TIP: You will need about 4 to 5 limes for this recipe. Fried shallots are available from the Asian section of major supermarkets.

Ingredients

2 tblsps vegetable oil

750g lean beef mince

2 cloves garlic, crushed

½ tsp dried chilli flakes

½ small iceberg lettuce (375g), thinly shredded

250g punnet cherry tomatoes, halved

2 Lebanese cucumbers, halved lengthways, sliced

1 cup firmly packed fresh coriander leaves

1 cup firmly packed fresh mint leaves

Steamed white rice and fried shallots, to serve

DRESSING

½ cup lime juice

1/3 cup fish sauce

1 tblsp caster sugar

1 small red onion, halved, thinly sliced

Method

To make dressing, whisk juice, sauce and sugar in a bowl. Add onion. Cover. Set aside.

2 Meanwhile, heat an oiled, large frying pan over a high heat. Add beef in two batches. Cook, stirring to break up mince, for about 5 to 6 minutes, or until lightly browned. Return all beef to pan. Add garlic and chilli. Cook, stirring, for 1 minute. Remove pan from heat. Stand for about 10 minutes, or until slightly cooled.

To serve, divide lettuce among serving plates. Top with beef, combined tomatoes, cucumbers and herbs. Spoon over dressing.

Scatter fried shallots over the top. Serve with steamed rice.

New Idea team