Thai-Style Grass-Fed Beef Larb Bowl with Jasmine Rice

  📦 Cut: Mince (480g) — All Packs 

Bold, fresh, bright — a 20-minute dinner that punches well above its weight

Larb is a Thai and Laotian minced meat salad seasoned with fish sauce, lime, toasted rice powder, and fresh herbs. It is one of those dishes that is simultaneously the simplest thing you can make and one of the most flavourful. The toasted rice powder — made from dry-toasting raw rice in a pan until golden, then grinding — is the secret ingredient that gives larb its nutty, slightly smoky depth.

Ingredients:

•     480g Your Farmer grass-fed beef mince

•     3 tbsp fish sauce

•     3 tbsp fresh lime juice

•     1–2 tsp chilli flakes (or fresh bird's eye chilli, finely sliced)

•     2 tbsp toasted rice powder (see tip above)

•     4 spring onions, finely sliced

•     1 small red onion, very finely sliced

•     Large handful fresh mint leaves

•     Large handful fresh coriander

•     Splash of water

•     Jasmine rice and lime wedges to serve

•     Lettuce leaves or steamed Asian greens as an optional base

Method:

1.   Heat a splash of water (not oil) in a wok or wide pan over high heat. Add the beef mince and cook, breaking it up, until just cooked through — about 5–6 minutes. Do not brown; you want it just cooked.

2.   Remove from heat. Season immediately with fish sauce, lime juice, and chilli flakes. Toss to combine.

3.   Add the toasted rice powder, spring onions, red onion, mint, and coriander. Toss through.

4.   Taste and adjust — more lime for brightness, more fish sauce for depth, more chilli for heat.

5.   Serve over jasmine rice with extra lime wedges and fresh herbs. Eat immediately — larb is best served warm.

Variations

Add finely sliced lemongrass and kaffir lime leaves for extra fragrance. Substitute half the beef mince with pork mince for a more traditional version. Serve in lettuce cups for a lighter option.

Twenty minutes from freezer to table. Join the Your Farmer community and always have quality mince on hand. 🌿