Lemongrass Lapp-Style Salad
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Lemongrass Lapp-Style Salad

Lemongrass Lapp-Style Salad

with Beef, Rice and Greens

This herby dish, inspired by Laotian cuisine, is full of ground beef and delicious flavours that work beautifully together. Get a mix of everything into each bite for the full taste experience!

BBQ Contest

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

Preparation Time25 minutes
Cooking Time8 minutes


serving amount

250 g

Ground Beef

¾ cup

Jasmine Rice

56 g

Spring Mix

1 unit(s)

Mini Cucumber

1 unit(s)


½ unit(s)


4 tbsp

Soy Sauce Mirin Blend

(Contains Soy May contain Egg, Fish, Milk, Mustard, Sesame, Sulphites, Wheat, Crustaceans)

2 tbsp

Ginger-Garlic Puree

(May contain Soy, Sulphites, Milk)

7 g


28 g

Crispy Shallots

(Contains Wheat)

Not included in your delivery

2 tbsp


1.25 tsp


0.13 tsp


0.63 tsp



Nutrition Values

Calories780 kcal
Fat35 g
Saturated Fat12 g
Carbohydrate85 g
Sugar9 g
Dietary Fiber2 g
Protein31 g
Cholesterol75 mg
Sodium1600 mg
Trans Fat0.5 g
Potassium550 mg
Calcium50 mg
Iron5 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Medium Pot
Measuring Spoons
Measuring Cups
Small Bowl
Large Non-Stick Pan
Medium Bowl


Make rice
  • Add 1 cup (2 cups) water and 1/8 tsp (1/4 tsp) salt to a medium pot. Cover and bring to a boil over high heat.
  • Meanwhile, using a strainer, rinse rice until water runs clear.
    Add rice to the boiling water, then reduce heat to medium-low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min. (NOTE: Reduce heat to low if water is boiling over.)
  • Remove from heat. Set aside, still covered.
  • Meanwhile, zest and juice half the lime (whole for 4 ppl), and cut any remaining into wedges.
  • Halve cucumber lengthwise, then cut into 1/2-inch half-moons.
  • Roughly chop cilantro.
  • Trim the bottom of half the lemongrass (use all for 4 ppl), then remove outer layer. Using a rolling pin or heavy pot, carefully smash lemongrass to split open, then finely chop.
Make laap sauce
  • Combine lime zest, soy sauce mirin blend, ginger-garlic puree 1/4 cup (1/2 cup) water and 1 tsp (2 tsp) sugar in a small bowl. Set aside.
Cook beef
  • Heat a large non-stick pan over medium-high heat.
  • When hot, add 1 tbsp (2 tbsp) oil, then lemongrass and beef. Cook, breaking up beef into bite-sized pieces, until no pink remains, 4-5 min.**
  • Add laap sauce. Reduce heat to medium. Season with salt and pepper. Cook, stirring often until sauce reduces slightly, 1-2 min.
Mix salad
  • Add 1/2 tbsp (1 tbsp) lime juice, 1 tbsp (2 tbsp) oil and 1/4 tsp (1/2 tsp) sugar to a medium bowl. Season with salt and pepper, then whisk to combine.
  • Add spring mix and cucumbers, then toss to combine.
Finish and serve
  • Fluff rice with a fork, then stir in half the cilantro. 
  • Divide rice between plates. Top rice with salad, then spoon beef laap mixture over top.
  • Sprinkle with half the crispy shallots (use all for 4 ppl) and remaining cilantro.
  • Squeeze a lime wedge over top, if desired.
Modularity step (under step 3)

If you've opted to get beef, cook it in the same way the recipe instructs you to cook the Beyond Meat®.