Laos Beef Salad
Over a year ago
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Ingredients
- 200g lean beef mince
- ¼ teaspoon salt
- 1 teaspoon fish sauce
- ½ teaspoon beef stock powder
- ½ teaspoon Natvia stevia blend
- ½-1 teaspoon Chili flakes
- 1 clove of garlic, chopped
- 2 spring onions, green part only, finely sliced
- 1 stalk of lemon grass, white section only, thinly sliced
- 1 tablespoon grated ginger
- 1 tablespoon grated ginger
- 1 tablespoon lime juice
- 1 teaspoon corn flour
- 6 green beans, thinly sliced
- 1 cup bean sprouts, washed
- ¼ cup chopped mint leaves
- ¼ cup chopped fresh coriander leaves and stem
- ¼ cup basil (preferably Thai)
- ¼ cup Vietnamese mint
- 4-6 iceberg lettuce leaves
- 8-10 Slices of cucumber
- extra fresh herbs
Accompaniment
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Description
Recipe by Weigh It Up
Method
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1
Heat a wok or fry pan over high heat, spray with oil and saute mince with salt, fish sauce, beef stock powder, Natvia, chilli flakes and garlic for a few minutes until just cooked (Don’t overcook, in fact, the dish is often eaten with the meat almost raw). Remove from heat and toss through remaining ingredients.
To serve, divide lettuce between two plates, spoon mince into lettuce cups, top with cucumber and herbs, then roll up and eat with your fingers.
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