Name: You’ll want to cook this simple 20-minute beef larb on repeat
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4-6
Ingredients: 1 Tbsp sesame seeds; 2 Tbsp coconut oil or good-quality animal fat; 600g beef mince; 1/3 cup lime juice; 2 Tbsp fish sauce, plus extra, to serve (if needed); 1/2 or 1 bird’s eye chilli, finely sliced (depending on how spicy you like it); 4 red Asian shallots, finely diced; 4 green shallots, green part only, finely sliced, plus extra, to serve; 1 handful of mint leaves; 1 handful of coriander leaves; 1 small handful of Thai basil leaves

This Thai beef larb is packed with zingy lime, fresh herbs and just enough chilli heat to keep things interesting — and it’s ready in 20 minutes. Pile it over steamed jasmine rice, tuck it into warm flatbreads, or spoon it straight into a bowl and dig in.

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Ingredients

1 Tbsp sesame seeds

2 Tbsp coconut oil or good-quality animal fat

600g beef mince

1/3 cup lime juice

2 Tbsp fish sauce, plus extra, to serve (if needed)

1/2 or 1 bird’s eye chilli, finely sliced (depending on how spicy you like it)

4 red Asian shallots, finely diced

4 green shallots, green part only, finely sliced, plus extra, to serve

1 handful of mint leaves

1 handful of coriander leaves

1 small handful of Thai basil leaves

Method

Place a wok or large frying pan over medium–high heat. Add sesame seeds and cook, tossing constantly, for 1–2 minutes until golden and toasted. Remove from pan and set aside to cool.

Wipe pan clean, place over medium–high heat with coconut oil or animal fat. Add mince and cook, stirring with a wooden spoon to break up the chunks, for 6 minutes or until browned and crumbly. Stir in lime juice, fish sauce, chilli, red Asian shallot and green shallot. Remove from heat and leave to cool for about 1 minute.

Toss half of the mint, coriander, Thai basil and toasted sesame seeds through beef mince mixture. Taste and add a little more fish sauce if needed. Sprinkle over remaining sesame seeds for a nice crunchy texture, then scatter with remaining herbs. Serve.

Beef larb — *(Credit: PPhotography William Meppem)* *(Credit: Photography William Meppem)*

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