Name: Thai beef larb
Cook time: 10 min
Total time: 10 min
Yield: 1
Cuisine: asian
Ingredients: 500g beef mince; 18.20 gm peanut oil; 1 lemon grass stalk, finely chopped; 9.20 gm peanut oil, extra; 2 garlic cloves, crushed; 90.75 gm sweet chilli sauce; 24.40 gm fish sauce; 21.00 gm lime juice; 1 red onion, thinly sliced; 125.00 ml coriander leaves; 125.00 ml mint leaves; 250.00 ml bean sprouts; 8 iceberg lettuce leaves; Sliced red chilli, to serve

Thai beef larb

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Prep Time:

Cook Time:
10 minutes

Total Time:
10 minutes

Lettuce wraps filled with flavorful Thai-spiced mince create a delicious and easy weeknight meal.

Ingredients:

500g beef mince
18.20 gm peanut oil
1 lemon grass stalk, finely chopped
9.20 gm peanut oil, extra
2 garlic cloves, crushed
90.75 gm sweet chilli sauce
24.40 gm fish sauce
21.00 gm lime juice
1 red onion, thinly sliced
125.00 ml coriander leaves
125.00 ml mint leaves
250.00 ml bean sprouts
8 iceberg lettuce leaves
Sliced red chilli, to serve

Instructions:

In a hot wok, swirl 1 tablespoon of peanut oil, then add the beef mince, cooking until browned. Transfer to a bowl, leaving excess fat behind. Add 2 teaspoons of peanut oil to the wok, then quickly stir-fry lemongrass and garlic for 30 seconds. Return the mince to the wok along with sweet chili sauce, fish sauce, and lime juice, stir-frying for 2 minutes. Toss in red onion, coriander leaves, mint leaves, and bean sprouts to combine.
Fill 8 crunchy iceberg lettuce leaves generously. Top with a sprinkling of sliced red chili before serving.

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