Beef Larb (Low Carb)
Beef Larb (Low Carb)
INGREDIENTS
- 1 lb. ground beef
- 3 Thai chilis, sliced on bias
- ½ tsp palm sugar, grated
- 3 small shallots, minced
- 1 green onion, sliced on bias
- 1 Tbsp Togarashi powder
- 3 oz Yuzu juice or Lime juice
- 1.5 oz fish sauce
- 2 Tbsp sticky rice, toasted and ground
- 1 oz cilantro, chopped roughly
- 1 small bunch mint leaves sliced
- 1 Tbsp avocado oil
- Butter lettuce leaves for plating
STEP-BY-STEP
- 1. Heat a cast iron pan with oil at high heat until smoking.
- 2. Add the ground beef and sear for 3-4 minutes until the bottom is crisp. Break up the meat with a spatula.
- 3. Turn the heat off, and add the Togarashi and toasted sticky rice. Stir and cook for 30 seconds.
- 4. Add the yuzu or lime juice, fish sauce, and sugar, and cook until the sugar has dissolved.
- 5. Add the mint, cilantro, shallot, and ½ green onion.
- 6. Arrange butter lettuce leaves on plate and place beef larb mixture on top.
- 7. Garnish with the remaining green onion and Thai chilis.