Chilli beef larb with mango salad
14
Points®
Total time: 25 min • Prep: 15 min • Cook: 10 min • Serves: 4 • Difficulty: Easy
Don’t limit lettuce leaves to toss salads – they also add artistic flair to this authentic Asian meal
Ingredients
Regular beef mince, raw
500 g
Fresh ginger
2 tsp, finely grated
Garlic
2 clove(s), crushed
Sambal oelek
1 tbs
Oyster sauce
⅓ cup(s)
Lime juice
¼ cup(s)
Dry rice noodles
200 g, (vermicelli)
Fresh coriander
⅓ cup(s), coarsely chopped
Green shallot(s)
4 individual, thinly sliced
Butter lettuce
50 g, (8 leaves)
Lebanese cucumber
2 medium, cut into matchsticks
Mango
1 medium, cut into matchsticks
Oil spray
1 x 3 second spray(s)
Instructions
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.
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