Beef Larb

Name: Beef Larb
Total time: 30 min
Yield: 2 servings
Cuisine: laotian
Ingredients: 10 pcs Cilantro; 2 pcs Shallot; 60 g Sticky Rice; 15 g Galangal; 4 pcs Bird's Eye Chili; 300 g Beef; 12 pcs Mint; 6 pcs Sawtooth Coriander; 2 tbsp Fish Sauce; 0.8 tsp Kosher Salt; 2 pcs Lime; 2 pcs Kaffir Lime Leaf

Warm minced beef tossed with lime, herbs, and nutty toasted rice for a bold, sandy finish.

Ingredients

10 pcs Cilantro
2 pcs Shallot
60 g Sticky Rice
15 g Galangal
4 pcs Bird's Eye Chili
300 g Beef
12 pcs Mint
6 pcs Sawtooth Coriander
2 tbsp Fish Sauce
0.75 tsp Kosher Salt
2 pcs Lime
2 pcs Kaffir Lime Leaf

Method

Toast {sticky_rice} with {kaffir_lime_leaf} and {galangal} in a dry skillet over medium heat, stirring often for deep golden color and a nutty aroma, then cool slightly so it grinds evenly.
Grind the toasted {sticky_rice}, {kaffir_lime_leaf}, and {galangal} to a coarse sandy powder in a mortar or spice grinder; this texture gives larb its signature body.
Dry-toast {birds_eye_chili} in a small pan over medium-low heat until darkened in spots and fragrant, then crush to rough flakes.
Finely mince {shallot}, thinly slice {mint}, {cilantro}, and {sawtooth_coriander}, and cut {lime} so everything is ready for fast off-heat assembly.
Pat {beef} dry, then sear in a wide skillet over medium-high heat with {kosher_salt}, breaking it up and spreading it out so it browns instead of steams. Cook until just done and lightly caramelized, then take it off the heat so the dressing stays fresh and not greasy.
Off the heat, toss the hot {beef} with {fish_sauce}, lime juice from {lime}, toasted {birds_eye_chili}, {shallot}, ground {sticky_rice}, {mint}, {cilantro}, and {sawtooth_coriander}. Mix until sandy and fragrant rather than wet, then taste and brighten with more lime and a pinch of {kosher_salt} if needed.