Beef 'Larb' Salad Wraps

Beef 'Larb' Salad Wraps

with Green Rice and Toasted Peanuts

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Larb' is a traditional Thai and Laotian ground meat salad. This version is quick to make and fun to eat. Assembling your own wrap encourages individuality, while still be able to enjoy all the classic flavours!

Allergens:Sesame/SésameSeafood/Fruit de MerFish/PoissonPeanut/Cacahuète

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking difficultyEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

250 g

Ground Beef

¾ cup

Jasmine Rice

1 tbsp

Thai Seasoning


10 g


10 g


2 tbsp

Fish Sauce

(ContainsSeafood/Fruit de Mer, Fish/Poisson)

132 g

Mini Cucumber

50 g


200 g

Baby Gem Lettuce

1 unit


1 unit

Red Chili Pepper

28 g

Peanuts, chopped


Not included in your delivery

4 tsp




Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)0 kJ
Calories710 kcal
Fat27 g
Saturated Fat8 g
Carbohydrate86 g
Sugar8 g
Dietary Fiber3 g
Protein34 g
Cholesterol66 mg
Sodium1370 mg
Utensilsarrow down iconarrow down icon
Medium Pot
Measuring Cups
Small Bowl
Measuring Spoons
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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In Step 4, use this heat guide to determine what spice level you prefer: 1/8 tsp mild, 1/4 tsp medium, 1/2 tsp spicy and 1 tsp extra-spicy!

Wash and dry all produce.* In a covered medium pot, bring 1 1/3 cups salted water (double for 4 ppl) to a boil. Cut the cucumbers into 1/4-inch half moons. Peel and finely chop the shallot(s). Zest and juice the lime(s). Roughly chop the cilantro and mint leaves. Thinly slice the chili, removing the seeds for less heat.


Add the rice to the medium pot with the boiling water. Reduce the heat to medium-low. Cook (still covered) until the rice is tender and the water has been absorbed, 12-14 min. Meanwhile, in a small bowl, whisk together the fish sauce, 2 tbsp lime juice (double for 4 ppl), 4 tsp sugar (double for 4 ppl) and 2 tbsp water (double for 4 ppl). Set aside.


Heat a large non-stick pan over medium-high heat. Add the peanuts to the dry pan. Toast, stirring often, until golden-brown, 3-4 min. (TIP: Keep your eye on them so they don't burn!) Transfer to a plate and set aside.


Add a drizzle of oil to the same pan. Add beef, shallot, Thai seasoning and half the chili. (NOTE: Reference heat guide). Cook, breaking up beef into smaller pieces, until no pink remains, 5-7 min. (TIP: Cook to a min. internal temp. of 71°C/160°F.**) Remove pan from heat and carefully, discard excess fat. Return to heat, then add half the sauce to the pan. Cook, stirring often, until beef is darker in colour, 1 min.


Fluff the rice with a fork. Stir in the cilantro and lime zest. Separate the baby gem lettuce into individual lettuce leaves. In the small bowl with the remaining sauce, stir in the cucumbers.


Divide the lettuce, rice, beef, mint, cucumbers, peanuts and remaining chili on a platter. Individually build your own 'larb' salad wrap, then drizzle over any excess sauce from the cucumbers onto each wrap.