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.

Recipe «Lemongrass and chilli larb with mint salad» presented in category Recipes / Fish, to prepare this dish you will need no more 10 minutes. To make this dish at home by prescription from the author Gomer would need: 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.

Ingredients:

• 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 

Instructions

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.