Beef Laab: A Quick Thai Classic

Straight from the bustling streets of Thailand to your kitchen, this Beef Laab isn't just a meal; it's a 15-minute culinary sprint through the flavours of Southeast Asia. It's bold, it's fresh, and it's unapologetically straightforward.

Ingredients:

• 300g Angus beef mince - the good stuff.
• 1/2 onion, finely diced - for a bit of crunch.
• 1 Thai chilli, chopped - for that fiery kick.
• 1 clove of garlic, chopped - because garlic is everything.
• 4 spring onions, greens thinly sliced - for a sharp, fresh finish.
• 1 lime - for that essential tang.
• 1 tsp fish sauce, or hell, go for two, to taste - it’s the soul of the dish.
• A glug of sesame oil - for that nutty backdrop.

Optional, but highly recommended:

• A handful of Thai basil leaves or coriander - because fresh herbs can elevate just about anything.

Method:

1. Crank Up the Heat: Get your non-stick pan good and hot on medium heat.
2. Sizzle the Base: Throw in that sesame oil. Let it heat up, then toss in your onions, chilli, and garlic. Sweat them until they're just softened—no color, just the tease of what’s to come.
3. The Beef Hits the Pan: Drop in your mince. Break it up, don’t let it clump. Stir it around until it’s browned and beautiful, fully succumbing to the heat.
4. Quick Flavour Jam: Now, slam in the spring onions. Juice that lime right into the pan, watch it sizzle. Splash in the fish sauce—it should smell like the ocean on a stormy day. Stir it all together with the fury of a street-side chef.
5. Off the Heat: Pull it off the burner just as everything comes together in a glorious, fragrant heap.
6. Final Flourish: Scatter over those fresh herbs if you’re using them. Let them wilt slightly from the heat of the beef.