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.