Chilli Beef Lettuce Tacos

Serves 2-3


  • 500g minced beef
  • 3 garlic cloves – peeled and minced
  • 6cm piece of root ginger – peeled and minced (or finely diced)
  • 2 red chillies (or 1 if you prefer a little less heat) – deseeded and finely sliced
  • 2 tbsp honey
  • 2 tbsp soy sauce
  • 1 lime – zest and juice
  • 2 spring onions – finely sliced
  • 2 baby gem lettuces – wash and separate the leaves
  • ½ bunch of coriander – finely chopped
  • 2 tbsp sesame seeds (optional)
  • Sweet chilli dipping sauce (sauce)


  1. To start, prep your garlic, ginger, chillies and lime and set aside.
  2. In a large, non-stick frying pan heat a little olive oil (or whatever oil you usually cook with at home).
  3. Once the oil is nice and hot, add your mince and season with a pinch of salt and pepper. Break it up with a spatula or wooden spoon and leave to fry on a high heat for 8-10 minutes (stirring halfway through) until browned and crispy.
  4. Reduce the heat a little and add the garlic, ginger and chillies and fry for another 2-3 minutes before adding the honey, soy sauce and lime.
  5. Give everything a good stir so the mince is evenly coated with the soy sauce.
  6. Turn off the heat and add the spring onions before giving the mixture one final stir and a quick taste. Add more pepper or salt if needed (remember to go easy on the salt as soy sauce is already very salty). Transfer to a large serving bowl.
  7. To serve, spoon the chilli beef into the lettuce leaves and garnish with coriander and sesame seeds.
  8. Serve with some sweet chilli dipping sauce for an extra kick of heat and sweetness.

For maximum flavour, go for 10-15% fat beef mince, this will also prevent the meat from drying out.

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