Laab - Thai Ground Beef Salad

Name: Laab - Thai Ground Beef Salad
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 2 servings
Ingredients: 2 tablespoons jasmine rice (uncooked); 1 lb ground beef (ground pork may be substituted); 4 tablespoons lime juice, divided (about 3-4 limes); 1 tablespoon fish sauce; 1/2 cup shallot, thinly sliced; 2 teaspoons gingerroot, minced fresh; 4 scallions, chopped; 1/4 cup mint leaf, chopped, plus whole leaves; fresh cilantro, for garnish; 2 tablespoons cilantro, chopped; 2 tablespoons chili-garlic sauce; 2 teaspoons light brown sugar; 12 lettuce leaves

Jump to ingredients

Laab is a Thai ground beef salad built on toasted rice powder, fresh lime, and aromatic herbs. This quick summer dish comes together in minutes once ingredients are prepped, making it perfect for weeknight dinners or light meals.

More like this:🏷️Thai 🏷️Asian 🏷️< 60 mins

Total

35 min

Servings

2

Recipe Source

View original recipe

From Food.com · by Busters friend

Ingredients

13 Ingredients

CookOS may earn a commission from Instacart orders.

Powered by Instacart

Prices vary by store

^*Service fees apply. Instacart^® and the Instacart logo are registered trademarks of Maplebear Inc. d/b/a Instacart.

Instructions

1
Toast rice in a dry skillet (no oil) over medium-high heat. Cook rice, shaking pan frequently until rice turns golden, about 8 minutes.
2
While rice is toasting, combine beef, 3 tablespoons of the lime juice, Fish Sauce, shallots and ginger in a bowl.
3
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.
4
Add remaining tablespoon of lime juice, scallions, mint, cilantro, Garlic Chili Pepper Sauce and sugar to meat. Mix well.
5
Add cooled rice to spice grinder or blender, and grind into a sandy powder. Add to meat mixture and mix well.
6
Spoon laab into a serving bowl lined with lettuce leaves, or serve on individual leaves for a pretty presentation. Garnish with whole mint leaves.

Was this recipe helpful?

Tips & Notes

Pro tips

Mise en place is critical—have all ingredients prepped and measured before you start cooking, especially the lime juice, herbs, and spices, since the beef cooks quickly and you'll add everything in rapid succession.
Toast the rice over medium-high heat, shaking the pan frequently for even color; it should turn golden in about 8 minutes. Don't walk away, as it can burn quickly.
Use fresh, quality butter lettuce and dry the leaves thoroughly after rinsing; wet lettuce will wilt when the warm beef mixture is spooned onto it.
Grind the cooled rice into a sandy powder using a spice grinder or blender; this texture is key to the dish's identity and mouthfeel.

Substitutions

Ground pork → ground beef (or vice versa, 1:1 ratio)
Fish sauce → soy sauce or tamari (1:1, though flavor profile shifts slightly)
Chili-garlic sauce → sriracha or Thai chili paste (same amount)
Mint → Thai basil or cilantro (adjust to taste, though mint is traditional)

Storage & make-ahead

Store the beef mixture in an airtight container in the refrigerator for up to 3 days; rewarm gently in a skillet over medium heat before serving with fresh lettuce leaves.

Equipment

Spice grinder or blender · Dry skillet

Common Questions

Can I use ground pork instead of beef?

Yes, the recipe notes that ground pork is an acceptable substitute. Use the same amount and cooking time.

Why do you toast the rice, and can I skip this step?

Toasting the rice for about 8 minutes until golden creates a nutty, sandy powder that's essential to laab's flavor and texture. Skipping this step will noticeably change the dish.