Thai Beef Larb

Serves: 4 Time: 0:20 Skill:
Recipe by @bunnyeatsdesign
  • 500g Greenlea beef mince
  • 1 tbs cooking oil
  • 1 tbs lemongrass paste
  • 2 cloves garlic, minced
  • 1 tsp sugar
  • 1-2 red chilli, thinly sliced
  • 3 tbs lime juice
  • 3 tbs fish sauce
  • 1/2 a red onion, thinly sliced
  • 2 spring onions, thinly sliced
  • A big handful of roughly chopped or torn herbs (mint, coriander, Thai basil)
  • To serve: cucumber slices, lettuce leaves, jasmine rice, extra herbs and lime.
  1. Heat a large frying pan or wok over medium high heat. Once hot, add oil. Add lemongrass paste, garlic, sugar, and chilli. Stir fry for 2 minutes until fragrant. Add beef mince, breaking up lumps until all pieces are consistently broken down. Cook, stirring frequently for 5 minutes on medium high heat until fully cooked and no pink remains.
  2. Stir in lime juice and fish sauce and cook for 2 minutes.
  3. Remove from heat and stir in red onion, spring onion and chopped herbs.
  4. Transfer to a platter and serve with cucumber slices, lettuce leaves, jasmine rice and extra herbs and lime wedges on the side.
100% Grass fed New Zealand Meat