Laab Thai Ground Beef Salad Food

LAAB - THAI GROUND BEEF SALAD

Steps:

• Toast rice in a dry skillet (no oil) over medium-high heat. Cook rice, shaking pan frequently until rice turns golden, about 8 minutes.
• While rice is toasting, combine beef, 3 tablespoons of the lime juice, Fish Sauce, shallots and ginger in a bowl.
• When rice is golden, pour on plate to cool. In same skillet over high heat, add beef mixture. Cook, breaking meat into small pieces, about 5-7 minutes or until cooked through. Remove from heat.
• Add remaining tablespoon of lime juice, scallions, mint, cilantro, Garlic Chili Pepper Sauce and sugar to meat. Mix well.
• Add cooled rice to spice grinder or blender, and grind into a sandy powder. Add to meat mixture and mix well.
• Spoon laab into a serving bowl lined with lettuce leaves, or serve on individual leaves for a pretty presentation. Garnish with whole mint leaves.

LAAB - THAI GROUND MEAT SALAD

Steps:

• Dry roast the rice in a skillet until browned, then pound or process to a coarse powder and set aside.
• Brown the ground meat with the garlic- If using ground chicken, saute the garlic for a minute in oil first.
• Add shallots, scallions, mint leaves and roasted rice powder.
• Stir fry until the shallots become limp.
• Remove from heat.
• Add remaining ingredients.
• Let chill slightly.
• Serve with rice, cellophane noodles or wrapped in lettuce leaves.

LARB

Steps:

• Cook the ground meat until done and drain.
• Mix the meat with the lime juice, fish sauce, red onions, chili peppers (optional), roasted rice powder and mix well.
• Serve on bed of lettuce and top with sliced green onions and mint leaves.
• May add additional red peppers if you desire it hotter.
• Enjoy.

LARB (LAAB) THAI MEAT SALAD WITH MINT AND LEMONGRASS

Steps:

• Combine the first four ingredients in a medium bowl. Save this sauce for later.
• Simmer the broth in heavy large skillet over medium heat. Add the ground chicken. Simmer until cooked through, breaking up any clumps of meat with a spoon, about 8 minutes. Add green onions, shallots, lemongrass and chillies. Stir until vegetables are tender and most of liquid has evaporated, about 4 minutes. Remove from heat. Stir in sauce, cilantro and mint.
• You can serve this salad as is with butter lettuce or use it as a filling for your fresh rolls.

THAI BEEF SALAD

Steps:

• Mix the chili flakes and garlic together.
• Mix in the lime or lemon juice, fish sauce, sugar, sliced lemongrass and red onions.
• Boil the beans in a pot of water for just for a couple minutes. Rinse in cool water and drain.
• Cut the cucumber in half lengthwise and use a spoon to scoop out the seeds. Cut into half-moon shapes.
• Mix the beans, tomatoes, cucumber, grapes and most of the herbs together in a salad bowl.
• Heat up a frying pan or griddle until very hot.
• Smear the meat with oil on both sides and cook for 2-4 minutes on each side. This will leave a bit of pink in the middle.
• If you want it well done, adjust the cooking time as necessary.
• Let the meat rest for five minutes before slicing, then lay it on a work surface and slice it thinly on a slant.
• Spoon most of the dressing mixture you prepared earlier over the salad.
• Slide the steak slices through a bit of the remaining dressing, then arrange it over the salad.
• Decorate with the leftover herbs and serve.