Lemongrass and chilli larb with mint salad

Cooking Fish Lemongrass and chilli larb with mint salad

A fantastic family-favourite meal with all the favourite flavours of Asian cuisine - chilli, lemongrass, fish sauce, mint and sugar.

Lables: Egg free Gluten free Lactose free Milk free Sesame free Wheat free
  1. Heat a wok over high heat. Add 1 tablespoon oil. Swirl to coat. Add 1/2 the mince. Stir-fry for 5 minutes or until browned. Transfer to a bowl, draining excess fat. Repeat with remaining mince.
  2. Add remaining oil to wok. Stir-fry chilli, lemongrass and garlic for 30 seconds. Return mince to wok with fish sauce, lime juice and sugar. Stir-fry for 3 minutes. Add coriander. Cook for 1 minute. Remove from heat.
  3. Combine mint, onion and bean sprouts in a bowl. Divide rice between bowls. Spoon over mince mixture. Top with mint salad. Serve with lime.

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1 1/2 tbsp peanut oil
800g lean beef mince
1 long red chilli, finely chopped
1 lemongrass stalk , finely chopped
3 garlic cloves, crushed
2 tbsp fish sauce
2 tbsp lime juice
2 tbsp brown sugar
2 tbsp fresh coriander leaves, roughly chopped
1/2 cup fresh mint leaves
1/2 small red onion, cut into thin wedges
1 cup bean sprouts, trimmed
Steamed jasmine rice, to serve
Lime wedges, to serve

Adv

Autors
Preparation time
20
Cooking time
10
Difficulty
Medium
Serves
6 people
Method
Baking
Category
Fish
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