Can I make Larb in advance?

Larb is best made close to serving time. Herbs soften and flavors fade if it sits too long.

Beef larb can be lightly cooked or fully cooked depending on preference.

Is beef larb healthy?

Yes! Beef larb is naturally gluten-free and high in protein. It’s typically eaten with fresh herbs, raw vegetables, and sticky rice as part of a balanced meal.

Thai Beef Laab Recipe

Name: Thai Beef Larb Recipe
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4
Cuisine: Thai
Ingredients: 1 pound ground beef (80/20 recommended); 1 tablespoon fish sauce, add more as needed; 2 tablespoons lime juice, add more as needed; 1 teaspoon MSG; 1/3 cup shallot, finely chopped; 1/4 cup green onions, chopped; 1/4 cup cilantro or culantro, chopped; 1/4 cup mint leaves, rough chopped; 2 tablespoons toasted rice powder; 1–2 fresh chilies, sliced (adjust to your spice preference)

Description

Beef Laab (ลาบเนื้อ) is a bold, herb-forward beef salad from Isaan, Northeastern Thailand. Bright lime, fish sauce, toasted rice powder, chilies, and fresh herbs, all tossed together in one bowl. A quick and tasty dish perfect for beginner cooks!

Ingredients

Scale

1 pound ground beef (80/20 recommended)
1 tablespoon fish sauce, add more as needed
2 tablespoons lime juice, add more as needed
1 teaspoon MSG
1/3 cup shallot, finely chopped
1/4 cup green onions, chopped
1/4 cup cilantro or culantro, chopped
1/4 cup mint leaves, rough chopped
2 tablespoons toasted rice powder
1–2 fresh chilies, sliced (adjust to your spice preference)

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Instructions

Make Khao Kua. Toast uncooked rice, preferably Thai glutinous rice, in a small pan on medium heat until lightly golden brown. Transfer to a spice grinder or use a small mortar and pestle and grind until you get a coarse powder.
Cook the beef. Add the ground beef to a dry pan or pot over medium heat with a small splash of water, about 2 to 3 tablespoons. Break the meat apart as it cooks. Gently cooking it through until no pink remains. This is the khua technique, the water keeps the meat from drying out so it stays tender.
Season while warm. Remove the pan from heat. While the beef is still warm, add the fish sauce, lime juice, and MSG directly to the meat. Toss to coat. The residual heat helps the seasoning absorb into the meat.
Add the aromatics. Add the shallot, green onion and cilantro or cilantro to the warm beef and toss to combine. Add the fresh and dried chilies. Toss gently, keeping the herbs from bruising too much. (I like to add my mint with the toasted rice powder for maximum minty fresh taste) but you can add yours anytime with the aromatics.
Finish with toasted rice powder. Sprinkle the toasted rice powder and more chili flakes (if you like yours spicy!) over the top. Toss once more, taste, and adjust with more fish sauce, lime, or chili as needed.

Notes

You can find toasted rice powder at Asian markets or make it at home by dry roasting raw rice until golden brown and grinding it into a fine powder. Find my Khao Khua recipe here.
Use fresh Thai herbs like green onion, shallot, cilantro, and mint for the best result. If you can find culantro, use those! Learn more about the different types of Thai herbs here.
Feel free to adjust the spice level by adding more or fewer chilies and dry ground chili flakes.
Let the larb sit at room temperature for a short time (5 minutes) to allow the flavors to meld together before serving to enhance the flavors.
Serve your Thai beef larb as an appetizer by making lettuce wraps. Making it even more healthy with added leafy greens.

Prep Time: 10
Cook Time: 10
Category: beef recipe, Salads
Method: stovetop
Cuisine: Thai