beef larb

Easy, 30-minute Beef Larb is easy to make and has all the great flavors you know and love from Thai food. It&#039;s packed with fresh herbs and the beef is coated in the best savory sauce. Serve the beef over coconut lime rice for a filling meal.

Beef Larb

coconut oil ((or olive oil))

garlic (~3-4 cloves)

ginger (~1 inch piece)

onions

lean (90/10) ground beef

zucchini (diced)

cornstarch

regular, all purpose, (not light) soy sauce

lime juice

Sambal Oelek ((ground chili paste) (See Note 1))

white sugar

rice vinegar

Fine sea salt and pepper

herbs

cucumbers lime

basmati rice

(1 can) full fat coconut milk

water

lime ((~1 teaspoon zest and 2 tablespoons juice))

COCONUT BASMATI RICE: Get the rice started first (if making). Combine 1 cup basmati rice, 1 and 1/2 cups full-fat coconut milk, 1/2 cup water, and 1/2 teaspoon salt (or to taste). Stir and place over high heat. Once boiling, reduce the heat to low and cover the rice. Allow to simmer for 13-18 minutes or until liquid is absorbed. Remove from heat, keep covered, and let stand for 10-15 minutes; don&#039;t rush or it will be sticky! Fluff the rice with a fork and then add in the zest and juice of one lime. Stir and evenly divide onto plates.

SAUCE: In a small bowl, add the 1 teaspoon cornstarch and the 1/4 cup soy sauce. Whisk with a fork until smooth and then add in the 2 tablespoons lime juice, 1 teaspoon lime zest, the 1 tablespoon Sambal Oelek (See Note 1), 1 teaspoon white sugar, and 1 and 1/2 tablespoons rice vinegar. I add 2 tablespoons, but add slowly to preference. Season with 1/4 teaspoon each of salt and pepper (leave out salt if you&#039;re worried about saltiness with soy sauce; you can always add some more at the end). Whisk with a fork until smooth and set aside.

BEEF: Add 1 and 1/2 tablespoons coconut oil to a large cast iron skillet and melt over medium high heat. Once oil is shimmering, add in the 1 tablespoon minced garlic, 1 tablespoon minced ginger, and 1 cup of thinly sliced green onions. Sauté for 3-4 minutes or until fragrant and tender. Push the veggies to the edges of the pan, increase the heat to high and add the ground beef to the center of the pan. Let stand for 30 seconds without moving, then flip to the other side and let stand for 30 seconds. Season the beef with salt and pepper to taste (I add a tiny pinch of each). Then, using a wooden spoon, break up the beef and cook until no longer pink inside and fully cooked through. Drain off any accumulated grease and add in the 2 cups diced zucchini. Stir until softened, about 3-4 minutes. Reduce heat to medium low. Quickly whisk the sauce again with the fork and then pour the prepared sauce over the beef and cook for another 1-3 minutes or until beef is glossy and sauce has thickened and coated everything. Taste and adjust any of the sauce ingredients -- flavors should really &quot;sing&quot; so add additional lime juice or salt until they do. You can also add in some fish sauce to taste here if desired (more authentic Thai flavor). Remove from heat and stir in the 1 cup coarsely chopped herbs. Stir gently.

SERVE: Add even amounts of beef to the coconut basmati rice. If desired, top with sliced Persian cucumber and lime wedges. Enjoy immediately.

This authentic Thai beef larb recipe is a super tasty and popular dish from Isaan (Northeastern )Thailand. It's a flavorful salad made with near-raw, thinly sliced beef. This authentic Thai larb has a wonderful assortment of fresh herbs that bring out the bold, addictive flavors. It's an easy recipe, and it's extra healthy! 

Authentic Thai Larb Recipe

fish

lime juice, divided. Use 2 tablespoons for marinating beef

shallot, finely chopped

green onions, chopped

cilantro

mint leaves

rice powder

chilies (adjust to your spice preference)

oil. If pan-frying the meat.

Make Khao Kua

Toast uncooked rice, preferably Thai glutinous rice, in a small pan on medium heat until lightly golden brown. Transfer to a spice grinder or use a small mortar and pestle and grind until you get a coarse powder. 

Marinate the beef lightly and quickly

Mix 2 tablespoons of fish sauce, 2 tablespoons of lime juice, and 1 teaspoon of sugar in a large bowl. Whisk until the sugar is dissolved. Add the beef and turn to get the sauce to cover all sides. 

Step 3: Cook the Beef

Heat a sauté pan over medium-high heat. Drizzly just a small amount of oil on the pan. No need for oil if using the grill. Add the marinated beef and cook for a couple of minutes on each side of the beef. Use more or less time as per your preference for rawness. Let the meat rest for 8-10 minutes before cutting it for extra juice and tenderness. 

Prepare the salad

Mix the herbs and the rest of the sauces in a large bowl. 

Add the beef. 

Thinly slice your beef, including the fat, into small, thin pieces, around 1/8 inch to 1-inch. Add the beef to the salad bowl and mix gently. 

Flavor with Toasted Rice Powder

Sprinkle the toasted rice powder over the meat mixture. This gives your larb a wonderful crunch and nutty flavor. Stir the salad with a wooden spoon and adjust the flavors to taste with more Thai chili, fish sauce, lime juice, or sugar. 

Great recipe for low carb meal. I used the leftover steak and it turned out great.

Unbelievable easy and tasty!! All the ingredients were bought from my local grocery store and it was delicious! I used ribeye steak and it was perfect.

Fantastic salad! Very easy and the flavors are fresh and light! We loved how customizable it is. We used 1 pepper so everyone can enjoy and we used New York cut.

It was easy &amp; yummy beef salad!  I used already sliced beef from Costco.  It’s a quick protein filled salad

I added Thai seasoning sauce and dark soy sauce for more savory flavor in addition to lime and fish sauce.

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Beef Larb

Authentic Thai Larb Recipe

Top 2 beef larb recipes from across the web

The most viewed beef larb recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Beef Larb

Authentic Thai Larb Recipe

The most viewed beef larb recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine