Lemongrass Beef Larb Style Salad
with Jasmine Rice and Sambal
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
Jasmine Rice
1 unit(s)
Carrot
1 unit(s)
Lime
1 unit(s)
Baby Gem Lettuce
1 unit(s)
Echalion Shallot
240 grams
British Beef Mince
15 grams
Ginger, Garlic & Lemongrass Puree
50 grams
Ketjap Manis
(Contains Soya)
15 grams
Sambal Paste
Not included in your delivery
200 milliliter(s)
Water for the Rice
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 0.25 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).
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.
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.
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.
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.
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!
