Thai Beef Larb

1 tablespoon oil
1 medium brown onion, chopped
2 garlic cloves, crushed
2cm piece fresh ginger, peeled, finely grated
1 lemongrass stalk (white part only), finely chopped
600g beef mince
2 teaspoons pure fish sauce
1/4 cup sweet chilli sauce
2 tablespoons lime juice
1/2 cup fresh mint leaves, torn
1/2 cup fresh coriander leaves
1/3 cup chopped roasted unsalted cashews
Lime wedges, to serve

Heat oil in a large frying pan over medium-high heat. Add onion. Cook, stirring, for 3 minutes or until onion has softened. Add garlic, ginger and lemongrass. Cook, stirring, for 1 minute or until fragrant. Add mince. Cook, stirring with a wooden spoon to break up mince, for 8 to 10 minutes or until browned and cooked through.

Add fish sauce, sweet chilli sauce and lime juice. Cook, stirring, for 2 minutes. Remove from heat. Stir through mint and coriander. Sprinkle with cashews.

Adpated from: Taste.com.au