Why You’ll Love This Recipe
Larb is one of those dishes I could eat every week. It hits every note at once: salty, sour, spicy, and herby, with a nutty crunch from toasted rice powder. It’s naturally light, but still satisfying enough to be dinner. Here’s why I think you’ll love it:
- Ready in 20 minutes. Quick enough for a busy weeknight.
- Big, fresh flavor. Lime, mint, and chili wake up every bite.
- Naturally low-carb. Served in lettuce cups, it’s light without feeling like a compromise.
- Easy to adjust. You control the heat, the tang, and the saltiness.
Ingredients
For the toasted rice powder:
- 2 tbsp uncooked jasmine rice (or sticky rice)
For the beef:
- 1 tbsp neutral oil
- 1 lb (450 g) ground beef (85/15 works well)
- 2 tbsp water
- 2 cloves garlic, minced
- 1 stalk lemongrass, tender inner part finely minced (optional)
For the dressing:
- 3 tbsp fresh lime juice (about 2 limes)
- 2 tbsp fish sauce
- 1 tsp sugar
- 1 to 2 tsp red pepper flakes (or 1 to 2 minced Thai chilies)
For the herbs and vegetables:
- ¼ cup thinly sliced shallot or red onion
- 3 scallions, thinly sliced
- ½ cup fresh mint leaves, roughly chopped
- ½ cup fresh cilantro, roughly chopped
- Butter lettuce or romaine leaves, for serving
- Cucumber slices, cabbage wedges, and lime wedges, for serving
Directions
- Toast the rice. In a dry skillet over medium heat, toast the rice for 5 to 7 minutes, stirring often, until deep golden brown and fragrant. Let it cool for a few minutes.
- Grind the rice. Pulse the toasted rice in a spice grinder or mortar and pestle until it looks like coarse sand. Set aside.
- Cook the beef. Heat the oil in a large skillet over medium-high heat. Add the beef and the water, breaking the meat into small crumbles as it cooks. The water keeps it tender. Cook for 5 to 7 minutes until no pink remains.
- Add the aromatics. Stir in the garlic and lemongrass and cook for 1 minute, until fragrant.
- Make the dressing. In a small bowl, whisk together the lime juice, fish sauce, sugar, and chili flakes until the sugar dissolves.
- Toss it together. Take the skillet off the heat. Pour the dressing over the beef, then stir in the toasted rice powder, shallot, and scallions.
- Add the herbs. Fold in the mint and cilantro right before serving so they stay bright and fresh.
- Taste and adjust. I always taste at this point. Add more lime for tang, fish sauce for salt, or chili for heat.
- Serve. Spoon the larb into lettuce leaves, or set it out with the lettuce, cucumber, and cabbage for everyone to build their own.
Servings and Timing
- Servings: 4
- Prep time: 10 minutes
- Cook time: 15 minutes
- Total time: about 25 minutes
Variations
- Pork or chicken larb: Swap in ground pork or chicken, both traditional choices.
- Northern Thai style: Add a pinch of ground Sichuan peppercorn or a spoonful of chili paste for a more complex heat.
- Rare beef version: Quickly sear thinly sliced steak, then toss it with the dressing (often called nam tok).
- Mushroom larb: Use finely chopped mushrooms for a vegetarian version, with soy sauce in place of fish sauce.
- Extra crunchy: Top with chopped roasted peanuts or fried shallots.
- Serve over rice: Spoon the larb over steamed jasmine or sticky rice for a heartier meal.
Storage/Reheating
- Refrigerator: Store the cooked beef mixture (without the herbs and lettuce) in an airtight container for up to 3 days.
- Freezer: I don’t recommend freezing, since the herbs and lime lose their freshness. You can freeze the plain cooked beef for up to 2 months and add the dressing and herbs after thawing.
- Reheating: Warm gently in a skillet over medium-low heat for a few minutes, then stir in fresh herbs and a squeeze of lime.
- Serve cold: I sometimes eat leftovers cold, tucked into a wrap or over salad greens.
- Toasted rice powder: Keep it in a sealed jar at room temperature for up to 2 weeks.
FAQs
What is toasted rice powder, and can I skip it?
It’s ground, toasted rice that adds a nutty flavor and a slightly crunchy texture. I really recommend making it, since it’s what makes larb taste like larb. It only takes a few minutes.
What can I use instead of fish sauce?
Soy sauce works in a pinch, though you’ll lose some of the classic flavor. For a vegetarian version, use soy sauce with an extra squeeze of lime.
How spicy is this recipe?
