Thai Beef Larb Lettuce Cups

Lunch · Easy · 20 min (10 prep + 10 cook) · Makes 1 serving (~70 g protein). Use the planner's servings stepper to batch-cook.
High-proteinLow-carbGluten-freeDairy-free
Thai Beef Larb Lettuce Cups — high-protein lunch recipe

Thai Beef Larb Lettuce Cups delivers 70 g of protein for just 8 g net carbs — minimal fuss, maximum protein. A filling, macro-balanced lunch that won't spike your blood sugar.

70 gProtein
8 gNet carbs
30 gFat
3 gFiber
582Calories

Ingredients

  • 270 g Lean ground beef (90%)
  • 100 g Little gem lettuce
  • 1 tbsp Lime, fish sauce & chili
  • 40 g Mint, coriander & shallot
  • 10 g Toasted sesame or rice-free seeds

Equipment

  • non-stick skillet

Method

  1. Brown the beef over high heat until well caramelised.
  2. Off the heat, toss with lime, fish sauce, chili and the herbs.
  3. Spoon into lettuce cups and finish with seeds.

Storage & make-ahead

Fridge: keeps 3–4 days in an airtight container — reheat gently. Most portions freeze well for up to 2 months; thaw overnight.

Tip

Bright, herby and punchy. Swap beef for ground chicken or turkey if you like.

Full nutrition (estimated, per serving): 582 kcal · 70 g protein · 8 g net carbs · 30 g fat (13.5 g sat) · 3 g fiber · 1 g sugar · 200 mg sodium. Allergens: Fish. Macros are realistic estimates from standard food-composition values; brands and portions vary.

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