Lemongrass Lapp-Style Salad

Name: Lemongrass Lapp-Style Salad with Beef, Rice and Greens
Total time: 25 min
Yield: 2
Cuisine: Thai
Ingredients: 250 g Ground Beef; ¾ cup Jasmine Rice; 56 g Spring Mix; 1 unit(s) Mini Cucumber; 1 unit(s) Lime; ½ unit(s) Lemongrass; 4 tbsp Soy Sauce Mirin Blend; 2 tbsp Ginger-Garlic Puree; 7 g Cilantro; 28 g Crispy Shallots; 2 tbsp Oil*; 1.25 tsp Sugar*; 0.13 tsp Pepper*; 0.63 tsp Salt*

with Beef, Rice and Greens

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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!

Tags:

BBQ Contest

•Quick

Allergens:

Soja

•Hvede

The quantities provided above are averages only.

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

DifficultyMedium

Ingredients

serving amount

250 g

Ground Beef

¾ cup

Jasmine Rice

56 g

Spring Mix

1 unit(s)

Mini Cucumber

1 unit(s)

Lime

½ unit(s)

Lemongrass

4 tbsp

Soy Sauce Mirin Blend

2 tbsp

Ginger-Garlic Puree

7 g

Cilantro

28 g

Crispy Shallots

Not included in your delivery

2 tbsp

Oil*

1.25 tsp

Sugar*

0.13 tsp

Pepper*

0.63 tsp

Salt*

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.

Utensils

•Strainer

•Medium Pot

•Measuring Spoons

•Measuring Cups

•Zester

•Small Bowl

•Large Non-Stick Pan

•Whisk

•Medium Bowl

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.