I think it is safe to say that I am officially obsessed with Larb! Larb is a Thai salad that is jam-packed with tons of great flavors and textures. The secret to delicious Larb is the ground toasted rice that adds a unique nutty flavor and helps the sauce stick to the protein. I like to use beef for my Larb but you can also use chicken, pork, fish, lamb, plant based protein; really anything you’d like!
Spicy Thai Beef Larb
- 1/4 cup uncooked jasmine rice
- ¼ cup peanuts
- 1 tablespoons coconut oil
- 1 pound ground beef
- ½ teaspoon salt
- ¼ teaspoon freshly ground pepper
- 1/2 teaspoon red pepper flakes
- 4 garlic cloves finely chopped
- 2 red chiles finely sliced
- 3 limes zest and juice
- 1 tablespoon soy sauce
- 2 shallots thinly sliced
- 2 green onions thinly sliced
- ¼ cup fresh cilantro plus more for garnish
- ¼ cup fresh mint plus more for garnish
- 1 head of Boston lettuce separated into leaves
- In a dry wok or pan over low heat, toast the rice, stirring often until they turn a deep golden color, about 8-10 minutes. Grind to a coarse powder using a mortar and pestle, food processor, or blender. Set aside.
- In the same pan, heat the coconut oil on a medium-high heat. Add the ground beef and cook, stirring with a wooden spoon to break up the chunks, for 6-7 minutes or until browned. Move the ground beef to one side of the pad and add the peanuts to another. Cook the peanuts, stirring occasionally, for 3-4 minutes until toasted. Add salt, pepper, red pepper flakes, garlic, red chilies, lime zest, lime juice, soy sauce, shallots, green onions, cilantro, mint, and the rice powder. Toss to combine.
- Serve hot spooned onto Boston lettuce leaves.