Thai Ginger Beef & Veggie Larb
with Garlic Rice & Lemon Wedges- Molluscs
Whisk away your tastebuds to the beautiful land of Thailand with this larb recipe! Juicy beef mince and sautéed veggies get a hit of ginger and oyster sauce, before being piled on top of fluffy garlic rice for an unbeatably simple but elegant meal that’s wonderfully addictive, light and tasty.
Ingredients
1 packet
Jasmine rice
1
Celery
250 g
Beef Mince
1
Lemon
1
Spring Onion
1 packet
Ginger Paste
1
Carrot
2
Garlic
1
Asian Greens
1 packet
Oyster Sauce
(Contains: Molluscs; )
Nutrition Values
Utensils
Cooking Steps
• Finely chop garlic.
• In a medium saucepan, melt the butter and a dash of olive oil over medium heat. Cook half the garlic until fragrant, 1-2 minutes.
• Add the water (for the rice) and a generous pinch of salt and bring to the boil.
• Add jasmine rice, stir, cover with a lid and reduce the heat to low.
• Cook for 12 minutes, then remove from heat and keep covered until the rice is tender and water is absorbed, 10-15 minutes.
TIP: The rice will finish cooking in its own steam so don't peek!
• While the rice is cooking, finely chop carrot.
• Roughly chop Asian greens.
• Thinly slice celery and spring onion.
• Slice lemon into wedges.
• Heat a large frying pan or wok over medium-high heat with a drizzle of olive oil. Cook carrot and celery, tossing, until softened, 4-5 minutes.
• Add Asian greens and cook, tossing, until wilted, 1 minute. Transfer to a bowl.
• Return the frying pan to high heat with a drizzle of olive oil. Cook beef mince, breaking up mince with a spoon, until just browned, 4-5 minutes.
• Add ginger paste and remaining garlic and cook, tossing, until fragrant, 1 minute.
• Add oyster sauce, the brown sugar and water (for the sauce) and stir to combine.
• Return cooked veggies to the pan with the beef and toss to combine.
• Add a squeeze of lemon juice, then stir through spring onion.
• Divide garlic rice between bowls.
• Top with Thai ginger beef and veggie larb.
• Serve with any remaining lemon wedges. Enjoy!
