I think it is safe to say that I am officially obsessed with Larb! While it may have a funny sounding name, Larb is a Thai beef 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!
Ingredients
- 1/4 cup uncooked jasmine rice
- ¼ cup peanuts
- 1 tablespoons coconut oil
- 1 lb 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
Instructions
- 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 in the satt, 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 with leaves of Boston lettuce.
