Beef Larb
with Lemongrass Rice
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
2 packet
Asian Greens
1
Red Onion
Beef Mince
Lemongrass
1 packet
Green Beans
4
Garlic
2 packet
Fish Sauce & Rice Vinegar Mix
(Contains: Fish;)
2 packet
Makrut Lime Leaves
1 packet
Ginger Paste
1 packet
Basmati Rice
(May be present: Gluten, Soy, Wheat.)
1
Lime
1
Carrot
Cooking Steps
Bruise the lemongrass stick. Scrunch up the kaffir lime leaves. In a medium saucepan, add the water (for the rice) and bring to the boil. Add the basmati rice, kaffir lime leaves and the lemongrass and 1/2 tsp salt and stir, cover with a lid and reduce the heat to low. Cook for 10 minutes, then remove the pan from the heat and keep covered for another 10 minutes, or until the rice is tender and the water is absorbed. TIP: The rice will finish cooking in its own steam so don't peek!
Finely chop the garlic (or use a garlic press). Finely grate the ginger. Trim the green beans, then slice into 1cm pieces. Cut the carrot into 0.5cm half moons. Roughly chop the Asian greens.
Red onion??
Cook the veggies. Transfer to a medium bowl.
Cook the beef. Add the ginger, the garlic, when browned add the dish sauce and rice vinegar mix and brown sugar. Add soy sauce. Add the veggies back in.
Cut lime wedges.
Serve mince with rice
