Beef larb
- Published: 5 Jun 17
- Updated: 18 Mar 24
Low-carb dinner recipes shouldn’t leave you feeling hungry. These spicy beef larb lettuce cups, made with fresh ginger and chilli, are healthy but filling, and they taste great too.
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Serves 4
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Hands-on time 30 min
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Ingredients
- 2 shallots
- 2 tbsp fish sauce
- juice of 1 lime
- a large handful of fresh coriander leaves
- a 3cm piece of fresh ginger
- 1 tbsp olive oil, plus extra for cooking
- 1 tsp ground coriander
- 1 chopped green chilli
- 1 finely chopped shallot
- 2 crushed garlic cloves
- 500g minced beef
- a bunch of spring onions
- a handful of chopped fresh coriander
- 2 tbsp sweet chilli sauce
To serve
- fresh ginger
- little gem lettuce leaves
- extra chopped coriander
- the remaining sliced spring onions
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Method
- In a mini processor, whizz the shallots, fish sauce, lime juice, fresh coriander leaves, fresh ginger and olive oil to a rough paste.
- In a large frying pan, heat a glug of olive oil, then add the ground coriander, chopped green chilli, chopped shallot and crushed garlic cloves and fry for 3-4 minutes. Add the minced beef and fry for 8-10 minutes, then stir in the paste. Stir-fry for 2-3 minutes until the beef is cooked. Slice the bunch of spring onions, then stir three quarters into the beef with a handful of chopped fresh coriander and the sweet chilli sauce.
- To serve, grate over a little more fresh ginger, then spoon into little gem lettuce leaves. Garnish with extra chopped coriander and the remaining sliced spring onions. Serve with steamed jasmine rice if you want a more substantial meal.
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- Recipe from April 2017 Issue
Nutrition
Nutrition: per serving
- Calories
- 344kcals
- Fat
- 23.2g (9g saturated)
- Protein
- 25.8g
- Carbohydrates
- 7.4g (6.2g sugars)
- Fibre
- 1.3g
- Salt
- 2.4g
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