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Thai Beef (Larb)
Submitted by Sarah - The Accidental Okie on September 10, 2012 in Beef, Main Courses
| Prep Time Cook Time |
Servings 4 | Difficulty Intermediate |
Ingredients
- 4 cups Cooked Rice
- 1 bunch Fresh Mint, Rinsed, Stemmed And Chopped
- 1 Tablespoon Sugar
- 4 Tablespoons Lime Juice
- 4 Tablespoons Fish Sauce
- 1 Tablespoon Soy Sauce
- 1 teaspoon Sriracha Sauce (start With 1 Teaspoon And Add From There)
- 2 Tablespoons Vegetable Oil
- 1 whole Red Onion, Sliced Against The Grain (or Six Medium Shallots, Sliced)
- 2 cloves Garlic, Minced
- ¼ teaspoons Cayenne Pepper (optional For Those Who Like Things Really Spicy)
- 1 pound Lean Ground Beef
Preparation Instructions
Prepare enough rice for 4 servings, using the package instructions.
Wash, stem and chop mint. Mix the sugar, lime juice, fish sauce, soy sauce and sriracha sauce in a bowl.
Heat the vegetable oil in a skillet over medium-high heat. Slice onions and brown onions hot and fast with the vegetable oil. Once onions have turned translucent and start to brown add garlic and cayenne pepper for the last minute of cooking. Remove onions from the skillet and add the meat into the skillet. After it’s partially cooked add the sauce mix and cook until the meat is finished cooking. Add the onions into the skillet with the meat and then add the mint.
Serve with rice and green beans or another favorite veggie. Make sure to have sriracha sauce at the table so people can spice their meal to taste.
