This Thai-inspired beef larb is the perfect healthy weeknight meal. The ground beef is loaded with fresh herbs and savory flavors and is delicious piled into cabbage or lettuce cups with rice.
This popular meat salad is served in Laos and Thailand and varies widely by region, using any kind of ground meat including beef, chicken (try my Chicken Larb), pork, duck, turkey and even fish.
This weeknight-friendly version of beef larb (Laab Neua) makes a few ingredient shortcuts while being mindful not to deviate too far from the traditional dish and flavors.
Video: How to Make Beef Larb
A Note on Specialty Ingredients
There are a few ingredients in this dish that simply can’t be compromised, and fish sauce is one of those. It’s a must. It can easily be found in most grocery stores next to the Asian sauces.
Fresh lemongrass adds a bright aromatic flavor. Remove the woody exterior layer and mince the slightly softer interior.
For a more authentic Larb, try sprinkling some toasted rice powder over top (we’ve got a recipe for it in our Thai Steak Salad). You can also use toasted rice powder in Laos Meat Salad which is similar to Larb but made with diced steak instead of ground beef.
Let’s Make It
- Toast the peanuts and onion flakes in a skillet. These two ingredients are not traditional, but are a flavorful substitute to the commonly used toasted rice powder.
- In the now-empty skillet, cook the ground beef until no longer pink, but not browned. Larb is made by gently cooking the beef, not “frying” or “browning” it.
- While the beef cooks, rinse the sliced shallot under cold water. I found raw, uncooked shallot was too potent in the dish if not rinsed. If you’re curious and adventurous, you could quick-pickle the shallot in some lime juice instead of rinsing it.
- Add the shallot, scallions (aka green onions or spring onions) lime juice, fish sauce, serrano, lemongrass, and honey to the beef mixture and stir to combine.
- Stir in half of the herbs and transfer to a serving dish. Top with additional herbs, toasted peanuts, and flaky sea salt.
- Serve it over rice and pair it with a fresh fruit salad—my Grape Salad would be perfect here.
Serve With
This super savory larb is an all-in-one meal, especially when served with rice. But I like to pair it with a bright fruit salad to make it go even further. My Grape Salad or Savory Citrus Salad are both great options.
And for a little veggie action, pair it with Charred Cabbage instead of fresh cabbage or make a simple Butter Lettuce Salad.
25-Minute Herby Beef Larb with Lemongrass
Description
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Video
Ingredients
- ½ cup roasted unsalted peanuts, roughly chopped
- 2 teaspoons dried onion flakes, optional
- 1 pound lean ground beef
- Kosher salt
- 1 medium shallot, thinly sliced
- 3 scallions, thinly sliced
- 2 limes, juiced
- 2 tablespoons fish sauce
- 1 –2 serranos, thinly sliced*
- ½ stalk lemongrass, tough outer layers removed, finely chopped
- 1 teaspoon honey or sugar
- ½ cup torn mint leaves
- ½ cup roughly chopped cilantro, leaves and tender stems
- Flaky sea salt, optional
- 1 head green cabbage, leaves separated
- Cooked jasmine rice
Instructions
- In a large skillet over medium heat, toast peanuts until starting to brown, about 4 minutes. Add onion flakes, if using, and toast until brown, 1–2 minutes. Transfer to a bowl and set aside. Wipe out skillet.
- Heat now-empty skillet over medium, add beef and cook, breaking meat apart with back of wooden spoon or spatula, until meat is no longer pink, but not browned, about 5 minutes; season with ½ teaspoon kosher salt.
- Meanwhile, add shallots to a fine mesh sieve and rinse under cold water; drain well.
- Remove skillet from heat and stir in shallots, scallions, ¼ cup lime juice, fish sauce, serrano(s), lemongrass, and honey. Season with salt to taste and let cool 5 minutes.
- Stir in half of the cilantro and half of the mint. Transfer to a serving dish and top with remaining herbs, flaky salt and a handful of reserved toasted peanut and onion flakes. Serve with green cabbage leaves, cooked long-grain rice and remaining toasted peanut mixture.
- Store any leftovers in the fridge for up to 2 days.
Notes
Nutrition
This sponsored post is in partnership with the Iowa Beef Council. As always the thoughts, opinions, recipe, photos and content are all my own.
The mint and cilantro were a WONDERFUL combo with this beef recipe…