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. HIGH OF PROTEIN - Protein contributes to the maintenance of muscle mass
The quantities provided above are averages only.
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.
Ingredients
100 grams
Basmati Rice
80 grams
Green Beans
1 unit(s)
Carrot
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
Utensils
Instructions
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).
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.
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.
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.
Once the beef is cooked, remove from the heat.
Stir in the ketjap manis, sambal and 1 tbsp of water per person.
Just before serving, add the baby gem to the bowl of carrot ribbons and toss to coat in the dressing.
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.
Enjoy!
