Spicy Thai Beef Larb

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

Calories 474.43 kcal


  • 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.
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