Beef Larb Recipe

I’m absolutely obsessed with this beef larb recipe because it perfectly blends zesty lime and spicy Thai chilies to create a flavor explosion in every bite. Plus, wrapping it all in crisp lettuce leaves makes for a fresh, healthy meal that’s both delicious and Insta-worthy!

I love making a dish like Beef Larb, a classic Thai-inspired recipe, that balances rich, meaty flavors with vibrant, punchy accents. Ground beef provides the primary flavor and protein, while aromatic garlic and zesty lime juice create a savory and refreshing backdrop.

Fresh herbs—lots of cilantro and mint—as well as a hint of Thai chilies, bring a delightful flavor blast that makes this dish sing, all served beautifully with crisp lettuce leaves.

Ingredients

Ground beef is high in protein and delivers the dish’s satisfying meatiness.

Toasted and ground sticky rice adds a nutty flavor and thickens the dish.

Fish Sauce: Salty and rich in umami, vital for true larb flavor.

Thai chilies: Add heat and spiciness, boosting flavor and metabolism.

Lime Juice: Provides zesty intensity and counters taste with crisp acidity.

Sugar: Contributes delicate sweetness to improve and equalize the umami components.

Cilantro: Fresh and citrusy, it brings herbal notes to the dish.

Mint leaves: The dish’s refreshing quality comes from its coolness, which adds to and elevates the dish’s deliciousness.

Shallots have a sweet and mild taste, which allows them to contribute depth and mild onion flavor to dishes.

Ingredient Quantities

• 1 pound ground beef
• 2 tablespoons uncooked sticky rice (toasted and ground)
• 1 tablespoon vegetable oil
• 2 cloves garlic, minced
• 2 small shallots, thinly sliced
• 1-2 red or green Thai chilies, thinly sliced
• 2 tablespoons fish sauce
• 1 tablespoon lime juice
• 1 tablespoon sugar
• 1/4 cup chopped fresh cilantro
• 1/4 cup chopped fresh mint leaves
• 2 green onions, thinly sliced
• 1/4 cup chopped fresh Thai basil (optional)
• 1/4 cup roughly chopped roasted peanuts (optional)
• Large lettuce leaves or cabbage leaves for serving
• Lime wedges for serving

Instructions

1. To begin, take the glutinous rice and toast it in a pan over medium heat. Stir frequently and watch the rice closely; you want it to turn a nice toasty brown without burning. You will end up with a somewhat reduced quantity of rice because the toasting drives out a lot of moisture. Allow the rice to cool completely after toasting before grinding it into a coarse powder in a blender.

2. In a large skillet, set over medium-high heat, add the vegetable oil. When the oil is shimmering, add the ground beef. Cook the meat for 5-7 minutes, breaking it apart with a wooden spoon. Brown the beef well. Cook until it is no longer pink and almost done. Remove the skillet from the heat.

3. Add the minced garlic, thinly sliced shallots, and sliced Thai chilies to the skillet with the cooked beef. Stir well to combine and let it be for a moment. The residual heat from the skillet will do the work of softening them.

4. In a small bowl, combine the fish sauce, lime juice, and sugar, mixing until the sugar is dissolved.

5. Over the beef in the skillet, pour the mixture of fish sauce and stir it all together until you are certain that everything is well coated.

6. Incorporate the cilantro, mint leaves, and green onions into the mixture. If you are using Thai basil, include that too.

7. Toasted and ground rice is sprinkled over the mixture of beef. This adds an extremely pleasant nuttiness, as well as a mild crunch, to the final dish.

8. Chopped roasted peanuts can be added for extra texture and taste if one would like. Mixing them in does require some gentle maneuvers.

9. Sample the dish and modify the flavoring if necessary. If you think it needs more lime juice or fish sauce, add it.

10. In large leaves of lettuce or cabbage, serve the beef larb, with lime wedges, for that extra zing. Each wrap is a refreshing, flavorful bite!

Equipment Needed

1. Medium skillet or pan
2. Large skillet
3. Wooden spoon
4. Blender
5. Small bowl
6. Measuring spoons
7. Knife
8. Cutting board

FAQ

• Q: Can I use a different type of meat for Beef Larb?You can use ground chicken, pork, or turkey in place of ground beef, if that’s what you prefer.
• Q: What can I use instead of sticky rice for the toasted rice powder?
• Q: How spicy is this dish?You can adjust the spiciness by varying the quantity of Thai chilies used. For a milder dish, use fewer chilies or take out the seeds.
• Q: Can I prepare Beef Larb ahead of time?Q: Can I prepare this ahead of time?

  A: You can prepare it ahead of time, yes, and refrigerate it, but the optimal texture and flavor are achieved and enjoyed when it’s served fresh.

• Q: Is there a vegetarian version of this dish?A: For a vegetarian version, use crumbled tofu or mushrooms in place of meat, and soy sauce in place of fish sauce.
• Q: How should I serve Beef Larb?Accompany it with ample leaves of large lettuce or cabbage to wrap the larb, along with lime wedges to serve as a flavor booster.
• Q: Can this dish be served hot or cold?The enjoyment of Beef Larb can be had both hot and at room temperature, depending on your preference.

Substitutions and Variations

You can use ground chicken or turkey instead of ground beef for a lighter version.
To replace the toasted rice powder when making the dish, you can use toasted and ground white rice or brown rice.
As substitutes for vegetable oil, you can use olive oil or sesame oil.
For those avoiding fish sauce, soy sauce, or tamari can be used for a different flavor when preparing the following recipes.

Pro Tips

1. Toast the Rice Evenly When toasting the sticky rice, ensure you stir constantly to achieve an even golden color, enhancing the flavor without risking any bitterness from burning.

2. Balance the Heat Adjust the number of Thai chilies based on your heat preference. If you prefer a milder dish, deseed the chilies or use fewer of them. Alternatively, add more for extra spice.

3. Herb Freshness Use fresh cilantro, mint, and basil to enhance the aroma of the dish. Add them just before serving to preserve their vibrant flavor and avoid them becoming wilted.

4. Fine-Tune the Dressing Taste the dressing before combining it with the beef and adjust the balance of fish sauce, lime juice, and sugar to suit your palate. This balance is crucial to achieving the perfect sweet, sour, and salty profile.

5. Layer the Crunch For added texture, consider toasting the peanuts before chopping them. This will enhance their flavor and crunch, providing a delightful contrast to the tender beef wraps.