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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.

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

  1. 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.
  2. 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.
  3. Remove the skillet from the heat. Spoon off any excess fat, leaving a little for flavor, and let the beef cool for 2 minutes.
  4. In a small bowl, whisk together the lime juice, fish sauce, sugar, and chili flakes until the sugar dissolves.
  5. Pour the dressing over the warm beef and stir to coat.
  6. Add the shallots, scallions, and 1 tablespoon plus 1 teaspoon of the toasted rice powder. Toss to combine.
  7. Fold in the mint and cilantro just before serving so they stay bright and fresh.
  8. Taste and adjust, adding more lime juice for tang, fish sauce for salt, or chili flakes for heat.
  9. 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

Find it online: https://thefamilycooking.com/beef-larb/