- Place a large wok or frying pan over a high heat. Cook half of the beef mince in a small amount of vegetable oil in for 3 minutes or until lightly coloured, breaking it up as it cooks. Repeat with the remaining beef. Tip into a large mixing bowl and allow to cool slightly.
- To roast rice, place in a dry frying pan over a moderately high heat. Stir until toasted and brown. Transfer to a mortar and pestle or food processor and process until coarsely ground.
- Add the ground rice and remaining ingredients and stir well. Place onto a platter and serve with baby cos leaves, roasted peanuts and lime wedges.
Beef larb with roasted rice
- 500 g lean beef mince