Ginger Lemongrass Beef Larb Salad
with Lemon-Soy Dressing & Crushed Peanuts
- Gluten
- Soy
- Sesame
- Wheat
- Gluten/Gluten
- Peanuts
- Gluten
- Milk
- Sesame
- Soy
- May contain traces of allergens
- Wheat
- Almond
- Brazil nut
- Traces of Cashew
- Hazelnut
- Macadamia
- Pecan
- Pine Nut
- Pistachio
- Walnut
We're in our light and bright era so only a salad will do! You'll be applauding this one once it gets plated up. Beef mince gets a sweet soy and ginger lemongrass paste added into the mix and when tossed in a cos lettuce salad, you'll have major flavour in every bite. This recipe is under 650kcal per serving and under 40g carbohydrates per serving.
Ingredients
1 head
baby cos lettuce
1
capsicum
1
cucumber
Ā½
lemon
1
carrot
1 packet
sweet chilli sauce
1 packet
beef mince
1 sachet
sweet soy seasoning
(Contains: Gluten, Sesame, Soy, Wheat;)
1 packet
Ginger Lemongrass Paste
1 packet
crushed peanuts
(Contains: Peanuts; May be present: Gluten, Milk, Sesame, Soy, Wheat, Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Pecan, Pine Nut, Pistachio, Walnut.)
Not included in your delivery
olive oil
Ā½ tbs
low sodium soy sauce* (for the glaze)
(Contains: Gluten, Soy;)
1 tsp
low sodium soy sauce
(Contains: Gluten/Gluten, Soy;)
Utensils
Cooking Steps
ā¢ Roughly shred baby cos lettuce. ā¢ Roughly chop capsicum. ā¢ Thinly slice cucumber into half-moons. ā¢ Slice lemon into wedges. ā¢ Using a vegetable peeler, peel carrot into ribbons. ā¢ In a small bowl, combine sweet chilli sauce, the low sodium soy sauce (for the glaze), a good squeeze of lemon juice and a splash of water.
ā¢ In a large frying pan, heat a drizzle of olive oil over high heat. Cook capsicum, tossing, until slightly softened, 2-3 minutes. ā¢ Add beef mince and cook, breaking up with a spoon, until just browned, 3-4 minutes. ā¢ Reduce heat to medium, then add sweet soy seasoning and ginger lemongrass paste and cook until fragrant, 1 minute. ā¢ Remove pan from heat, then stir in sweet chilli mixture until well combined. Season to taste.
ā¢ In a large bowl, combine the low sodium soy sauce (for the dressing) and a squeeze of lemon juice. ā¢ To the bowl, add cos lettuce, cucumber and carrot, tossing to coat. Season to taste.
ā¢ Divide salad between bowls. ā¢ Top with ginger lemongrass beef larb. ā¢ Sprinkle over crushed peanuts and serve with any remaining lemon wedges. Enjoy!
Customer reviews
Review summary
Updated on Feb 2026- Flavour:Ā Many enjoyed the fresh, tasty flavours reminiscent of Southeast Asia, though some found it a bit sweet or salty.
- Ease of prep:Ā Customers appreciated how quick and easy this dish was to prepare, making it great for a light dinner or lunch.
- Suggestions:Ā Several recommended adding coriander or fresh chilli for extra flavour, and some suggested using leaner mince.
- Portions:Ā Some found it light, adding vermicelli or rice to make it more filling. Others noted an imbalance between salad and meat.
- Texture:Ā A few mentioned the beef mince was fatty, which affected the overall mouthfeel when mixed with the cold salad.
