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.

  • 10 mins cooking
  • Serves 4
  • Print
Photography by Brett Stevens. Styling by Julz Beresford.


Beef larb
  • 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
  • 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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