Beef larb (Thai lettuce wraps)

Hi friends and followers!

Appy and I chilling over the holiday break

It has been way too long since I have posted and I am so gratefully inspired. I had some wonderful and indulgent eating experiences over the holidays and my birthday. For example, Dan took me to BLT steak for my birthday on the 4th. Check out these amazing gruyere popovers we had:

These must be featured in an upcoming post at some point!

As fabulous as it was,  all good things must come to an end and I am happy to get back to cooking my own meals. Seeing as it is that special time of the year again, I thought it would be perfect to blog my recipe for beef larb. It's high in protein, low in carbs and full of healthy fat.

Larb is a very authentic meat Thai dish. I have typically seen it made with ground chicken, beef or turkey. It is cooked with lots of flavorful aromatics (lemongrass, garlic, lime juice, etc.) to give it a really complex flavor. To make it feel more complete, I serve it in lettuce wraps. The lettuce provides a really nice crunch and serves as a "meat delivery vehicle." You could also serve it with rice.

This meal is so fun and unique. I will warn you though, it can be messy so don't wear your Sunday best while eating it!

A couple of specialty ingredients may be a little more difficult to find. Specifically, the fresh lemongrass and the Thai chile. I found mine at the DeKalb Farmer's Market. You can sub out the Thai chile for another kind, such as serrano. You could also use red pepper flakes. Or, if you don't like spicy foods, leave them out! Don't skip the lemongrass though--it really adds to the dish.

Beef larb

Dressing:

1/3 cup fresh lime juice (about 3-4 limes depending on how juicy they are)

1 teaspoon lime zest (about 2 limes)

3 tablespoons fresh lemon juice (about 1 lemon)

2 tablespoons fish sauce (you can buy this in the ethnic foods aisle, it lasts forever in the fridge)

2 tablespoons honey

Larb:

3 tablespoons coconut oil (or neutral flavored oil, such as vegetable)

3 shallots, thinly sliced

1/4 cup finely minced lemongrass 

1x1 inch cube fresh ginger, leave whole 

1/4 cup diced red bell pepper

1 clove fresh garlic, minced

2-3 Thai chiles or 1 serrano, very thinly sliced

1 lb ground sirloin

1/2 cup chopped fresh mint leaves

Salt and pepper to taste

1 head iceberg lettuce 

Serves 4

1.) In a small bowl, combine the lime juice, lime zest, lemon juice, fish sauce and honey. Set aside.

2.) In a large saucepan, heat the oil over medium heat. Add the shallots, lemongrass, chile, garlic, red pepper and ginger. Season with a pinch of salt. Sauté for 3-5 minutes, until they start to soften.

3.) Add the beef and season with more salt to taste. Cook until the meat is cooked through, about 5 minutes. Add the dressing to the pan. Cook for an additional 3-4 minutes until all the flavors are combined.  Remove the cube of ginger and discard. There will be liquid at the bottom of the pan, no worries!

4.) Remove from the heat and let cool slightly.  Chop the mint and stir it in.  Taste for seasoning.

5.) Take the iceberg lettuce and remove the core. Peel off individual lettuce leaves for serving.

6.) Spoon the larb onto the lettuce leaves and enjoy!

I wish all of you the best. Cheers to a healthy and happy 2012!