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
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To make dressing, whisk juice, sauce and sugar in a bowl. Add onion. Cover. Set aside.
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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.
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To serve, divide lettuce among serving plates. Top with beef, combined tomatoes, cucumbers and herbs. Spoon over dressing.
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Scatter fried shallots over the top. Serve with steamed rice.