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Lemongrass beef larb

Name: Lemongrass beef larb
Cook time: 20 min
Yield: 2

with satay dressed cucumber and bean sprouts

Ready in around 20 mins

RECIPE FACT:

We get some of our daily fluid from vegetables and fruit, cucumber is a vegetable that’s high in water, so you’re not only getting nourishment, you’re getting hydration!

Nutritional Info:

Energy: 2105kj (503Kcal)
Protein: 34g
Carbohydrate: 55g
Fat: 13g
Contains: Peanuts, Soy, Glutem & Fish

Serving Amount:

Serves 2 people

Cooking Instructions:

1. To prepare the satay cucumber salad:

Cut the ends off the cucumber and cut into ½ cm slices on the diagonal. Cut the radishes in half and finely slice into half rounds. Place in a salad bowl with the mung beans. Just before serving, add the satay dressing and toss gently to combine. Remove the mint leaves from their stalks, roughly chop and set aside.
2. To cook the rice:

Spray a non-stick frying pan with oil and place on a medium heat. Open the bag of steamed brown rice breaking up any clumps by squeezing gently on the bag until broken up into pieces. Add the rice to the pan and cook, stirring for 2-3 mins until heated through. Remove from the pan, cover and keep warm.
3. To cook the beef mince:

Thinly slice the spring onions on the diagonal. Wipe out the pan, respray with oil and place on a medium-high heat. Once hot add the beef mince to the pan, breaking up the clumps with a wooden spoon and cook, stirring occasionally for 4-5 mins. Add the lemongrass paste and spring onion and cook for 1-2 mins.
To serve:

Spoon rice into serving bowls, top with lemongrass beef larb and serve satay cucumber and bean sprouts on the side. Sprinkle over crispy shallots and chopped mint. Mix together to eat.