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Spicy Minced Beef Salad (Larb)

Method
- Heat the vegetable oil in a large frying pan or wok over medium heat.
- Add the minced shallots, garlic, and red chilies to the frying pan. Stir-fry for about 2 minutes until fragrant.
- Add the ground beef to the frying pan and cook, breaking it up with a spoon, until browned and cooked through.
- In a small bowl, whisk together the fish sauce and lime juice.
- Once the beef is cooked, pour the fish sauce and lime juice mixture over the beef in the frying pan. Stir well to combine.
- Remove the frying pan from heat and let the mixture cool slightly.
- Stir in the chopped coriander and mint leaves.
- Sprinkle the toasted rice powder over the beef mixture and toss well.
- Taste and adjust the seasoning if needed by adding more fish sauce or lime juice.
- Serve the spicy minced beef larb warm or at room temperature.
- To serve, place spoonfuls of the larb onto lettuce leaves and wrap them up.
Enjoy!
Note: To make toasted rice powder, toast uncooked jasmine or sticky rice in a dry frying pan over medium heat until it turns golden brown. Let it cool, then grind it into a fine powder using a spice grinder or mortar and pestle.
Larb is a popular Thai salad known for its vibrant flavours and spicy kick. This recipe provides a delicious combination of minced beef, fresh herbs, and tangy dressing. Adjust the level of spiciness by adding more or fewer chilies according to your preference.
Preparation Time: 15 mins
Cooking Time: 30 mins
Ingredients:
450g minced beef
50g chopped shallots
2 cloves garlic, minced
2 red chilies, finely chopped
15g chopped fresh coriander
15g chopped fresh mint leaves
2 tablespoons fish sauce
2 tablespoons lime juice
1 tablespoon toasted rice powder
1 tablespoon vegetable oil
Lettuce leaves, for serving