How to Make Authentic Thai Beef Larb with Toasted Rice Powder

Simple Summary

Thai Beef Larb with Toasted Rice Powder is a vibrant and flavorful Southeast Asian dish that combines savory ground beef with aromatic herbs and a unique toasted rice powder for added texture and nuttiness.

Recipe Details

• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Servings: 4
• Difficulty: Intermediate

Ingredients

• 1 lb (450g) lean ground beef
• 2 tablespoons uncooked glutinous rice
• 3 tablespoons fish sauce
• 2 tablespoons fresh lime juice
• 1 teaspoon sugar
• 1/2 teaspoon red chili flakes (adjust to taste)
• 1/3 cup finely sliced shallots
• 1/4 cup chopped fresh mint leaves
• 1/4 cup chopped fresh cilantro
• 2 green onions, thinly sliced
• 1 head of butter lettuce, leaves separated for serving
• 1 cucumber, sliced for serving
• Lime wedges for garnish

Instructions

1. Start by making the toasted rice powder. In a dry skillet over medium heat, toast the glutinous rice for about 5-7 minutes, stirring constantly until it turns golden brown and smells nutty. Remove from heat and let cool.

2. Once cooled, grind the toasted rice in a spice grinder or mortar and pestle until it becomes a fine powder. Set aside.

3. In a large skillet over medium-high heat, cook the ground beef, breaking it up with a spatula, until it's fully cooked and no pink remains, about 5-7 minutes. Remove from heat and drain any excess fat.

4. In a small bowl, whisk together the fish sauce, lime juice, sugar, and chili flakes to create the dressing.

5. Transfer the cooked beef to a large mixing bowl. While still warm, add the dressing and mix well.

6. Add the sliced shallots, mint, cilantro, and green onions to the beef mixture. Toss gently to combine.

7. Sprinkle 1 1/2 tablespoons of the toasted rice powder over the beef mixture and stir to incorporate. Reserve the remaining powder for garnish.

8. Taste and adjust seasoning if needed with more fish sauce, lime juice, or chili flakes.

9. Serve the larb immediately in butter lettuce cups, garnished with additional toasted rice powder, sliced cucumber, and lime wedges on the side.

Chef's Notes

• For a lighter version, you can substitute ground chicken or turkey for the beef.
• The toasted rice powder is crucial for authentic flavor and texture. Make extra and store in an airtight container for future use.
• If you can't find glutinous rice, jasmine rice can be used as a substitute for the toasted rice powder.
• Adjust the heat level by increasing or decreasing the amount of chili flakes.
• Larb is best served immediately while still warm, but can be refrigerated for up to 2 days. Reheat gently before serving.

Nutritional Info

Per serving (approximately):

• Calories: 300
• Protein: 28g
• Fat: 18g (mostly healthy fats)
• Carbohydrates: 8g
• Fiber: 2g
• Rich in vitamins A and C from fresh herbs and vegetables
• Good source of iron and B vitamins from beef

Serving Suggestions

• Serve Thai Beef Larb as a main course with steamed jasmine rice on the side.
• For a low-carb option, serve in lettuce cups as suggested in the recipe.
• Pair with a crisp, light beer or a chilled Riesling to complement the spicy and savory flavors.
• Offer additional sides like sliced bell peppers, carrots, or Thai sticky rice for a more substantial meal.
• Garnish with extra fresh herbs and a sprinkle of toasted rice powder just before serving for added aroma and presentation.