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Photo of Chilli beef larb with mango salad by WW

Chilli beef larb with mango salad

Total Time
25 min
15 min
10 min
Don’t limit lettuce leaves to toss salads – they also add artistic flair to this authentic Asian meal


Regular beef mince, raw

500 g

Fresh ginger

2 tsp, finely grated


2 clove(s), crushed

Sambal oelek

1 tbs

Oyster sauce


Lime juice

¼ cup(s)

Dry rice noodles

200 g, (vermicelli)

Fresh coriander

cup(s), coarsely chopped

Green shallot(s)

4 individual, thinly sliced

Butter lettuce

50 g, (8 leaves)

Lebanese cucumber

2 medium, cut into matchsticks


1 medium, cut into matchsticks

Oil spray

1 x 3 second spray(s)


  1. Place mince, ginger, garlic, sambal oelek and oyster sauce in a medium bowl. Mix well to combine.
  2. Lightly spray a large non-stick frying pan with oil and heat over high heat. Add mince mixture and cook, breaking up any lumps, for 8–10 minutes or until browned. Stir in juice.
  3. Meanwhile, place noodles in a heatproof bowl and cover with boiling water. Set aside for 2–3 minutes or until softened. Drain. Using scissors, cut noodles into 5cm lengths.
  4. Add noodles, coriander and shallots to mince mixture and toss larb to combine. Divide larb among lettuce leaves and serve with cucumber and mango.


Green (unripe) mangoes are popular in South-East Asian salads. They have a green skin and firm yellow flesh that adds a refreshing, slightly sour flavour.Popular in Indonesian and Malaysian cooking, sambal oelek is a spicy paste made with red chillies, salt, vinegar and sometimes other spices. It is available in the Asian section of most supermarkets or from Asian grocery stores.