Lemongrass and chilli larb with mint salad

Lemongrass and chilli larb with mint salad

(3) Rate it

  • 0:20 Prep
  • 0:10 Cook
  • 6 Servings
  • Capable cooks

A fantastic family-favourite meal with all the favourite flavours of Asian cuisine – chilli, lemongrass, fish sauce, mint and sugar.

Featured in
Easy dinner recipes, Nutrition information


  • 1 1/2 tablespoons peanut oil
  • 800g lean beef mince
  • 1 long red chilli, finely chopped
  • 1 lemongrass stalk (white part only), finely chopped
  • 3 garlic cloves, crushed
  • 2 tablespoons fish sauce
  • 2 tablespoons lime juice
  • 2 tablespoons brown sugar
  • 2 tablespoons fresh coriander leaves, roughly chopped
  • 1/2 cup fresh mint leaves
  • 1/2 small red onion, cut into thin wedges
  • 1 cup bean sprouts, trimmed
  • Steamed jasmine rice, to serve
  • Lime wedges, to serve


  • Wok


  • Step 1
    Heat a wok over high heat. Add 1 tablespoon oil. Swirl to coat. Add 1/2 the mince. Stir-fry for 5 minutes or until browned. Transfer to a bowl, draining excess fat. Repeat with remaining mince.
  • Step 2
    Add remaining oil to wok. Stir-fry chilli, lemongrass and garlic for 30 seconds. Return mince to wok with fish sauce, lime juice and sugar. Stir-fry for 3 minutes. Add coriander. Cook for 1 minute. Remove from heat.
  • Step 3
    Combine mint, onion and bean sprouts in a bowl. Divide rice between bowls. Spoon over mince mixture. Top with mint salad. Serve with lime.


  • 2278 kj


  • 16g

    Fat Total

  • 5.8g

    Saturated Fat

  • 2.9g


  • 36.4g


  • 74mg


  • 726mg


  • 59.4g

    Carbs (total)

All nutrition values are per serve
  • Author: Claire Brookman
  • Image credit: Andrew Young
  • Publication: Super Food Ideas

Source: taste.com.au


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