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Minced Beef Larb with Roasted rice



PREP TIME: 20 Minutes
COOK TIME: 6 Minutes


Enjoy this refreshing and light minced beef larb roasted rice from The Meat Club – regarded as the national dish of Laos – as a main dish or accompaniment to dinner.


  • 500g The Meat Club Angus Beef Lean Mince
  • 2 tbsp roasted rice,* coarsely ground
  • 1 small red onion, finely sliced
  • 1 cup mint leaves
  • 1 cup coriander leaves
  • 1 long red chilli, sliced
  • 2 lime leaves, very finely shredded
  • 2 tbsp lime juice
  • 1 tbsp fish sauce
  • 2 tbsp sugar
  • Baby cos leaves, prawn crackers and lime wedges, to serve


  1. Place a large wok or frying pan over a high heat. Cook half of the beef in a small amount of vegetable oil for 3 minutes or until lightly coloured, breaking it up as it cooks. Repeat with the remaining beef. Tip into a large mixing bowl and allow to coolslightly.
  2. Add the ground rice and remaining ingredients and stir well. Place onto a platter and serve with babycos leaves and lime wedges.
    *To roast 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.