Thai Beef Larb
  • Olive or canola oil spray
  • 500g lean beef mince
  • 2 cloves garlic, crushed
  • 1 long red chilli, seeded, thinly sliced (optional)
  • 150g green beans, trimmed, sliced into 1cm pieces
  • 2 cups finely shredded cabbage or wombok
  • finely grated rind of 1 lime and 2 tablespoons lime juice
  • 3 tablespoons sweet chilli sauce
  • 2 teaspoons fish sauce
  • 4 spring onions, ends trimmed, thinly sliced diagonally (include green tops)
  • ½ cup chopped coriander
  • ½ cup mint leaves, roughly torn
  • whole iceberg lettuce, separated into leaves
  • 250g cooked rice noodles, to serve
  • lime cheeks, optional
  1. Spray a large non-stick wok or frypan with oil and place on medium to high heat.
  2. Add mince and brown for 5 minutes, stirring to break up lumps.
  3. Add garlic, chilli and beans; stir-fry for 3 minutes.
  4. Add cabbage, lime rind and juice, and sauces; mix through and cook for 2 minutes until cabbage softens.
  5. Remove wok from heat, add spring onions, coriander and mint and toss to combine.
  6. To serve, place lettuce leaves, mince mixture, cooked noodles and lime cheeks onto separate serving plates. Pile cooked mince and noodles into a lettuce leaf and coat with a squeeze of lime juice. Roll up into a parcel to eat.

Alternatives

  • Replace cabbage with bean shoots.
  • Replace beef with lean chicken, turkey or pork mince.
  • Use larb mixture (without noodles and lettuce) as a filling for rice paper rolls and serve with sweet chilli sauce.
  • Replace fresh beans with frozen ones.

Storage Suggestions

  • Serve immediately.

Equipment List

  • Large non-stick wok or frypan
  • stirring spoon
  • serving plates

Acknowledgements

Recipe from LiveLighter® campaign © State of Western Australia 2013 reproduced with permission.