Name: Beef larb
Cook time: 10 min
Total time: 10 min
Yield: 4
Ingredients: 1/4 cup (50g) uncooked jasmine rice; 1 tablespoon peanut or vegetable oil; 500 gram beef mince; 3 clove garlic, chopped finely; 1/2 bunch coriander, thoroughly washed, roots and stems chopped; 1/4 cup (60ml) fish sauce; 1/4 cup (60ml) lime juice; 1/4 cup (55g) brown sugar; 6 green onions (green shallots), white and pale green parts only, sliced finely; 1/4 cup mint leaves, coarsely chopped; 1 long green chilli, seeded, finely chopped (optional); 2 baby cos lettuce, washed, leaves separated

Beef larb

Take yourself on a trip to Thailand with aromantic mint, chilli, coriander and lime. This powerful beef dish is best served with a fresh, crispy lettuce leaf.

Photography by Brett Stevens. Styling by Julz Beresford.

Ingredients

1/4 cup (50g) uncooked jasmine rice

1 tablespoon peanut or vegetable oil

500 gram beef mince

3 clove garlic, chopped finely

1/2 bunch coriander, thoroughly washed, roots and stems chopped

1/4 cup (60ml) fish sauce

1/4 cup (60ml) lime juice

1/4 cup (55g) brown sugar

6 green onions (green shallots), white and pale green parts only, sliced finely

1/4 cup mint leaves, coarsely chopped

1 long green chilli, seeded, finely chopped (optional)

2 baby cos lettuce, washed, leaves separated

Method

1.Heat a large non-stick frying pan over medium heat. Toast rice in pan, tossing, 2-3 minutes, or until golden brown. Place in a food processor (or use a mortar and pestle) and pulse until coarsely ground.

2.Heat oil in the pan and brown mince, 3-4 minutes. Add garlic and coriander roots and stems. Cook, stirring, a further 2-3 minutes. Add fish sauce, lime juice and brown sugar.

3.Remove pan from the heat and stir through green onions and half the coriander leaves, mint leaves and chilli (if using). Sprinkle with toasted rice and remaining coriander.

4.Serve immediately alongside a platter of cos lettuce leaves. Serve with steamed jasmine rice and lime wedges, if desired.

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Ingredients

Method

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