Beef Larb
- Prep time 20Min
- Cook time 10Min
- Technique Stir Fry
- Meat Beef
- Cut Ground
- Serves 4
Quick and bold Thai Beef Larb (Larb Nuea) made with savoury beef, crunchy toasted rice, and a spicy lime dressing.
Ingredients
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450 g ground beef
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Salt, to taste
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3 tbsp Thai sticky rice
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3 small shallots, thinly sliced
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2 scallions, sliced
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4 culantro leaves, thinly sliced
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A small handful of cilantro
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A small handful of mint leaves
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A small handful of Thai basil leaves
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1 tbsp Thai chilli flakes
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1 tbsp roasted rice
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½ tbsp palm sugar
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1 tbsp fish sauce
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Juice of 3 limes
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Cabbage, for serving
-
Cucumber, sliced, for serving
Method
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Thinly slice the shallots, scallions and cilantro. Roughly chop the cilantro and culantro and pluck the mint and Thai basil leaves. Set aside.
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In a small bowl, mix the chilli flakes, palm sugar, fish sauce and lime juice until the sugar dissolves. Set aside as the dressing.
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Heat a dry pan over medium heat and toast the Thai sticky rice for 8–10 minutes, stirring frequently until golden and fragrant. Transfer to a mortar and pestle and grind into a coarse powder.
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In the same pan over medium heat, cook the ground beef for about 8–10 minutes. Break it up as it cooks and season lightly with salt. The meat should be fully cooked but not heavily browned.
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Transfer the cooked beef to a mixing bowl. Add the toasted rice powder, sliced shallots, scallions, herbs and prepared dressing.
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Toss everything together until well combined. Taste and adjust seasoning if needed with extra lime juice, fish sauce or chilli flakes.
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Serve immediately with fresh cabbage and sliced cucumber on the side.
