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!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
250 g
Ground Beef
Ā¾ cup
Jasmine Rice
56 g
Spring Mix
1 unit(s)
Mini Cucumber
1 unit(s)
Lime
Ā½ unit(s)
Lemongrass
4 tbsp
Soy Sauce Mirin Blend
(Contains: Soy May contain traces of: Egg, Fish, Milk, Mustard, Sesame, Sulphites, Wheat, Crustaceans)
2 tbsp
Ginger-Garlic Puree
(May contain traces of: Milk, Sulphites, Soy)
7 g
Cilantro
28 g
Crispy Shallots
(Contains: Wheat)
Not included in your delivery
2 tbsp
Oil*
1.25 tsp
Sugar*
0.13 tsp
Pepper*
0.63 tsp
Salt*
Nutrition Values
Utensils
Cooking Steps
- 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.
- 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.
- 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.
- 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.
- 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.
If you've opted to get beef, cook it in the same way the recipe instructs you to cook the Beyond MeatĀ®.
