
• Lime juice 45ml
• Fish sauce 2 tablespoons
• Palm sugar or granulated sugar 1 teaspoon
• Dried chilli flakes 1 to 2 teaspoons (adjust to taste)
• Shallots 3, thinly sliced
• Lemongrass 1 stalk, chopped (optional)
• Coriander 1 small bunch, chopped
• Mint leaves 1 small bunch
• Thai basil or holy basil 1 small bunch
• Glutinous rice 2 tablespoons (for making toasted rice powder)
• Cucumber 1, sliced to serve

Method

1. 1. Prepare the beef and ingredients

   Thaw the minced beef in the refrigerator according to the packaging instructions; do not leave it at room temperature for an extended period. After thawing, pat dry the surface moisture with kitchen paper; slice the shallots and prepare the herbs.

2. 2. Make toasted rice powder

   Heat a dry wok over medium-low heat, add the glutinous rice and stir-fry for about 8 to 10 minutes, stirring constantly until golden and nutty. Allow to cool, then grind into a coarse powder, retaining a slight crunch.

3. 3. Stir-fry the minced beef

   Heat a wok over medium heat, add the minced beef. No need to add a large amount of extra oil. Stir-fry for about 8 to 10 minutes, pressing the meat apart with a spatula until the beef is completely brown, no pink remains, and it reaches a safe fully cooked state. For 80/20 beef, you may drain excess fat to avoid the final dish being too greasy.

4. 4. Add Thai sour and aromatic flavours

   Turn off the heat and, while the beef is still warm, add fish sauce, lime juice, sugar, and chilli flakes, mixing well to allow the minced meat to absorb the salty, aromatic, and sour flavours. Do not cook the lime juice over high heat for a long time, as this will cause the aroma to dissipate.

5. 5. Mix in herbs and toasted rice powder

   Add the toasted rice powder, shallots, coriander, mint, and Thai basil, and mix gently. Taste and adjust to Hong Kong household preferences by adding more lime juice or reducing the chilli.

6. 6. Plate and serve

   Place the beef on lettuce leaves and serve with cucumber slices. Enjoy as soon as possible. Any leftover cooked beef should be refrigerated and reheated according to food safety recommendations.

Frequently Asked Questions

Is 80/20 minced beef suitable for Thai lettuce wraps?

Yes. 80/20 beef has a higher fat ratio, resulting in a tenderer texture and richer meat flavour after stir-frying. However, you can drain excess fat during cooking to make the final dish closer to the refreshing style of Thai minced meat salad.

Does Thai Larb have to use pork?

Not necessarily. Larb from Thailand and the Isan region can use pork, chicken, duck, or beef. The beef version is often paired with characteristic seasonings such as lime, fish sauce, chilli, herbs, and toasted rice powder.

Can Hong Kong households omit the chilli?

Yes. Chilli mainly provides a spicy kick; it can be reduced to a small amount or omitted entirely, while lime, fish sauce, mint, and herbs are used to maintain the Thai flavour.