Thai Beef Cups

You will want to add these Thai Beef Cups to the top of your list of things to make!  Only 2 Weight Watchers points!

Last Saturday after WW and Orange Theory, I stopped by Meijer grocery store to pick up some Certified Angus Beef ® brand beef.  I had a taste for beef lettuce cups for some reason.  I was REALLY hungry by the time I ate lunch – it was nearly 12:30 and that was after a hard hour long workout at OT.

I found these veggie noodles – how cute are they?!

And yes, I’ve found the veggie discount bin at Meijer – I know – it’s a gift! 😀  You can go to their website and find where they sell them near you.  It’s a company based out of Austin.

For $3, I’ll pay for someone to make me butternut squash noodles.

This dish could also be called “use up all the veggies in your fridge before it goes bad” lettuce cups.

I started out by browning up 1/2 a pound of Certified Angus Beef ® brand 90/10 beef.  I always rinse my ground beef under hot water after it cooks to rinse off as much fat as possible.

I have no affiliation with this company, other than that I love all their sauces.  They are all about 10 calories a tablespoon, super flavorful, a bit spicy and perfect to marinate meat or add to ground beef, like I did here.

I find Marion’s Kitchen products at my local Walmart in the Asian aisle and also at The Dollar Tree, which is a score because then they are only $1 a bottle.

I had mushrooms and a red pepper that needed to be used up.  I picked up a $1 bag of bean sprouts and chopped up the butternut squash noodles and then added 3 ounces of the ground beef back in.  I added 2 tablespoons of the Marion’s Kitchen Thai Pepper & Garlic sauce, then divided the filling between three bibb lettuce cups.

I added some chopped cilantro, 2 points worth of peanuts, so all three cups came in at only 5 smart points.  I don’t count 20 calories of sauce as a point.  I am a WW rebel that way. 😀

These were so good!  Filling, but super light and delicious.  This hit the spot after a busy morning.  And the best part too is that these came together in less than 10 minutes – perfect for a weeknight dinner.  Maybe pair with some rice or air fry a veggie egg roll to round out the meal?

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Thai Beef Cups

Yield: 1 serving

Prep Time: 5 minutes

Cook Time: 10 minutes

Total Time: 15 minutes

These Thai Beef cups are a delicious, quick weeknight dinner.

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Ingredients

• 5 ounces lean ground beef
• 1 cup mixed vegetables (I used mushrooms, butternut squash, red peppers and bean sprouts)
• 2 tablespoons Marion's Kitchen Thai Pepper and Garlic Sauce (or your favorite stir fry sauce)
• 1 tablespoon peanuts, chopped
• 2 tablespoons cilantro, chopped
• 3 bibb lettuce cups
• sriracha

Instructions

1. In a non-stick pan, brown the beef for five minutes. Set aside.
2. Add vegetables to the same pan, cook for about five minutes or until the veggies are fork tender.
3. Add beef back into the pan, stir in the Thai pepper garlic sauce and cook for another minute.
4. Divide that mixture between three lettuce cups, topping with peanuts, cilantro and sriracha.

Notes

This recipe card was added in October 2025. At that time, this dish is 2 Weight Watchers points. Click here for the WW tracker to track to your app. (this can only be done on your phone). If you count calories or macros: 391 calories, 15 fat, 13 carbs, 4 fiber and 45 grams protein.

Did you make this recipe?

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Chia pudding has been on repeat all week.  I love how creamy and delicious it is.  Yesterday I had 1/2 cup chia pudding (3), blueberries, banana, Greek yogurt and a drizzle of the Chocolate Safe + Fair granola.  It’s the perfect amount of sweetness for this otherwise not overly sweet breakfast.  

Best news though is that Safe + Fair has given me a discount code for 25% off for the month of April + free shipping!  Their prices are so reasonable and you won’t find a lower calorie granola out there for the 1/3 cup serving size.  Yes, it’s 5 smart points for 1/3 cup, but only 130 calories.  

That granola is gluten free, peanut and tree nut free and vegan!

Work was so busy – Jenn had lunch meetings and well, I have just too much to do right now.  There is a light at the end of the tunnel, just have to ride it out for now.  

Luckily there was a lunch meeting that had leftover food and well leftover free food is the best food!  Taco salad with fresh fruit.

I had to let our fans of the Biz & Jenn show know that we would not be on the air yesterday – so sad!

I worked late and didn’t get home until around 8.  I had a chicken breast I needed to use up, so pulled out my Simple Living Products air fryer to get dinner going.

Guys, this is so easy to make.  I cut up my chicken in bite sized pieces. 

In one bowl I whisked one egg, about 2 tablespoons almond milk, a splash of Frank’s hot sauce and Dak’s butt kicking buffalo seasoning.  

In a second bowl I mixed 1/3 cup self-rising flour with more of the butt kicking buffalo seasoning, salt and pepper.  I dipped the chicken in the egg mixture, back to the flour mixture and repeat – you need a double dip to get a nice crust. 

I brushed with grape seed oil and baked in the air fryer for 15 minutes. 

I decided not to dip them in the buffalo sauce to keep the crispiness of the chicken.  I do need to get an oil mister though – that will help with the browning, but these were delicious after a long day of work.

If you are looking for more beef recipes, check out my Beef Stew recipe!

Happy Thursday friends!  Make it a great day, Love, Biz