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+ servings

Beef Larb with Pickled Vegetable Slaw

Prep Time 20 mins
Cook Time 20 mins
Total Time 40 mins
Servings 4

Ingredients
  

Pickled Vegetable Slaw

  • 1/4 cup rice vinegar
  • 1 tbsp sugar
  • 1/2 tsp salt
  • 1/2 cup shredded carrots (about 2 medium carrots)
  • 1 small English cucumber (or 1/2 large), julienned
  • 1 small shallot, thinly sliced
  • 1 small jalapeño, thinly sliced

Beef Larb

  • 1 lb ground beef
  • 2 tbsp neutral oil
  • 2 cloves garlic, minced
  • 1 tsp ginger, grated (about 1-inch fresh ginger)
  • 2 green onions, thinly sliced
  • 1/2 jalapeño, finely chopped
  • 2 tbsp soy sauce
  • 2 tsp fish sauce
  • 1 tbsp lime juice
  • 1 tbsp brown sugar
  • Salt and pepper, to taste
  • Butter lettuce, rice (we use brown), cilantro, basil, mint, Sambal oelek, and/or Sriracha for serving

Instructions
 

Pickled Vegetable Slaw

  • Whisk together the rice vinegar, sugar, and salt until the sugar is dissolved. Pour the dressing over the vegetables, mix to coat, and let sit for at least 10 minutes. This can be made up to three days in advance.

Beef Larb

  • In a medium pan (preferably cast-iron), heat the oil over high heat. Add the beef, and press it into a single layer with a spatula. Cook until the bottom is crispy and browned (not burnt!), about 5 minutes. Break it up with your spatula and cook through. Drain any fat.
  • Add the scallions and jalapeno to the pan, and cook until the jalapeno is softened. Stir in the ginger and garlic and cook until fragrant. Lastly, add the soy sauce, fish sauce, lime juice, hot sauce, and brown sugar to the pan. Stir to combine. Season with salt and pepper. Taste, and add more seasonings as necessary.
  • Serve the beef in lettuce cups with pickled vegetables and rice. (Alternatively, you can serve it over bowls of rice). Add additional herbs, lime wedges, and hot sauce to taste.
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