Spicy Thai Beef Salad (Larb)
- Judie Foodie
- Dec 7, 2016
- 2 min read
Spicy Thai Beef Salad (Larb)
(4 servings)
1 pound of beef chuck, sliced thin against the grain (can be substituted with lean ground chicken or turkey)
2 tablespoons of low-sodium soy sauce 1 tablespoon of Mirin 2 teaspoons of grated ginger 2 teaspoons of minced garlic pinch of salt pinch of pepper 1 tablespoon of cornstarch ½ cup of yellow bell peppers, sliced thin ½ cup of red bell peppers sliced thin ½ cup of red onion, sliced thin ¼ cup of chopped mint ¼ cup of chopped cilantro ¼ cup of chopped Thai basil 1 thai chili, minced (optional) Add more if you can handle the heat! 1 tablespoon of good quality fish sauce 3 tablespoons of freshly squeezed lemon or lime juice
Directions:
My secret weapon: Toasted brown rice (traditional recipe calls for white rice). Not only is brown rice more nutritious with more manganese, potassium and fiber, but it also adds a wonderful nutty flavor and doubles as a great textural component.
In a non-stick skillet or cast iron skillet over medium heat, toast medium grain brown rice until they pop. Then mill in a coffee grinder or mortar and pestle.
In a large bowl, place the beef, soy sauce, mirin, ginger, garlic, salt, pepper and cornstarch inside and marinate in the fridge for at least 10 minutes.
In a medium sized pan over medium high heat, spray non-stick spray (like Pam) stir fry beef until medium well. Set aside to cool for 5 minutes.
In a large bowl, whisk fish sauce, lemon juice and thai chilies together.
(I used 7 Thai chilies here because I love spicy food and because it has been shown to boost peoples’ metabolism. I recommend 1 Thai chili to start. Proceed at your own risk!)
Then add beef, bell peppers, red onion, mint, cilantro, Thai basil and toasted brown rice and toss until everything is fully coated. Serve with ½ cup of brown/Jasmine rice and lettuce leaves. Enjoy!
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