I make it medium-spicy with 1 teaspoon of red pepper flakes. Start small and add more to taste, or serve extra chilies on the side.
Can I use leaner beef?
Yes, but I prefer 85/15 because the little bit of fat keeps the crumbles juicy. If you use very lean beef, a splash of extra water helps.
Where do I find lemongrass?
Most grocery stores carry it in the produce section. If you can’t find it, a little lemon zest is a decent substitute.
What should I serve with larb?
I love it with sticky rice, fresh cucumber, and green beans. Cold lettuce cups are the classic way to eat it.
Conclusion
Beef Larb is fast, fresh, and full of bold flavor, and it’s a dish I turn to whenever I want something light that still feels special. The lime, fish sauce, and chili balance each other perfectly, and the toasted rice adds a crunch you’ll miss if you leave it out. I hope it becomes a regular at your table too. If you make it, I’d love to hear how it turned out!
Print
This beef larb is a bright, zesty Thai-style salad of seared ground beef tossed with fresh lime juice, fish sauce, toasted rice powder, and a handful of herbs. It’s fiery, tangy, and packed with fresh mint and cilantro, and it comes together in about 20 minutes. Spoon it into crisp lettuce cups or serve it over jasmine rice for a light, flavorful dinner.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: undefined
- Category: undefined
- Method: Pan-Seared
- Cuisine: Thai
Ingredients
- 1 1/2 lbs (680 g) ground beef, 85/15
- 2 tablespoons uncooked jasmine or sticky rice, for toasted rice powder
- 1 tablespoon neutral oil
- 3 tablespoons fresh lime juice (about 2 limes)
- 2 tablespoons fish sauce
- 1 teaspoon sugar
- 1 to 2 teaspoons Thai chili flakes, or to taste
- 1/2 cup (60 g) thinly sliced shallots or red onion
- 3 scallions, thinly sliced
- 1/2 cup (20 g) fresh mint leaves, roughly chopped
- 1/2 cup (20 g) fresh cilantro, roughly chopped
- 1 head butter lettuce or romaine, leaves separated, for serving
- Cucumber slices, for serving
- Lime wedges, for serving
- Steamed jasmine or sticky rice, for serving (optional)
Instructions
- Make the toasted rice powder: toast the uncooked rice in a dry skillet over medium heat for 5 to 7 minutes, stirring often, until deep golden brown and fragrant. Cool for a few minutes, then grind to a coarse powder in a spice grinder or mortar and pestle.
- Heat the oil in a large skillet over medium-high heat. Add the ground beef and cook for 6 to 8 minutes, breaking it into small crumbles, until browned and cooked through.
- Remove the skillet from the heat. Spoon off any excess fat, leaving a little for flavor, and let the beef cool for 2 minutes.
- In a small bowl, whisk together the lime juice, fish sauce, sugar, and chili flakes until the sugar dissolves.
- Pour the dressing over the warm beef and stir to coat.
- Add the shallots, scallions, and 1 tablespoon plus 1 teaspoon of the toasted rice powder. Toss to combine.
- Fold in the mint and cilantro just before serving so they stay bright and fresh.
- Taste and adjust, adding more lime juice for tang, fish sauce for salt, or chili flakes for heat.
- Serve warm or at room temperature in lettuce cups with cucumber slices, lime wedges, and rice if desired. Sprinkle with the remaining toasted rice powder.
Notes
- Toasted rice powder (khao khua) gives larb its signature nutty aroma and slightly crunchy texture. Do not skip it.
- Mix the fresh herbs in at the very end to keep them vibrant.
- Adjust the heat to your taste. Start with 1 teaspoon of chili flakes and add more as desired.
- Make ahead: toast and grind the rice powder up to 1 week ahead and store in an airtight jar. Cook the beef up to 2 days ahead and add the dressing and herbs just before serving.
- Storage: refrigerate leftovers in an airtight container for up to 3 days.
- Variations: swap the beef for ground chicken, pork, or turkey, or add a pinch of ground galangal or lemongrass for extra depth.
- Serving idea: pair with sticky rice, fresh green beans, and sliced cucumber for a traditional Thai spread.
Nutrition
- Serving Size: 1 serving (about 1/4 of recipe)
- Calories: 360
- Sugar: 4 g
- Sodium: 1020 mg
- Fat: 21 g
- Saturated Fat: 8 g
- Unsaturated Fat: undefined
- Trans Fat: undefined
- Carbohydrates: 9 g
- Fiber: 2 g
- Protein: 33 g
- Cholesterol: 105 mg
