Serving Idea: Beef Satay Lettuce Cups

"This recipe is perfect for hot summer days when you want a refreshing meal that will fill you up without weighing you down. With only the briefest amount of cooking required, you can leave it up to SOME Foods' Malaysian Peanut Sauce to provide all the flavour you need."
Dr Glenda Bishop - guest recipe developer.

Photo of low FODMAP Beef Satay Lettuce Cups 

Serves 4


1 x250g jar (or half 500g) of SOME Foods Malaysian Peanut Sauce
1 cup of medium grain brown rice (or white rice if pushed for time)
1 tbsp extra virgin olive oil
400g extra lean beef mince
200g bean sprouts, washed
180g red capsicum, thinly sliced
100g cucumber, chopped finely
2 baby cos lettuces, washed, leaves separated carefully
Fresh coriander leaves, washed (optional) 


Cook the rice according to the instructions on the packet. When cooked, drain into a colander and rinse with cold water to cool it down.

Put 2 tbsp of SOME Foods Malaysian Peanut Sauce in a small bowl and set aside.

Heat the oil in a wok (or large frying pan) over medium heat. Add the beef mince and cook thoroughly. Add the bean sprouts and capsicum and cook for a few minutes until softened slightly. Remove from heat and stir through the remaining SOME Foods Malaysian Peanut Sauce. Allow to cool a little.

To assemble, choose lettuce leaves that make a nice cup and arrange 4 leaves on each plate. Add a heaped tablespoon of rice to each lettuce cup, then spoon over the beef mixture. Top each lettuce cup with cucumber, coriander leaves (if using) and the reserved peanut sauce.

Serve immediately.


Based on the recommended portion sizes of individual ingredients in the Monash University Low FODMAP Diet app at the time of publication, this recipe should be low FODMAP provided that the recommended serving size for this recipe is not exceeded.

This recipe would also work well with chicken mince instead of beef. Or to make it meat-free using Quorn mince or small cubes of firm tofu.

To make this recipe even faster to prepare, use pre-cooked brown rice or leftover rice from the day before.

This recipe was created by Dr Glenda Bishop from A Less Irritable Life. Glenda is a Registered Nutritionist and specialist in the low FODMAP diet. She provides personalised nutrition and lifestyle solutions that help people with Irritable Bowel Syndrome to live a less irritable life.

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