Beef Larb

Kitchen on Fire



  • 1 lb Ground Sirloin Beef (good quality, lean)
  • ¼ - ½ cup Fresh Lime Juice
  • ¼ cup Thai Fish Sauce
  • 1 Tbsp Galangal, finely grated
  • 6 Shallots, peeled and thinly sliced crosswise
  • 2 Tbsp Ground Roasted Sticky Rice Powder
  • 2 Tbsp Scallion, chopped
  • ¼ cup Cilantro, chopped (stem and leaf okay)
  • 1 Tbsp Ground Dried Red Chile Pepper
  • 1 bunch Mint Leaves
  • 1 Fresh Thai Chile, sliced thin crosswise (optional)
  • 1 head Green Cabbage or Green Leaf Lettuce, cut in 4-inch squares

Cooking Instructions

Combine beef with lime juice, fish sauce, galangal and shallots.

Heat a skillet or wok and cook meat until no longer pink.

Remove from heat. Add the sticky rice powder, scallion, cilantro, dried red chili powder.

Mix to combine well.

Spoon onto a serving platter and garnish with mint leaves and Thai chiles. Serve with Thai basil leaves, mint, the cabbage and lettuce squares.