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4 Serves
67 Mins
Using a chefs knife and cutting board, finely mince the meat and chop the onions and fresh vegetables into bite-sized pieces.
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LebaneseVitamin E
1 mg / 15 mgVitamin K
250 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
7 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
2 µg / 2.4 µgFolate
74 µg / 400 µgCalcium
175 mg / 1,300 mgIron
4 mg / 18 mgMagnesium
85 mg / 420 mgPhosphorus
289 mg / 1,250 mgPotassium
748 mg / 4,700 mgSodium
1754 mg / 2,300 mgZinc
3 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
33 µg / 55 µgFiber
4 g / 28 gSugar
2 g / 50 gSaturated Fat
8 g / 20 gCholesterol
86 mg / 300 mgCaffeine
0 mgNet Carbs
28 gAlcohol
0 g
In a dry frying pan over medium heat, toast the rice grains until golden brown, then grind them into a coarse powder using a mortar and pestle.
Heat a non-stick skillet and brown the minced meat thoroughly until fully cooked, then remove from heat.
In a large mixing bowl, whisk together the lime juice, fish sauce, and seasonings to create the dressing.
Combine the cooked meat, chopped vegetables, and toasted rice powder in the mixing bowl, tossing gently with the dressing until well coated.
28
g75
g30
g
