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Lemongrass and chilli larb with mint salad
Lemongrass and chilli larb with mint salad
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Prep Time:
20 minutes
Cook Time:
10 minutes
Total Time:
30 minutes
Delicious Asian-inspired family meal with bold flavors of chili, lemongrass, fish sauce, mint, and sugar.
Ingredients:
  • 27.30 gm peanut oil
  • 800g lean beef mince
  • 1 long red chilli, finely chopped
  • 1 lemongrass stalk (white part only), finely chopped
  • 48.80 gm fish sauce
  • 42.00 gm lime juice
  • 32.00 gm brown sugar
  • 40.00 ml fresh coriander leaves, roughly chopped
  • 125.00 ml fresh mint leaves
  • 1/2 small red onion, cut into thin wedges
  • 250.00 ml bean sprouts, trimmed
  • Steamed jasmine rice, to serve
Instructions:
  • Preheat a wok over high heat. Add 1 tablespoon of oil and swirl to coat the pan. Cook half of the mince, stirring constantly, until browned (about 5 minutes). Transfer the cooked mince to a bowl, letting any excess fat drain. Repeat the process with the remaining mince.
  • Pour the rest of the oil into the wok. Stir-fry the chili, lemongrass, and garlic for 30 seconds. Put the minced meat back into the wok along with the fish sauce, lime juice, and sugar. Stir-fry for 3 minutes. Toss in the coriander and cook for an additional minute. Take the wok off the heat.
  • In a bowl, mix together mint, onion, and bean sprouts. Divide rice into bowls. Spoon the mince mixture on top. Garnish with mint salad. Serve with lime.

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