This week on next Level Kitchen, Gordon’s cooking up the perfect party dish! He’s using bold flavors and quick cooking to make a delicious Asian-Style Crispy Beef Lettuce Cups. Packed with crunch, heat, and freshness, this dish is perfect for a dinner party or even dinner!
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Gordon Ramsay’s Ultimate Asian Beef Lettuce Cups
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I have to say ground beef is my favorite and I think you can see why. Welcome back to Next Level Kitchen where the mentors of Next Level Chef are giving you the most extraordinary tricks, tips, and amazing recipes to cook at home. Now, come on. You know by now I love an absolute amazing challenge. So, today I’m challenging myself to make a dish using the humble ground beef. Honestly, it’s a dish that’s perfect for a party, especially at home. Now, I’m making these Asian inpired beef lettuce cups. Trust me, you’re going to love them. I make them at home all the time, especially with the girls. They’re easy to do, but it’s a showstopper. Now, first thing, get that pan smoking hot because we got ground beef. And I just want you to open that up a little bit and season it first before it goes into the pan. Right. Salt. Nicely done. Pepper. Okay. I’m going to put a touch of sesame seed oil over the beef. Just a touch. And then from there, let that sit in. Grape seed oil, a neutral oil. Okay, now it’s ground beef. Okay, you’ll be surprised just literally 400 grams of this how far it will go. Let that sit in. Right. Touch of oil in first and then just start dropping this ground beef in into little bits. Now, I want it hot because I want it crispy. Okay, good. And then start breaking that up. Okay, love that. Now, you can do this with ground turkey, ground pork, ground lamb. In fact, the combination of beef and pork for me is delicious. Wash the hands. Now give that a little stir. It’s really important to keep the heat in the pan. Break it up nicely. You can see how crispy that beast getting. It’s so good. Oh my goodness me. Richard Blaze, are you watching? Yes. Live from the golf course. He’s back in the bunker again. Now that’s what you want. The color beautifully done. Spend three or four minutes getting this bit right and honestly it transforms the lettuce cups. Now let’s go up a little bit with the heat. Touch more pepper. Touch a chili flake in there. Okay. Depending how spicy you want it, build those flavors. I don’t go too spicy. The girls like spice but not overindulgence. Once you got the color on that beef, then we start building the flavor. A little touch teaspoon of minced garlic into the center. I’ve got a nice stem of ginger. I’m going to grate the ginger in there because I want the juice in there as well. Okay. And look, the sort of grating the ginger just purees it and it sort of cooks quicker and it really does help lift that flavor up. It’s so good. Honestly, the heat, the spiciness from that ginger is delicious. Get a little teaspoon and just scrape that down. Now, again, give that a really good mix. It’s really important that you soautay that ground beef, not boiling it, cuz the difference is night and day, the texture. Look at that. Beautiful. And continue breaking it up. Really important. The beast’s getting really nice and crispy. Beautiful. Now, a little teaspoon of dark soy in we go. Not too much. Don’t flood it. A little touch of fish sauce. Just a touch. Smattering teaspoon. Right. And then again, build out that flavor with a little drizzle of the sesame oil. Okay. And look. Now that beef is caramelizing. Look at it. So good. And it’s almost like a sort of chili beef cuz it’s crispy. It’s starting to glaze. I’m going to break that up. And now once that’s cooked, turn the gas off and just let it sit. Now, how do we finish that? I got some really nice scallions. Okay. And literally just slice them on the bias nice and thinly. And what this does, it gives that little level of freshness. Scallions are from the leak family, but it’s a really nice light, delicious onion flavor. Scallions go in. Sprinkle that over the beef. Now I’m starting to build those amazing flavors. Right. Sesame seeds start building more texture. Sesame seeds toasted, sprinkled over. Now we’re set to go. Okay, leave that just sat there absorbing in amongst all that amazing flavor. Now the peanut sauce. First off, 200 mil of coconut milk. two nice large dollops of peanut butter. I like a sort of soft peanut butter. Okay. In and bring that to the boil. And this is just almost like a lovely garnish. Okay. From there, we want a little bit of tartness. Fish sauce. Literally a tablespoon in a touch of dark soy. Again, you can just see where we go now. Building these beautiful flavors from there. A teaspoon of honey. That gives it that really nice sweetness. Beautiful honey goes in. Now, I just like to finish the lettuce cups with this peanut sauce. Bring that to the boil and give that a really nice whisk. M. Now bring that to the boil and you’ll see it thicken in nicely. Little touch more of the peanut butter. It’s so lovely. This soft stuff by the way. Now increase the heat there in that peanut sauce. Some chili flakes. A nice little smattering inside. Now we’ve got the heat, we’ve got the caramelization. We need to bring this temperature down. So a quick pickle. My favorite is this beauty. Um, dykum, the Chinese radish. Lightly peel it. When I say quick pickling, this is so easy to do. Box grater. Grate again. Once you’ve grated that all the way down, lay that out. Open that up and just lightly sprinkle that with a touch of granulated sugar. Okay. And then from there, just a little touch of white wine vinegar. And this is a really nice quick pickling. Now, again, you can do that overnight. Perfect. But honestly, it doesn’t need to be a hot pickle. Just literally let that sit there. Marinade. And the texture and the freshness from that daicon is beautiful. Really good sauce. Once that sauce comes to a boil, give it a really nice whisk. And that soft peanut butter will help thicken the coconut milk. And it’s a really nice way of adding again another beautiful texture. Love it. Now, the lime for the garnish because that’s what we’re going to finish this beautiful dish with. So, take your big, beautiful lettuce hearts off with the core. Open them out and just start thinking one, two, on average three wraps each. The kids go crazy for this. It’s a really nice sharing plate, especially ahead of a a big night. They absolutely devour these in seconds. Off. I love the big outside leaves. And look, here’s how we’re going to start building them. And now the build. That beef is so crispy. Honestly, first off, want to go in the bottom of these cups with a quick pickle of the daon. Okay, that’s going to give you a little bit of crunch at the bottom. And then layer those up. Next, we go in with a little touch of my sauce. Peanut sauce there. That’s a really nice welcome surprise at the bottom of these lettuce cups. It’s sort of spicy coconut. Touch of heat in there with the flakes. And then from there, build up with your beef. Now it’s crispy and it’s so tasty. Fill up these cups. Be generous with them, right? It’s a really delicious lettuce and it’s got a lot of structure, but more importantly, it holds a lot of beef. And then think about the layers. Pack that beef in to those cups. And look, oh my goodness me. Beautiful. Looks like I’ve got room for one more there. Yes, one in the middle. Going to waste that touch of sauce. And now for the finishing touches. I’ve got my pickled onions. They’re just going to sit on top beautifully. Honestly, this is with beef, with turkey the same way. Incredible. Pork, delicious. Even lamb. I have to say ground beef is my favorite and I think you can see why. And then just for a little bit of extra color, I got some nice little bits of carrot the girls love. And that goes on top. And then finally, take your fresh lime, literally. And just make sure you touch each one that fresh lime juice. And there we go. A rapid delicious quick chili ground beef lettuce cups. Take that, Richard Blae. Thank you so much for watching Next Level Kitchen. Don’t forget to subscribe for more amazing videos and catch up Next Level Chef on Hulu. Thank you.