Healthy living

Thai beef larb

Bursting with fresh herbs, this tasty Thai dish is great for a quick weeknight dinner or entertaining friends

Preparation time: 10 minutes

Cooking time: 10 minutes

Serves: 4


  • olive or canola oil spray
  • 500 g lean beef mince
  • 2 cloves garlic, crushed
  • 1 long red chilli, seeded, thinly sliced (optional)
  • 150 g green beans, trimmed, sliced into 1 cm pieces
  • 2 cups finely shredded cabbage or wombok
  • finely grated rind of 1 lime and 2 tablespoons lime juice
  • 3 tablespoons sweet chilli sauce
  • 2 teaspoons fish sauce
  • 4 spring onions, end trimmed, thinly sliced diagonally (include green tops)
  • 1/2 cup chopped coriander
  • 1/2 cup mint leaves, roughly torn
  • whole iceberg lettuce, separated into leaves
  • 250 g cooked rice noodles, to serve
  • lime cheeks, optional


1. Spray a large non-stick wok or frypan with oil and place on medium to high heat. Add mince and brown for 5 minutes, stirring to break up lumps. Add garlic, chilli and beans; stir-fry for 3 minutes. Add cabbage, lime rind and juice, and sauces; mix through and cook for 2 minutes until cabbage softens. 

2. Remove wok from heat, add spring onions, coriander and mint and toss to combine. 

3. To serve, place lettuce leaves, mince mixture, cooked noodles and lime cheeks onto separate serving plates. Pile cooked mince and noodles into a lettuce leaf and coat with a squeeze of lime juice. Roll up into a parcel to eat.


  • Substitute cabbage for bean shoots.
  • Replace beef with lean chicken, turkey or pork mince.
  • Use larb mixture (without noodles and lettuce) as a filling for rice paper rolls and serve with sweet chilli sauce.

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