No. 69: Sauce Meat as it Rests

Spicy Beef Salad with Mint and Cilantro (Larb Neua)

Name: Spicy Beef Salad with Mint and Cilantro (Larb Neua)
Total time: 20 min
Yield: 4 Servings
Ingredients: 2 tablespoons long-grain jasmine rice; 3 tablespoons lime juice; 2 tablespoons fish sauce; 2 teaspoons white sugar, divided; Kosher salt and ground black pepper; 2 medium shallots, sliced into thin rings; 2 Fresno chilies, stemmed and sliced into thin rings; 2 teaspoons grapeseed or other neutral oil; 1 pound 85 percent lean ground beef; 1 cup lightly packed fresh mint, torn; 1 cup lightly packed fresh cilantro leaves

By Courtney Hill

20 minutes

Free

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Larb is a minced-meat salad from northern Thailand. Versions abound, but this beef version was inspired by the spicy, tangy Isaan style from the northeast that's also popular in neighboring Laos. Easy-to-make toasted rice powder, called khao kua, is an essential ingredient here—it imparts a unique flavor, absorbs a small amount of the liquid and adds a subtle crunch. Cabbage leaves and sticky rice are the traditional accompaniments, but lettuce leaves and steamed jasmine rice are equally good. If you like, for more spiciness, add another chili or two.

2 tablespoons long-grain jasmine rice

3 tablespoons lime juice

2 tablespoons fish sauce

2 teaspoons white sugar, divided

Kosher salt and ground black pepper

2 medium shallots, sliced into thin rings

2 Fresno chilies, stemmed and sliced into thin rings

2 teaspoons grapeseed or other neutral oil

1 pound 85 percent lean ground beef

1 cup lightly packed fresh mint, torn

1 cup lightly packed fresh cilantro leaves

Ingredients

2

tablespoons long-grain jasmine rice
3

tablespoons lime juice
2

tablespoons fish sauce
2

teaspoons white sugar, divided
Kosher salt and ground black pepper
2

medium shallots, sliced into thin rings
2

Fresno chilies, stemmed and sliced into thin rings
2

teaspoons grapeseed or other neutral oil
1

pound 85 percent lean ground beef
1

cup lightly packed fresh mint, torn
1

cup lightly packed fresh cilantro leaves

Directions

01

In a 12-inch skillet over medium-low, toast the rice, stirring often, until browned and fragrant, 6 to 7 minutes. Transfer to a small bowl and let cool, about 10 minutes; set the skillet aside.
02

Meanwhile, in a medium bowl, whisk together the lime juice, fish sauce, 1 teaspoon of sugar, 1 teaspoon salt and ½ teaspoon pepper. Stir in the shallots and chilies. Let stand for at least 10 minutes or up to 20 minutes while you prepare the rest of the dish.
03

Using a spice grinder or mortar and pestle, pulverize the toasted rice to a coarse powder. Return the powder to the bowl and set aside.
04

In the same skillet over medium-high, heat the oil until shimmering. Add the beef, the remaining 1 teaspoon sugar and ½ teaspoon salt and cook, breaking the meat into very small bits, until no longer pink, 4 to 5 minutes. Immediately add the beef and any juices to the shallot-chili mixture, along with the mint, cilantro and half of the rice powder, then toss to combine. Let stand for 5 minutes. Taste and season with salt and pepper, then transfer to a serving platter and sprinkle with the remaining rice powder.

Tip: Don't use extra-lean ground beef. A little fat keeps the meat moist, adds flavor and balances the acidity of the dressing.

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Spicy Beef Salad with Mint and Cilantro (Larb Neua)

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4

Servings