MLA Minced Aussie beef larb with roasted rice

  • Prep time 20Min
  • Cook time 30Min
  • Technique Sear
  • Meat Beef
  • Cut
  • Serves 4

Minced Aussie beef larb with roasted rice


For the beef:
1 pound minced Aussie grassfed beef, lean

For the rice:
2 tbsp coarsely ground roasted rice
1 each finely sliced red onion, small
1 cup mint leaves
1 cup coriander leaves
1 each sliced red chili, long
2 each very finely shredded lime leaves
2 tbsp lime juice
1 tbsp fish sauce
2 tsp sugar

To serve:
Baby cos leaves, prawn crackers and lime wedges


For rice: To roast the rice, place in a dry frying pan over a moderately high heat. Stir until toasted and brown. Transfer to a mortar and pestle and beat until coarsely ground.

To cook: Place a large wok or frying pan over a high heat. Cook half of the beef in a small amount of vegetable oil in for 3 minutes or until lightly colored, breaking it up as it cooks. Repeat with the remaining beef. Tip into a large mixing bowl and allow to cool slightly. Add the ground rice and remaining ingredients and stir well.

To serve: Place onto a platter and serve with cos leaves and lime wedges.

Chef Notes:

  • You can adjust the flavors (hot, sour, salty and sweet) to taste, by using more or less chili, lime juice, fish sauce and sugar. 
  • For a more filling meal, try serving with steamed Jasmine rice.