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Thai minced beef salad (Laab)

An innovative way to make mince more exciting. Serve in little gem lettuces as a unique starter or top of a plate of fresh salad for a light, yet flavour-packed evening meal.

Prep: 10 mins
Cook: 10 mins
Serves: 2
    • 2 tbsp. vegetable oil, for frying
    • 2 garlic cloves, peeled and chopped
    • 2 bird's eye chillies, de-seeded and finely sliced
    • 175g beef, minced
    • 1 red onion, roughly sliced
    • 2 tbsp. Blue Dragon Fish Sauce
    • 1 tbsp. Blue Dragon Light Soy Sauce
    • 1 tsp. sugar
    • Thai basil leaves, for garnish (optional)
    • Gem or cos lettuce, shredded or mixed leaves
    • Handful of peanuts, chopped
    1. In a wok or frying pan, heat the oil and fry the garlic and chillies, stirring well, until the garlic begins to brown.
    2. Add the minced beef and stir fry over a high heat, breaking apart the meat and mixing in the garlic and chilli.
    3. Add the remaining ingredients to the pan and continue to stir fry until the beef is cooked through. Arrange over the plated lettuce leaves and garnish with chopped peanuts and a wedge of lime.

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