1. Throw some vegetable oil into a medium heat pan, add the beef mince and cook until brown.
Meanwhile, chuck the cashews in another pan and cook for a few minutes until brown.
Finely dice the ginger and add to the cooked mince. After a couple of minutes, pour in the sweet soy and deglaze. Deglazing simply means add sauces or liquid to your pan to steam off any bits of flavour that are stuck. As we are only using five ingredients, it’s essential to pick up as much flavour as possible.
Continue to toss the ginger and mince in the remaining sweet soy until most of the liquid has evaporated. Throw the toasted cashews into the pan to collect the flavour, mix them in, put to the side.
Lastly, wash and separate baby cos leaves so that you have 8 cups, fill with the sweet soy beef and finish with a squeeze of lime!