Beef Larb
If you’re looking to bring something fresh and vibrant to your dinner table, Beef Larb is the dish for you. This flavorful Thai salad not only bursts with aromatic herbs and spices but also features a satisfying mix of textures and tastes. With its savory ground beef and zesty dressing, this dish will surely impress family and friends alike. Plus, it’s quick and easy to prepare, making it a perfect weeknight meal.
Why It’s Crowd-Pleasing
Beef Larb is a dish that hits all the right notes—it’s spicy, tangy, and has a delightful crunch from fresh vegetables and herbs. The combination of flavors is sure to please even the pickiest eaters. Whether served as a main dish or as part of a larger spread for a gathering, this beef salad is a hit. The use of lime and fresh herbs gives it a refreshing quality, while the ground beef provides a hearty base. It’s also incredibly versatile; you can serve it over rice, in lettuce wraps, or even as a filling for tacos.
What Goes In
To whip up this delicious Beef Larb, you’ll need the following ingredients:
- 1-1/2 tablespoons coconut oil or olive oil
- 1 tablespoon finely minced garlic (3 to 4 cloves)
- 1 tablespoon minced ginger (1-inch piece)
- 1 cup thinly sliced green onions (white and green parts, 4 to 6 onions)
- 1 pound lean ground beef (90/10)
- 2 cups diced zucchini
- 1 teaspoon cornstarch
- 1/4 cup soy sauce (not low sodium)
- 1 large lime (plus additional lime wedges if desired)
- 1 tablespoon Sambal Oelek (ground chili paste)
- 1 teaspoon granulated sugar
- 1-1/2 to 2 tablespoons rice vinegar
- Salt and pepper to taste
- 1 cup chopped fresh herbs (a combination of cilantro, mint, and basil)
- 2 to 3 Persian cucumbers or 1 English cucumber (optional)
- Fish sauce (optional)
- 1 cup basmati rice
- 1-1/2 cups coconut milk (full-fat, 1 can)
- 1/2 cup water
Recommended Tools
To make your cooking experience smoother, here are some recommended tools:
- Large skillet: Essential for browning the beef and sautéing the vegetables.
- Knife and cutting board: For chopping herbs, garlic, ginger, and vegetables.
- Measuring cups and spoons: To ensure accurate ingredient measurements.
- Serving dishes: For presenting your Beef Larb beautifully.
Beef Larb: Step-by-Step Guide
Step 1: Prepare Your Ingredients
Start by finely mincing the garlic and ginger. Slice the green onions and dice the zucchini. Chop the fresh herbs and cucumbers if you’re using them.
Step 2: Cook the Beef
In a large skillet, heat the coconut oil or olive oil over medium heat. Add the minced garlic and ginger, sautéing them for about 1 minute until fragrant. Then, add the ground beef, breaking it apart with a spatula. Cook until browned, about 5-7 minutes.
Step 3: Add Vegetables
Once the beef is cooked, stir in the diced zucchini and sliced green onions. Cook for an additional 3-4 minutes until the zucchini is tender.
Step 4: Make the Sauce
In a small bowl, whisk together the soy sauce, Sambal Oelek, granulated sugar, rice vinegar, and cornstarch. Pour this mixture over the beef and vegetable mixture, stirring well to combine. Allow it to cook for another 2-3 minutes, letting the sauce thicken slightly.
Step 5: Add Fresh Herbs
Remove the skillet from the heat and stir in the chopped fresh herbs. Squeeze the juice of one large lime over the mixture, and season with salt and pepper to taste.
Step 6: Prepare the Rice
In a medium saucepan, combine the basmati rice, coconut milk, and water. Bring to a boil, then reduce the heat to low, cover, and simmer for about 15 minutes or until the rice is cooked through and fluffy.
Step 7: Serve
To serve, place a generous scoop of the Beef Larb on a plate alongside the coconut rice. Garnish with additional lime wedges and fresh cucumber slices for a refreshing crunch.
How to Make It Lighter
If you’re looking to lighten up your Beef Larb, consider the following options:
- Use leaner ground beef or substitute with ground turkey or chicken.
- Reduce the amount of coconut milk in the rice or use a lighter alternative.
- Incorporate more vegetables such as bell peppers or carrots for added nutrients and volume.
- Serve it in lettuce wraps instead of over rice to cut down on carbohydrates.
Avoid These Mistakes
To ensure your Beef Larb turns out perfectly, here are some common pitfalls to avoid:
- Don’t overcook the beef—aim for a nice browning without drying it out.
- Be careful with the salt—soy sauce can be salty, so taste before adding more salt.
- Use fresh herbs for the best flavor; dried herbs won’t give the same freshness.
- Don’t skip the lime juice; it’s essential for balancing the flavors.
Save It for Later
If you have leftovers, here’s how to store and reheat your Beef Larb:
Store any leftover Beef Larb in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm it gently in a skillet over low heat, adding a splash of water or broth to keep it moist. The coconut rice can also be reheated in the microwave or on the stovetop with a little water.
- You can also freeze the Beef Larb for up to 3 months; just be sure to separate it into meal-sized portions for easy thawing.
Quick Questions
Can I use a different type of meat?
Absolutely! You can substitute the ground beef with ground turkey, chicken, or even tofu for a vegetarian option.
Is Beef Larb gluten-free?
To make it gluten-free, simply replace the soy sauce with tamari sauce, which is gluten-free.
What can I serve with Beef Larb?
Beef Larb pairs wonderfully with coconut rice, fresh cucumber slices, and even a side of spring rolls for a complete meal.
Can I make Beef Larb ahead of time?
Yes! You can prepare the beef and vegetable mixture ahead of time and store it in the fridge. Just reheat and add the fresh herbs before serving.
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The Last Word
Beef Larb is not just a meal; it’s an experience filled with vibrant flavors and textures that dance on your palate. Each bite tells a story, bringing together the best of Thai cuisine in a way that’s both hearty and refreshing. With its ease of preparation and adaptability, it’s no wonder this dish has become a favorite among home cooks and food enthusiasts alike. So why not give it a try? Your taste buds will thank you!
Beef Larb
Ingredients
Equipment
Method
- Start by finely mincing the garlic and ginger. Slice the green onions and dice the zucchini. Chop the fresh herbs and cucumbers if you're using them.
- In a large skillet, heat the coconut oil or olive oil over medium heat. Add the minced garlic and ginger, sautéing them for about 1 minute until fragrant. Then, add the ground beef, breaking it apart with a spatula. Cook until browned, about 5-7 minutes.
- Once the beef is cooked, stir in the diced zucchini and sliced green onions. Cook for an additional 3-4 minutes until the zucchini is tender.
- In a small bowl, whisk together the soy sauce, Sambal Oelek, granulated sugar, rice vinegar, and cornstarch. Pour this mixture over the beef and vegetable mixture, stirring well to combine. Allow it to cook for another 2-3 minutes, letting the sauce thicken slightly.
- Remove the skillet from the heat and stir in the chopped fresh herbs. Squeeze the juice of one large lime over the mixture, and season with salt and pepper to taste.
- In a medium saucepan, combine the basmati rice, coconut milk, and water. Bring to a boil, then reduce the heat to low, cover, and simmer for about 15 minutes or until the rice is cooked through and fluffy.
- To serve, place a generous scoop of the Beef Larb on a plate alongside the coconut rice. Garnish with additional lime wedges and fresh cucumber slices for a refreshing crunch.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Consider using leaner ground beef or turkey for a lighter option.
- Feel free to add more vegetables like bell peppers or carrots for added nutrients.
