Beef Larb (Laab Neua)
This Community Recipe was uploaded by the user michaelsarko.
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A traditional Lao/Northeastern Thai dish using lean beef, lots of fresh lime, spicy chili, and coriander. This dish is great on rice, fresh cabbage leaves, or noodles.
- 1 lb Top round beef
- 1 large Lime (juice and zest)
- 1 Red Thai chili pepper
- 1 Shallot
- 1 tbsp Fish sauce
- 1 tsp Vegetable Oil
- 1 tbsp Khao kuah (toasted jasmine rice grounds)
- 1 tbsp Grated ginger
- 1 clove Garlic
- 1/2 cup Coriander leaf
- 1 Spring onion
Make Khao Kuah
Take 1 tablespoon uncooked jasmine rice and place it in a dry pan over medium heat. Toss occasionally and toast until golden brown. Transfer to a food processor or a mortar and pestle and grind until coarse.
With a sharp knife or cleaver, chop beef into small pieces for maximum tenderness (do not grind. Ground beef is too fine for this dish). DO NOT SEASON! This dish uses fish sauce, which is already very salty.
Finely chop chili, garlic, and shallot. Grate ginger.
Zest And Juice Lime
Thoroughly zest and juice one large lime or two small limes.
Cook Everything Very Quickly In A Hot Pan Or Wok
This is Thai street food. Imagine you're cooking in very hot, humid weather. The less time over a hot pan, the better. Get your pan or wok hot enough to cause the vegetable oil to smoke on contact, then add the garlic, ginger and shallot to sweat for just a few seconds. Add the beef and saute for another few seconds, then add the lime, chili, and fish sauce. Saute until beef is gray (not brown) and then add the khao kuah to act as a thickener. Once khao kuah has absorbed some of the liquid in the pan, transfer your laab onto the serving vessel of your choice and garnish with fresh coriander and chopped spring onion.
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