Leading nutritionist Catherine Saxelby has created a number of recipes that help improve mental alertness, so whether your children are cramming for end-of-year exams or you need an energy boost yourself, these beef lettuce cups make the ideal family dinner.

Serves: 4

Preparation time: 15 minutes

Cooking time: 8 minutes


500g lean beef mince

2 tsp oil

Extra 2 tsp oil

1 medium carrot, finely diced

2 cloves crushed garlic

4 cm piece ginger, peeled and grated

425 g can baby corn, drained and cut into thin rounds

2 tbsp oyster sauce

150 ml beef stock or water

2 tsp cornflour

150 g bean sprouts, tails removed

A handful of coriander, roughly chopped

Chilled iceberg lettuce leaves to serve


Place mince in a bowl and mix in the oil. Heat the wok, ensure it is hot. Crumble in half of the beef mince.

Stir-fry until the beef mince is well browned. Remove the first batch, reheat the wok and cook the remaining beef mince. Remove.

Reheat the wok adding the extra oil. Heat the oil and add the carrot, garlic and ginger. Stir-fry for one minute. Add the corn and stir-fry for 30 seconds.

Return the beef mince to the wok, toss for one minute. Push the beef mince mixture out to the side. Pour in the combined oyster sauce, stock and cornflour. Stir as it comes to the boil.

Stir to mix the sauce with the beef mince mixture. Add the bean sprouts and coriander, toss to combine.

Spoon the beef mince into a serving bowl. Serve with chilled lettuce leaves.

What’s your favourite beef recipe?