Recipes>Beef Recipes
Beef Larb and Black Rice Salad
by Myles Hopper, Giles Humphries from Mindful Chef: Healthy You, Happy Planet
Easy
Serves 2
Light and fresh, this beef larb and black rice salad recipe from Mindful Chef is a take on the classic Thai dish, perfect for a light summer dinner.
Discover more delicious Beef recipes
From comforting pies to Sunday roasts
From the book
Mindful Chef: Healthy You, Happy Planet
Myles Hopper, Giles Humphries
Buy From
Introduction
Our take on a classic Thai dish, beat the summer heat with this finger-licking recipe. Sweet lettuce leaves serve as wraps here, the perfect vehicle to cool this spicy, aromatic stir-fried beef salad.
Tags
Ingredients
| 100g | black rice |
|---|---|
| 3 | radishes, trimmed |
| 1 | cucumber, halved lengthways and thinly sliced into half moons |
| 60g | cashew nuts, roughly chopped |
| 1 tbsp | olive or rapeseed oil |
| 300g | minced beef |
| 4 | garlic cloves, finely chopped or crushed |
| 2cm | chunk of ginger, finely grated or chopped |
| 1 | red chilli, finely chopped (remove the seeds for less heat |
| 1 tbsp | clear honey |
| 3 tbsp | tamari |
| handful of | coriander, finely chopped |
| 2 | limes, grated zest and juvie of 1, the other cut into wedges to serve |
| handful of | mint, leaves picked and roughly chopped, plus a few whole for garnishing |
| 1 | Little Gem lettuce, leaves separated |
| sea salt and black pepper |
Method
Bring a large saucepan of salted water to the boil. Add the rice and boil for 30–35 minutes, until cooked, then drain and rinse under cold water to cool.
Put the radishes, cucumber and cashew nuts into a mixing bowl and mix well.
Heat a large frying pan with 1 tablespoon oil on a high heat. Add the minced beef and season with salt and pepper. Cook for 8–10 minutes until browned, using a spoon to break it up.
Once the meat is browned all over, add the garlic, ginger and half the chilli. Cook for 1 minute on a medium heat, then add the honey and tamari. Cook for 1 more minute, until the liquid coats the meat, then stir in half the coriander and add the lime juice to taste (you’re aiming for a balance of sweet and sour). Transfer to a serving bowl, and garnish with the remaining coriander.
Finally, add the lime zest, chopped mint and remaining red chilli to the rice and stir through. Lightly season with salt and transfer to a serving bowl.
Fill the lettuce leaves with the beef mince, crunchy cucumber, radish and cashew nuts. Serve with the black rice and lime wedges.
Reviews
Have you tried this recipe? Let us know how it went by leaving a comment below.
Cancel reply
Your review
Name *
Our team will respond to any queries as soon as we can - this may take longer over weekends. You do not need to resubmit your comment.
Please note: Moderation is enabled and may delay your comment being posted. There is no need to resubmit your comment. By posting a comment you are agreeing to the website Terms of Use .
Be the first to leave a review
Ingredients
Method
More Beef Recipes
View all
Mary Berry’s Fillet Tails of Beef with Bearnaise Sauce and Rocket Salad
by Mary Berry from Mary 90: My Very Best Recipes
Mary Berry’s Braised Beef with Cauliflower and Potato Mash
by Mary Berry from Mary 90: My Very Best Recipes
More Thai Recipes
View all
Slow Cooker Thai Basil Beef
by Nathan Anthony from Bored of Lunch: The Healthy Slow Cooker Book
Thai Beef Panang with Coconut, Chilli and Peanuts
by Rukmini Iyer from The Roasting Tin Around The World
More Summer Recipes
View all
Mary Berry’s Burrata Caprese Sharing Platter
by Mary Berry from Mary 90: My Very Best Recipes
Mary Berry’s New York Cheesecake with Strawberries
by Mary Berry from Mary 90: My Very Best Recipes
Get our latest recipes, features, book news and ebook deals straight to your inbox every week
