Thai Beef Cups Recipe

Name: Thai Beef Cups
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 teaspoons sesame oil; 2 garlic cloves, minced; 2 tablespoons red onions, minced; 1 lb lean ground beef; 1 tablespoon sweet chili sauce; ¼ teaspoon crushed red pepper flakes; 1 teaspoon ground ginger; ½ teaspoon honey; 12 lime, juice of; ½ cup cooked brown rice; 8 cabbage leaves; ¼ cup sweet chili sauce; 1 ½ tablespoons rice vinegar; 1 ½ tablespoons coconut milk; 1 tablespoon honey; 2 teaspoons peanut butter, melted; 12 lime, juice of; ⅛ teaspoon ground ginger; 1 teaspoon soy sauce

Servings: persons

2 teaspoons sesame oil
2 garlic cloves, minced
2 tablespoons red onions, minced
1 lb lean ground beef
1 tablespoon sweet chili sauce
¼ teaspoon crushed red pepper flakes
1 teaspoon ground ginger
½ teaspoon honey
12 lime, juice of
½ cup cooked brown rice
8 cabbage leaves
¼ cup sweet chili sauce
1 ½ tablespoons rice vinegar
1 ½ tablespoons coconut milk
1 tablespoon honey
2 teaspoons peanut butter, melted
12 lime, juice of
⅛ teaspoon ground ginger
1 teaspoon soy sauce

1
Heat the sesame oil in a medium sized skillet over medium heat.
2
Add the garlic and onion and saute 3 or 4 minutes.
3
Add the ground beef and cook through.
4
Drain any excess liquid and return to stove.
5
Reduce heat to low and add the chili sauce, crushed red pepper, ground ginger, honey, lime juice, and brown rice.
6
Toss to mix thoroughly.
7
Remain on low heat.
8
To make the sauce, in a Bowl, whisk together the sweet chili saice, rice vinegar, coconut milk, honey, melted peanut butter, lime juice, ginger and soy sauce.
9
Set aside.
10
Heat a large pot of water until boiling.
11
Add the cabbage leaves 2 or 3 at a time for 2 or 3 minutes.
12
Removed and submerge in ice water.
13
Pat dry.
14
Spoon in the beef mixture and drizzle with sauce.
15
Enjoy!

685

kcal

Calories

Fat

106

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 2 teaspoons sesame oil, 2 garlic cloves, minced, 2 tablespoons red onions, minced, 1 lb lean ground beef, and more.

Yes, Thai Beef Cups falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Thai Beef Cups

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions