Last summer, I discovered larb at a tiny Thai restaurant tucked away in our neighborhood, and it completely changed my lunch game. The way the warm, aromatic beef contrasted with the cool, crisp lettuce was pure magic. After begging the chef for hints and a few kitchen experiments later, I’ve created my own version that’s become my go-to when I need something fresh, flavorful, and satisfying without the afternoon food coma.
Ingredients
- 1 lb ground beef (80/20 lean)
- 3 tablespoons avocado oil
- 2 tablespoons coconut aminos
- 2 tablespoons fresh lime juice (about 2 limes)
- 2 tablespoons toasted rice powder (see tips)
- 3 Thai chilies, finely minced (or 1 jalapeño for milder heat)
- 1/2 red onion, finely diced
- 1/4 cup fresh mint leaves, roughly chopped
- 1/4 cup fresh cilantro, roughly chopped
- 2 green onions, thinly sliced
- 1 head butter lettuce, separated into cups
- Lime wedges for serving
Instructions
- Heat the oil: Heat avocado oil in a large skillet over medium-high heat until shimmering.
- Cook the beef: Add ground beef and cook for 6-8 minutes, breaking it apart with a wooden spoon until browned and cooked through. No pink should remain.
- Season and cool: Remove from heat and stir in coconut aminos. Let cool for 5 minutes to prevent wilting the herbs.
- Add aromatics: Stir in lime juice, toasted rice powder, minced chilies, and diced red onion until well combined.
- Finish with herbs: Fold in mint, cilantro, and green onions just before serving to keep them bright and fresh.
- Serve: Spoon larb into lettuce cups and serve with lime wedges on the side.
Tips
- Toasted rice powder: Toast 1/4 cup jasmine rice in a dry skillet until golden, then grind in a spice grinder. This adds authentic nutty texture.
- Keep it fresh: Don’t add herbs until just before serving to prevent wilting and maintain vibrant flavor.
- Heat level: Start with less chili and add more to taste – Thai chilies pack serious heat!
- Lettuce prep: Rinse lettuce cups and pat completely dry for best crunch and to prevent soggy larb.
