Photography by Brett Stevens. Styling by Julz Beresford.
This budget-friendly beef larb is a flavour packed dinner the whole family will love. Serve with lettuce leaves. The chilli can be omitted, if preferred.
Ingredients
Method
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.
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.
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.
Serve immediately alongside a platter of cos lettuce leaves. Serve with steamed jasmine rice and lime wedges, if desired.
Beef mince tips
When buying beef mince a myriad of choices are available in butchers and supermarkets be it from the type of beef such as highly marbled or whether it’s from beef that is grass or grain fed to the fat content of the mince. The leaner the mince is obviously better for health and wellbeing but a down-side of using super lean mince is that fat (and oil) hold and emphasise flavours and help break up the solid protein in the meat. This is especially noticeable during browning and stirring of mince when making a meat sauce. The lack of fat is why the mince “clumps”. This can be avoided by adding a little olive oil and squashing the clumps of meat with a fork.
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