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Lemongrass Beef Larb Style Salad
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Lemongrass Beef Larb Style Salad

Lemongrass Beef Larb Style Salad

with Jasmine Rice and Sambal

This delicious Lemongrass Beef Larb Style Salad has been expertly designed by our chefs as a lighter option to help with a balanced lifestyle.

Tags:
Under 650 calories
WeightWatchers
Spicy
Allergens:
Soya

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time25 minutes
Cooking time20 minutes
DifficultyEasy

Ingredients

serving amount

100

Jasmine Rice

1

Carrot

1

Lime

1

Baby Gem Lettuce

1

Echalion Shallot

240

Beef Mince

15

Ginger, Garlic & Lemongrass Puree

50

Ketjap Manis

(Contains Soya)

15

Sambal Paste

Not included in your delivery

200

Water for the Rice

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Nutritional information

Energy (kJ)2432 kJ
Energy (kcal)581 kcal
Fat21.7 g
of which saturates8.8 g
Carbohydrate68.2 g
of which sugars21 g
Protein32.3 g
Salt2.44 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Medium Saucepan
Lid
Zester
Peeler
Pan
Large Bowl

Instructions

Cook the Rice
1

Pour the water for the rice (see pantry for amount) into a medium saucepan with a tight-fitting lid.

Stir in the rice and 1/4 tsp salt and bring to the boil. Once boiling, turn the heat down to medium and cover with the lid.

Leave to cook for 10 mins, then remove the pan from the heat (still covered) and leave to the side for another 10 mins (the rice will continue to cook in its own steam).

Get Prepped
2

Trim and peel the carrot. Use the peeler to peel long ribbons down the length of the carrot, stopping at the core.

Zest and and halve the lime.

Trim the baby gem, halve lengthways, then thinly slice widthways. Halve, peel and thinly slice the shallot.

Fry the Beef
3

Heat a drizzle of oil in a medium frying pan on medium-high heat.

Once hot, add the beef mince and shallot. Cook until softened and browned, 5-6 mins. Use a spoon to break up the mince as it cooks, then drain and discard any excess fat. IMPORTANT: Wash your hands and equipment after handling raw mince. It's cooked when no longer pink in the middle.

Add the ginger, garlic & lemongrass puree to the pan. Cook for 30 secs.

Make your Salad
4

Add a drizzle of olive oil and the juice from half the lime into a large bowl. Season with salt, pepper and a pinch of sugar (if you have any).

Mix together, then add the carrot ribbons to the dressing.

Just before serving, add the baby gem to the bowl and toss together.

Finish Up
5

Once the beef is cooked, remove from the heat.

Add the lime zest, ketjap manis and 1 tbsp of water per person, then stir to combine.

Serve
6

Fluff up the rice with a fork and share between your bowls.

Top with the beef larb on one side and the salad on the other.

Cut any remaining lime into wedges and serve alongside. Finish with a drizzle of sambal.

Enjoy!