Thai beef larb

Submitted by Tania Whitford

Thai beef larb

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Serving: 4
Prep Time 10 minutes
Cook Time 4 hours 30 minutes
Total Time 4 hours 40 minutes


  • 1/4 pkt french onion soup
  • 500g beef mince
  • 1 beef stock cube
  • 1 Tbsp garlic
  • 1/2 tsp ginger
  • 1 Tbsp lemon grass
  • Juice of 1 lemon
  • 1 tsp sugar
  • 2 tsp fish sauce
  • 2 Tbsp sweet chilli
  • 1 Tbsp mint
  • 1/4 cup crunchy peanut butter
  • 1/4 cup water
  • Rice noodles to serve


  • Place everything into the slow cooker and cook on low for 4 - 5 hours.
  • Serve on a bed of rice noodles
  • Would also be nice with a cup of your favorite veggies added

9 thoughts on “Thai beef larb”

  1. Krista Hurrell

    A delish satay tasting dish!! I added some frozen thai style vegetables. Will definitely make again. It would also be nice with chicken mince! Yum!!

  2. We’ve made this twice & will make it again & again. We got lemongrass powder at our local international grocery store!!

  3. This was delicious and very easy to prepare. The whole family loved it. We are definitely going to have this again.

  4. Made this for my family of 2 adults and 2 kids. Was just enough for us. We all enjoyed it. I left out the lemongrass and added Thai frozen vegetables. Served with rice noodles, but kids asked for rice next time. Will make again!!

  5. Made this (added chopped chillies). Great flavour. Because of consistency served in lettuce cups with chopped nuts and spring onions. None left. Definitely a keeper.

  6. What a delish dish!
    We changed the meat to 1.5kg PORK mince instead of beef and doubled everything else (except the water which we left out entirely)
    In the final 45mins we added fine shredded stir fry mix (similar to a dry slaw mix) then served it with Singapore noodles
    Lovely filling meal with the beautiful lemongrass undertones (we used the tube paste kind)
    I’d possible increase the peanut butter a little next time would be the only thing I’d change
    Thanks for a great recipe Tania!
    Did not disappoint 🙂

  7. Easy to make, doubled the recipe and kept the same cooking time. I did not break up the mince enough at the beginning, but I did before serving. Added some ‘Wok-ready stir fry veges’ in a packet, from vegetable and fruit section of Drakes, about 3 cups worth. It was delicious with white rice, and filling. Not particularly spicy. But very yummy.

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