Beef laab (larb)
- Published: 5 Jun 17
- Updated: 6 Mar 25
Low-carb dinner recipes shouldn’t leave you feeling hungry. These spicy beef laab (or larb) lettuce cups, made with fresh ginger and chilli, are healthy but filling, and they taste great too.
-
Serves 4
-
Hands-on time 30 min
Advertisement
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
Advertisement
Sticky screen? No thanks! Tap to prevent your screen from going off while cooking.
Method
- In a mini processor, whizz the shallots, fish sauce, lime juice, fresh coriander leaves, fresh ginger and olive oil to a rough paste.
- 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.
- 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.
Recipe continues after advertising
Advertisement
- Recipe from April 2017 Issue
Nutrition
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
Buy ingredients online
Rate & review
Rate
Reviews
Subscribe to our magazine
Food stories, skills and tested recipes, straight to your door... Enjoy 5 issues for just £5 with our special introductory offer.
Subscribe
Unleash your inner chef
Looking for inspiration? Receive the latest recipes with our newsletter