Protein Upgrade | Grilled ORGANIC Beef Larb Skewers
with Herb Salad & Scallion Dipping Sauce
Cooking time
25 minutes
Servings
2/4
Calories
900 /serving
Postcard from Laos. These skewers are based on a refreshing minced meat salad known as larb, fragrant with lemongrass, garlic and a medley of fresh herbs. After the grilling, it’s all about the dipping, into a sauce that pings with freshly squeezed lime.
We will send you:
- 340g Organic lean ground beef (raised without antibiotics by Canadian farmers)
- 2 Scallions
- 1 Head of curly leaf lettuce
- 3 Cucumbers
- 2 Garlic cloves
- 14g Herb medley (parsley, mint, cilantro)
- 2 Limes
- 160g Jasmine rice
- 15g Minced lemongrass
- 60ml Sweet chili sauce
- 4 Bamboo skewers
Contains: Sulphites
You will need:
Medium pot
Oil
Salt & pepper (S&P)
BBQ (or pan)
Total Fat
33 g
Saturated Fat
11 g
Sodium
660 mg
Total Carb
106 g
Sugars
23 g
Protein
43 g
Fibre
6 g
Preparation
Cook the rice
- Heat the BBQ on high (or pan on medium-high), making sure to oil the grill first.
- Place the skewers in a shallow bowl; cover with water.
- In a medium pot, combine the rice, 1 ½ cups water (double for 4 portions) and a big pinch of salt; bring to a boil.
- Reduce the heat, cover and simmer, 14 to 16 min., until the rice is tender and the water has been absorbed.
- Remove from the heat and let sit, covered, for 5 min. Fluff the rice.
Mise en place
- Meanwhile, mince the garlic.
- Roughly chop the lettuce.
- Thinly slice the cucumbers and scallions crosswise.
- Juice the limes.
- Pick the mint leaves off the stems; stack on top of the parsley and cilantro. Roughly chop the herbs and combine in a small bowl.
Prepare & grill the skewers
- Crumble the patties.
- In a large bowl, combine the crumbled patties, garlic, lemongrass and S&P. Form into 4 long oval-shaped pieces (double for 4 portions).
- Drain the skewers and thread each one with the patty mixture, leaving 1-inch free on the bottom.
- Set aside in the fridge for 5 min. before grilling.
- Add the skewers to the BBQ (or pan) and grill, 2 to 4 min. per side, until browned.
Make the sauce & salad
- Meanwhile, in a second small bowl, combine the lime juice, chili sauce, scallions, 1 tbsp oil (double for 4 portions) and S&P.
- In a medium bowl, combine the lettuce, cucumbers, herbs and ½ the sauce.
Plate your dish
- Divide the rice (pack down in a round shallow bowl or ring mold and pat to release if desired), skewers and salad between your plates.
- Serve the remaining sauce on the side. Bon appétit!
*Health Canada recommends cooking ground beef to a minimum internal temperature of 71°C.
