"A simply delicious and flavorful dish. My take on Larb thats perfect for a one-dish meal. Serve with steamed rice and lots of extra lime."
Beef Larb Salad
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A Note from Feedfeed
The star of this Laotian-inspired beef larb are the pickled vegetables. Serve with rice and lots of lime wedges!
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- Recipe Card
Prep time 10mins
Cook time 20mins
Serves or Makes: 4
Recipe Card
ingredients
For the Larb
- 2 tablespoons grapeseed oil
- 2 garlic cloves, minced
- 1/4 cup shallots, thinly sliced
- 1 red chili, thinly sliced
- 2 pounds ground beef
- 3 teaspoons fish sauce
- 2 teaspoons Kosher salt
- 1 lime, juiced
- 2 teaspoons sriracha sauce
- 1 tablespoon sugar
- 1/2 cup cilantro, chopped, plus more for garnish
- 1/2 cup peanuts, plus more for garnish
- 1 head bibb lettuce
- 2 mini cucumbers, sliced
ingredients
For the Pickled Vegetables
- 1/2 cup rice wine vinegar
- 1/2 cup warm water
- 1 tablespoon Kosher salt
- 1 tablespoon sugar
- 2 teaspoons sriracha
- 4 red radishes, thinly sliced
- 1/4 red onion, thinly sliced
Method
For the Pickled Vegetables
Step 1
In a small bowl, add vinegar, water, salt, sugar and sriracha and whisk together until combined and sugar and salt has dissolved. Add in radishes and onion and cover tightly. Set aside.
For the Larb
Step 1
In a large skillet, heat oil over medium high heat. Add garlic, chili and shallot and sauté until fragrant, 1-2 minutes.
Step 2
Then add in beef and cook until fully cooked through, 8-10 minutes. Stir in in fish sauce, salt, lime, sriracha, sugar, chopped cilantro, and peanuts. One fully incorporated, remove from heat.
Step 3
To serve, arrange lettuce on a platter and add spoonfuls of beef to the center. Top with pickled vegetables, cucumber, additional peanuts and cilantro. Serve with steamed jasmine rice.
