Chilli beef larb with mango salad
2 tsp, finely grated
2 clove(s), crushed
dry rice noodles
200 g, (vermicelli)
⅓ cup(s), coarsely chopped
4 individual, thinly sliced
50 g, (8 leaves)
2 medium, cut into matchsticks
1 medium, cut into matchsticks
1 x 3 second spray(s)
- Place mince, ginger, garlic, sambal oelek and oyster sauce in a medium bowl. Mix well to combine.
- 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.
- 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.
- Add noodles, coriander and shallots to mince mixture and toss larb to combine. Divide larb among lettuce leaves and serve with cucumber and mango.