Quick & Easy

Beef larb

Take yourself on a trip to Thailand with aromatic 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.




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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