Laab Thai Ground Beef Salad Recipes

LAAB - THAI GROUND BEEF SALAD

Laab - Thai Ground Beef Salad image

Wonderful fast summer or anytime meal that comes together quickly once you have your ingredients prepped. Mise en place very helpful with this dish. From Taste of Thai - thank you! Use a nice butter lettuce for this - core the head & rinse the leaves well. Dry & have plenty available - use 2 heads if they seem small - 1 per serving! I entered 12 leaves simply because the program required a number - we just keep a couple of heads available when we make this.

Provided by Busters friend

Categories Meat

Time 35m

Yield 2 serving(s)

Number Of Ingredients 13

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

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

Laab - Thai Ground Meat Salad image

This is one of my favorite Thai recipes. It can be made with ground beef, lamb or chicken. It should be eaten at room temperature, over rice, mixed with cellaphane noodles or wrapped in lettuce leaves. Because it can be served cool, it is ideal for a dinner buffet or served as appetizers, wrapped in lettuce.

Provided by Beansprout

Categories Chicken

Time 25m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

3 teaspoons dry white rice
1 tablespoon cooking oil (if using chicken)
3 cloves garlic, crushed
1 lb ground beef
6 shallots, sliced
4 scallions, sliced (green onions)
3 tablespoons Thai fish sauce
3 tablespoons lime juice
1/2 cup fresh mint leaves or 1/2 cup cilantro leaf
ground red pepper

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 GAI

Larb Gai image

Larb gai (Thai chicken salad) is a dish made with ground chicken, chiles, mint and basil. Serve as a main dish or as an appetizer in lettuce cups. For a heartier version, serve it with rice. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 14

Ingredients

1 pound ground chicken
2 tablespoons canola oil
2 shallots, thinly sliced
2 green or red fresh chiles, seeded and chopped
2 garlic cloves, minced
2 tablespoons lime juice
3 tablespoons fish sauce
1 tablespoon sweet chili sauce
2 teaspoons brown sugar
1 to 2 teaspoons Sriracha chili sauce
1/4 cup fresh cilantro leaves
2 tablespoons minced fresh mint
Hot cooked sticky rice
Boston lettuce leaves, optional

Steps:

In a large skillet, cook chicken over medium heat until no longer pink, 8-10 minutes, breaking it into crumbles; drain. In the same skillet, heat oil over medium heat. Add shallots and chiles; cook and stir until tender, 3-4 minutes. Add garlic; cook 1 minute longer. Stir in the cooked chicken, lime juice, fish sauce, chili sauce, brown sugar and Sriracha. Cook and stir until heated through. Stir in cilantro and mint. Serve with rice and, if desired, lettuce leaves.

Nutrition Facts : Calories 262 calories, Fat 16g fat (3g saturated fat), Cholesterol 75mg cholesterol, Sodium 1211mg sodium, Carbohydrate 10g carbohydrate (6g sugars, Fiber 0 fiber), Protein 20g protein.

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