Go Back
Homemade Beef Larb photo

Beef Larb

This Beef Larb is a flavor-packed Thai salad that's quick and easy to make, bursting with fresh herbs and spices!
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Thai
Ingredients Equipment Method Notes

Ingredients
  

For the Beef Larb:
  • 1.5 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
  • 0.25 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
  • 1.5 to 2 tablespoons rice vinegar
  • Salt to taste
  • 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
  • 1.5 cups coconut milk (full-fat, 1 can)
  • 0.5 cup water

Equipment

  • Large skillet
  • Knife and cutting board
  • Measuring cups and spoons
  • Medium saucepan
  • Serving dishes

Method
 

Instructions:
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.