Thai Beef Laab with Brown Rice & Cos

Thai Beef Laab with Brown Rice & Cos

Ready in 35 minutes Serves 2
This dish most recently appeared in Fresh Start (5 Nights For 2) on Sunday, January 13, 2019.



  • 75g Japanese brown rice
  • ½ cup water ^
  • ½ tsp sesame oil ^


  • ½ cos lettuce, cut into bite-sized pieces
  • ½ Lebanese cucumber, cut in half and thinly sliced *
  • 1 carrot, grated
  • 2 spring onions, thinly sliced *
  • 1 pack Thai dressing
  • ½ bunch mint, chopped


  • 1 pack lean ground beef
  • 2 cloves minced garlic
  • 1 tsp grated ginger *
  • 1 pack lemongrass makrut lime paste
  • ½ tsp soy sauce ^
  • ½ tsp fish sauce ^
  • ¼ tsp honey ^


  1. Prep & cook rice. Combine all rice ingredients and a pinch of salt in a pot and bring to the boil. As soon as it boils, cover with a tight-fitting lid and reduce to lowest heat to cook for 16 minutes. Turn off heat and leave to steam, still covered, for 8 more minutes. Do not lift lid during cooking.
  2. Prep salad. Place all salad ingredients in a bowl, toss to coat and season.
  3. Prep & cook Thai Beef. Heat ½ tsp oil in a nonstick fry-pan or wok on medium-high heat. Cook beef, garlic, ginger, lemongrass makrut lime paste and a pinch of salt for 4-5 minutes, breaking up beef as it cooks.
  4. Add soy sauce, fish sauce and honey to pan and cook for 1-2 minutes, until fragrant. Remove from heat.
  5. Finish salad. Add rice to salad and toss well to combine. Season.
  6. Serve rice and salad topped with Thai beef.

Nutritional Information

Energy 1870 kj
447 kcal
Protein 35.0g
Carbohydrate 38.6g
Fat 16.1g