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Herby Beef Larb Recipe with Lemongrass

5 from 5 votes
Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Yield 4 servings
Category Main Dish
Cuisine Thai
Author Lauren Grant


An herby ground beef salad that's incredibly savory. Serve in lettuce or cabbage leaves with rice and toasted peanuts.


  • 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


  • 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.
    peanuts and onion flakes in a 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.
    ground beef in a large skillet
  • 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.
    ground beef, shallots and green onions in a skillet
  • 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.
    ground beef, herbs and shallots in a skillet



Serranos: if you like heat, consider using 2 serranos with their seeds. If you like a bit of heat, use one serrano with the seeds, and if you prefer things mild, use 1 serrano but remove the ribs and seeds.


Serving: 4gCalories: 339kcalCarbohydrates: 6.5gProtein: 35gFat: 20gSaturated Fat: 8gSodium: 1393mgFiber: 1.5gSugar: 2.5g
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