Thai Beef Larb & Fried Egg Recipe
28’s Home Nutrition Program (Stream: female, healthy weight maintenance)

Thai Beef Larb With Fried Egg

3.77 from 17 votes
Cook this healthy version of this Thai takeaway. Larb is a type of minced meat salad from Laos and it's not just tasty, it's packed with over 40g of protein so you'll stay fuller for longer.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 1
Course: Dinner, Lunch, Main Course
Cuisine: Thai
Calories: 531
Ingredients Equipment Method

Ingredients
  

  • 2 tablespoon basmati rice raw
  • 1/2 teaspoon coconut oil extra virgin
  • 1 eggs free range (well cooked for pregnancy)
  • 1 stalk spring onion diced
  • 1 teaspoon ginger fresh, grated
  • 1 clove garlic minced
  • 1/2 red chilli seeds removed, diced
  • 1/2 carrot diced
  • 100 g beef mince
  • 1 tablespoon tamari or soy sauce, can use gluten free if necessary
  • 1/2 tablespoon apple cider vinegar
  • 1/3 bunch asparagus tough stalks removed, sliced into 2cm segments
  • 25 g snowpeas ends removed, sliced in half
  • 1 mushroom cup (or a few buttons) roughly chopped
  • salt and pepper to taste
  • 1/4 bunch fresh coriander leaves, roughly chopped

Equipment

  • Large skillet pan
  • Small frypan (or wait until the end to cook your egg in the large skillet pan)

Method
 

  1. Cook basmati rice according to packet instructions.
  2. Heat oil in a large skillet pan over a medium-high heat.
  3. Add in the spring onions, garlic, ginger and chilli and sauté for 2 minutes, or until fragrant. Add in the carrot and cook for a further 2 minutes.
  4. Add in the beef mince and cook for about 5 minutes, until meat is browned. Use a spatula to break up the mince in the pan.
    Once browned, add in the tamari, apple cider vinegar, asparagus, snow peas and mushrooms. Cook for 5 minutes, or until veggies are cooked, but still tender.
  5. Add in the Basmati rice and stir through. Season with pepper and stir through coriander leaves.
  6. As the basmati is softening, crack the egg into a small frypan and cook sunny side up for about 3 minutes (if you're pregnant ensure your egg is well cooked).
  7. When the rice is soft, plate the larb, and top it with the fried egg to serve.

Posted by Sam Wood

Father and husband, on a mission to help people move more, eat better and make a positive change to their lives. Sam Wood has over 20 years experience as a personal trainer and is recognised as one of Australia’s leading experts and media commentators in the health & fitness industry. Sam is the founder and personal trainer of 28, Australia’s #1 home fitness and nutrition program, and he's also the proud owner of Australia’s largest personal training studio, The Woodshed, based in Brighton, Melbourne.

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