Lemongrass Beef Larb Style Salad
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Lemongrass Beef Larb Style Salad

Lemongrass Beef Larb Style Salad

with Green Beans and Jasmine Rice

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

Calorie Smart

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


serving amount

100 grams

Jasmine Rice

80 grams

Green Beans

1 unit(s)


1 unit(s)

Baby Gem Lettuce

1 unit(s)

Echalion Shallot

240 grams

British Beef Mince

15 grams

Ginger, Garlic & Lemongrass Puree

15 milliliter(s)

Rice Vinegar

50 grams

Ketjap Manis

(Contains Soya)

15 grams

Sambal Paste

Not included in your delivery

200 milliliter(s)

Water for the Rice

½ tsp

Sugar for the Dressing

1 tbsp

Olive Oil for the Dressing


Nutritional information

Energy (kcal)623 kcal
Energy (kJ)2609 kJ
Fat25.8 g
of which saturates9.4 g
Carbohydrate66.7 g
of which sugars22.5 g
Protein32.9 g
Salt2.52 g
Always refer to the product label for the most accurate ingredient and allergen information.


Medium Saucepan
heat resisting bowl


Cook the Rice

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

Meanwhile, trim the green beans, then cut into thirds.

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

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

Fry the Beef and Beans

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

Once hot, add the beef mince, green beans and shallot. Cook until softened and browned, 6-8  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.

Stir in the ginger, garlic & lemongrass puree. Cook for 30 secs.

Dress the Salad

Meanwhile, in a medium bowl, combine the rice vinegar, sugar and olive oil for the dressing (see pantry for both amounts). Season with salt and pepper.

Add the carrot ribbons and toss to coat in the dressing. Set aside.

Bring on the Flavours

Once the beef is cooked, remove from the heat.

Stir through the ketjap manis, sambal and 1 tbsp of water per person.

Just before serving, add the baby gem to the carrot ribbon bowl and toss to combine.


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

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