Beef & Cashew Lettuce Cups

4 15 Min (5Mins Preparation / 10 Mins Cooking Time)
Beef and Cashew Lettuce Cups


1 tablespoon vegetable oil

600g rump steak, fat trimmed, thinly sliced

800g stir-fry vegetables (see tip)

175g pkt Celebrate Health Chinese Stir-Fry Recipe Base

8 ice-berg lettuce cups

1/3 cup (50g) roasted unsalted cashew nuts, coarsely chopped (see tip)


  1. Heat half of the oil over high heat. Stir-fry beef in 2 batches for 1-2 minutes or until browned. Transfer to a plate.
  2. Reheat wok over high heat and add the remaining oil. Stir-fry vegetables for 3-4 minutes or until almost tender. Return beef to the wok with Celebrate Health Chinese Stir-Fry Recipe Base and stir-fry for 1-2 minutes or until hot.
  3. Serve stir-fry in lettuce cups sprinkled with the cashews.


You can use a fresh or frozen stir-fry vegetable mix for this recipe. To toast cashews, lightly spray clean wok with oil and heat over high heat. Stir-fry for 1-2 minutes or until golden.



Per serve: 30.3g protein | 17.3g fat (4.1g saturated fat) | 12.6g carb | 6.6g dietary fibre | 1404kJ (336 Cals) | 593mg sodium

Nutrition claim: lean beef is a valuable source of iron and protein. Each serve of this recipe also contains three serves of vegetables.