Mexican Beef Lettuce Cups

Serves 4 - 6


500 g beef sirloin

salt and freshly ground black pepper, to taste

10 ml (2 t) ground cumin

10 ml (2 t) ground coriander

15 ml (1 T) olive oil



250 ml (1 cup) sour cream

3 ml (½ t) garlic, crushed

2 red chillies, thinly sliced (seeds removed for a milder version)

30 ml (2 T) lime or lemon  juice

15 ml (1 T) Huletts Castor Sugar

salt and freshly ground black pepper


To serve

8-10 baby gem lettuce leaves, washed and trimmed

1 avocado, peeled and sliced

1 red onion, finely sliced

 coriander leaves, to garnish 

  1. Allow the beef to rest at room temperature for ± 20 minutes.
  2. Mix together the salt, pepper, cumin, coriander and oil; rub into the beef.
  3. Heat a griddle pan and fry the beef for 2-3 minutes (for medium rare) on each side without turning, set aside to rest for 5 minutes and slice thinly.
  4. For the dressing: Whisk all the ingredients together, until smooth and season to taste.
  5. To serve: Place a dollop of dressing into each lettuce cup, top with the beef slices, avocado and red onion. Garnish with coriander.