Julie Goodwin's beef larb
Take yourself on a trip to Thailand with aromatic mint, chilli, coriander & lime. Serve this beef larb in a crisp lettuce leaf.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.womensweeklyfood.com.au.
Cooking tools:
- Food processor
- Mortar and pestle
- Nonstick skillet
- Stove
- Wooden spoon
- Fork
- Chef's knife
- Cutting board
- Pot
- Serving platter
Ingredients
- 1/4 cup (50g) uncooked jasmine rice
- 1 tablespoon peanut or vegetable oil
- 500 grams beef mince
- 3 cloves 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
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