Thai Beef Laab with Coconut Rice & Lettuce Cups

Thai Beef Laab with Coconut Rice & Lettuce Cups

Ready in 30 minutes • Serves 5
This dish most recently appeared in My Gluten Free Bag on Sunday, December 29, 2019.
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Ingredients

Rice

  • 1 1/2 cups jasmine rice
  • 165ml coconut cream
  • 1 3/4 cups water

Veggies

  • 1 baby cos lettuce, leaves separated
  • 1/2 telegraph cucumber, cut in half lengthways & thinly sliced on an angle
  • 1 carrot, grated
  • 1/2 red onion, thinly sliced

Beef

  • 1 pack beef mince
  • 1/2 pack ginger, minced
  • 1 clove garlic, minced
  • 1 pack lemongrass makrut lime paste
  • 2 tsp GF soy sauce
  • 2 tsp GF fish sauce
  • 1 tsp sugar

To Serve

  • 1/2-1 pack Thai dressing
  • 1 pack chopped peanuts
  • 1 bunch mint, leaves picked

Steps

  1. Cook rice. Combine all rice ingredients in a pot and bring to the boil. Once boiling, stir and cover with a lid and reduce to lowest heat to cook for 15 minutes. Turn off heat and steam, covered, for 10 more minutes. Do not lift lid during cooking.
  2. Prep veggies. Set aside on a platter to serve.
  3. Prep & cook beef. Heat a drizzle of oil in a non-stick fry-pan on high heat. Cook beef for 4-5 minutes, then add ginger, garlic and lemongrass makrut lime paste. Cook, stirring, for 1-2 minutes further, until fragrant and any liquid has evaporated. Stir through soy sauce, fish sauce, sugar and a pinch of chilli flakes.
  4. Serve lettuce leaves topped with rice, beef, veggies, Thai dressing, peanuts and mint. Alternatively, chop lettuce and serve with remaining toppings as a salad.

Nutritional Information

Energy 2614 kj
625 kcal
Protein 27.2g
Carbohydrate 48.4g
Fat 35.5g