Lemongrass Laap-Style Salad
with Beef, Rice and Greens
Ingredients: Ground beef • Jasmine rice • Soy sauce-mirin blend (salted mirin (glucose, fermented rice extract, water, salt), water, soy sauce (soybean, maltodextrin, salt), salt, natural flavour (autolyzed yeast), citric acid, potassium sorbate, sodium benzoate) (soy) • Cucumber • Limes • Spring mix (lolla rosa multi-leaf lettuce, red flash red oak lettuce, red leaf multi-leaf lettuce, green oak lettuce, bally hoo tango lettuce) • Ginger garlic puree (garlic, water, ginger, soybean oil, spices, citric acid, xanthan gum, potassium sorbate) • Crispy shallots (onion, palm oil, wheat flour, salt) (wheat) • Lemongrass • Cilantro.
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
¾ cup
Jasmine Rice
56 g
Spring Mix
1 unit(s)
Mini Cucumber
½ unit(s)
Lime
½ unit(s)
Lemongrass
4 tbsp
Soy Sauce Mirin Blend
(Contains: Soy May contain traces of: Crustaceans, Sesame, Fish, Wheat, Milk, Gluten, Sulphites, Egg, Mustard)
2 tbsp
Ginger-Garlic Puree
(May contain traces of: Milk, Sulphites, Soy)
7 g
Cilantro
14 g
Crispy Shallots
(Contains: Wheat May contain traces of: Gluten)
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
- Before starting, wash and dry all produce.
- To a medium pot, add 1 cup (2 cups) water and 1/8 tsp (1/4 tsp) salt. 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 for 12-14 min, until rice is tender and liquid is absorbed. (NOTE: Reduce heat to low if water is boiling over.) - Remove from heat. Set aside, still covered.
- Meanwhile, zest and juice half the lime. Cut any remaining lime 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 servings), then remove outer layer. Using a rolling pin or heavy pot, carefully smash lemongrass to split open, then finely chop.
- To a small bowl, combine lime zest, soy sauce mirin blend, ginger-garlic puree, 1/4 cup (1/2 cup) water and 1 tsp (2 tsp) sugar. Set aside.
- Heat a large non-stick pan over medium-high.
- When hot, add 1/2 tbsp (1 tbsp) oil, then lemongrass and beef. Cook for 4- 6 min, breaking up beef and stirring often until beef is cooked through.**
- Add laap sauce. Reduce heat to medium. Season with salt and pepper. Cook for 1-2 min, stirring often until sauce reduces slightly.
- To a medium bowl, add 1/2 tbsp (1 tbsp) lime juice, 1 tbsp (2 tbsp) oil and 1/4 tsp (1/2 tsp) sugar. 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 bowls. Top rice with salad, then spoon beef laap mixture over top.
- Sprinkle with half the crispy shallots (use all for 4 servings) and remaining cilantro.
- Squeeze a lime wedge over top, if you like.
If you've opted to get beef, heat a large non-stick pan over medium-high. When hot, add 1/2 tbsp (1 tbsp) oil, then lemongrass and beef. Cook for 4-6 min, breaking up beef and stirring often until beef is cooked through.** Continue with the rest of the recipe as written.
