Protein Swap | Larb-Style Beef Bowls
with Shimeji Mushrooms
Cooking time
20 minutes
Servings
2/4
Calories
730 /serving
In Laos and parts of Thailand, larb is a meat salad fragrant with lemongrass, aromatics, and sometimes a squeeze of lime. We’re recreating that effect with beef laid out with sautéed shimeji mushrooms and crisp cabbage. Rice and lettuce leaves come in to assemble each bite.
We will send you:
- 2 Limes
- 1 Head of lettuce
- 2 Garlic cloves
- 150g Shredded cabbage
- 150g Shimeji mushrooms
- 250g Canadian-raised lean ground beef
- 15g Minced lemongrass
- 160g Jasmine rice
- 30ml Vegetable demi-glace
Contains: Sulphites
You will need:
Large pan
Medium pot
Oil
Salt & pepper (S&P)
Total Fat
27 g
Saturated Fat
8 g
Sodium
160 mg
Total Carb
89 g
Sugars
8 g
Protein
35 g
Fibre
7 g
Preparation
Cook the rice
- Mince the garlic.
- In a medium pot, heat a drizzle of oil on medium-high.
- Add ½ the garlic and ⅓ the lemongrass. Sauté, 30 sec. to 1 min., until fragrant.
- Add 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, crumble the patties.
- Juice 1 lime (double for 4 portions) and quarter the remaining lime.
- Separate the lettuce leaves.
- Remove the bottom of the mushrooms; separate the mushrooms.
Sauté the mushrooms
- In a large pan, heat a drizzle of oil on medium.
- Add the mushrooms and S&P. Sauté, 3 to 4 min., until beginning to brown.
- Transfer to a bowl and reserve the pan.
Dress the cabbage
- Meanwhile, in a large bowl, combine the cabbage, lime juice, a drizzle of oil and S&P.
Make the larb
- In the reserved pan, heat a drizzle of oil on medium-high.
- Add the crumbled patties and cook, stirring occasionally, 3 to 5 min., until beginning to brown.
- Add the remaining lemongrass and garlic. Cook, stirring often, 30 sec. to 1 min., until fragrant.
- Add the demi-glace and ¼ cup water (double for 4 portions). Cook, scraping up any browned bits, 2 to 3 min., until the crumbled patties are coated.
Plate your dish
- Divide the rice between your bowls.
- Top with the larb, cabbage and mushrooms.
- Serve the lettuce leaves on the side to assemble your lettuce cups.
- Garnish with the lime wedges. Bon appétit!
*Health Canada recommends cooking ground beef to a minimum internal temperature of 71°C.
