Laab is a vibrant Thai minced beef salad where seasoned ground beef is stir-fried with garlic, chillies and fish sauce, then served in crisp lettuce leaves or over fresh greens. The combination of high-heat cooking and punchy Southeast Asian flavours makes it both quick and deeply satisfying.
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1. In a wok or frying pan, heat the oil and fry the garlic and chillies, stirring well, until the garlic begins to brown.
2. Add the minced beef and stir fry over a high heat, breaking apart the meat and mixing in the garlic and chilli.
3. Add the remaining ingredients to the pan and continue to stir fry until the beef is cooked through. Arrange over the plated lettuce leaves and garnish with chopped peanuts and a wedge of lime.
Store cooled beef mixture in an airtight container in the fridge for up to 3 days; reheat gently in a pan or serve at room temperature, assembled with fresh lettuce and garnishes just before eating.
wok or large frying pan
Fish sauce is central to authentic laab flavour, but you can substitute soy sauce (use 2 tbsp total) or tamari for a vegetarian version, though the taste will differ.
Laab is served raw or barely cooked in traditional versions; this recipe stir-fries the beef until cooked through and serves it cold or warm over lettuce, making it a lighter, fresh take.
Continue stir-frying over high heat until the mince is no longer pink and has absorbed the sauce, about 3–4 minutes after adding the liquid ingredients.
Cook the beef mixture and store it separately from lettuce and garnishes; reheat gently or serve at room temperature and assemble just before eating to keep lettuce crisp.
Use lean minced beef so it doesn't become greasy; 5–10% fat is ideal for both flavour and texture when stir-fried.
