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Lamb and black bean stir-fry in lettuce cups

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Filled with tasty lamb and black bean stir-fry, these lettuce cups make for a deliciously fresh and savoury meal. Give this dish a go this week, it won't dissapoint.

  • Serves4
  • Cook time20 minutes
  • Prep time20 minutes
Lamb and black bean stir-fry in lettuce cups


  • 1 tbs rice bran oil
  • 1 red onion, finely chopped
  • 2 garlic cloves, crushed
  • 500g Coles Australian Lamb Mince
  • 425g can old el paso black beans, drained, rinsed
  • 150g sugar snap peas, trimmed
  • 1 bunch baby choy sum, coarsely shredded
  • 1 bunch baby pak choy, coarsely shredded
  • ½ cup (125ml) ayam black bean sauce
  • 2 spring onions, thinly sliced diagonally
  • 1 butter lettuce or baby cos lettuce, leaves separated, washed, dried
  • 1 long red chilli, seeded, thinly sliced

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    Heat the oil in a wok or large frying pan over high heat. Add the onion and garlic and stir-fry for 5 mins or until softened. Add the lamb and cook, stirring with a wooden spoon to break up any lumps, for 5 mins or until lamb changes colour. Add beans and stir-fry for 2 mins or until heated through.
  2. Step 2

    Add the sugar snap peas, choy sum and pak choy and stir-fry for 3 mins or until just tender. Add the black bean sauce and stir-fry for 2 mins or until heated through. Remove pan from the heat and add half the spring onion. Toss to combine.
  3. Step 3

    Divide the lamb mixture among the lettuce leaves. Sprinkle with the chilli and remaining spring onion.