Beef larb
  • Serves icon Serves 4
  • Time icon Hands-on time 30 min

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.

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
Calories
344kcals
Fat
23.2g (9g saturated)
Protein
25.8g
Carbohydrates
7.4g (6.2g sugars)
Fibre
1.3g
Salt
2.4g

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

Method

  1. In a mini processor, whizz the shallots, fish sauce, lime juice, fresh coriander leaves, fresh ginger and olive oil to a rough paste. 
  2. 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. 
  3. 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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