Thai Larb Style Beef Salad

Name: Thai Larb Style Beef Salad with Cucumber, Peanuts and Jasmine Rice
Total time: 40 min
Yield: 2
Cuisine: Thai
Ingredients: 150 Jasmine Rice; ½ Cucumber; ½ Ginger; 1 Garlic Clove**; 1 Mint; ½ Lime; 25 Salted Peanuts; 240 British Beef Mince; 1 Thai Style Spice Blend; 25 Ketjap Manis; 25 Soy Sauce; 300 Water for the Rice; 1 Sugar

with Cucumber, Peanuts and Jasmine Rice

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This Thai Larb Style Beef Salad is bursting full of flavours and makes the perfect dinner night option from HelloFresh. Cook up a fresh start!

Tags:

Extra spicy

Allergens:

Jordnødder

•Sesamzaad

•Soja

•Gluten

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.

Total40 minutes

Active 30 minutes

DifficultyMedium

Ingredients

serving amount

150

Jasmine Rice

Cucumber

(May contain traces of: Sellerie)

Ginger

Garlic Clove**

Mint

Lime

Salted Peanuts

(Contains: Jordnødder May contain traces of: Schalenfrüchte)

240

British Beef Mince

Thai Style Spice Blend

(Contains: Sesamzaad)

Ketjap Manis

(Contains: Soja)

Soy Sauce

(Contains: Gluten, Soja)

Not included in your delivery

300

Water for the Rice

Sugar

Nutritional information

Energy (kcal)682 kcal

Energy (kJ)2854 kJ

Fat25.5 g

of which saturates9.4 g

Carbohydrate76.9 g

of which sugars11.4 g

Protein37.4 g

Salt3.5 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Medium Saucepan

•Lid

•Zester

•Garlic Press

•Grater

•Grill Pan

•Bowl

Instructions

Pour the cold water for the rice (see ingredients 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 or until ready to serve (the rice will continue to cook in its own steam).

Meanwhile, trim the cucumber (see ingredients for amount), then quarter lengthways. Chop widthways into small pieces. Peel and grate the ginger.
Peel and grate the garlic (or use a garlic press).
Pick the mint leaves from their stalks (discard the stalks). Zest and halve the lime.
Crush the peanuts in the unopened sachet using a rolling pin.

Heat a large frying pan on high heat (no oil).
Once hot, add the pork mince and fry until browned, 4-5 mins. Use a spoon to break it up as it cooks, then drain and discard any excess fat. IMPORTANT: Wash your hands and equipment after handling raw mince.
Stir in the Thai style spice blend (add less if you'd prefer things milder), ginger and garlic. Cook for 1-2 mins.
Add the ketjap manis and a splash of water, then stir and simmer until glazed, 1 min. Once cooked, cover with a lid to keep warm. IMPORTANT: The mince is cooked when no longer pink in the middle.

Meanwhile, mix the soy sauce, sugar and lime juice together in a large bowl. Set aside.

Pop the cucumber and mint leaves into the dressing bowl. Toss to coat.

Reheat the mince if needed.
Fluff up your rice with a fork, then stir through the lime zest and share between your bowls.
Top with the beef mince and sprinkle the peanuts over the top. Serve with the cucumber salad alongside. TIP: Load your fork with a bit of everything for the best experience! Enjoy!

Step 3 MOD: If you’ve chosen to get beef mince instead of pork, cook the recipe in the same way.