If you like it, save it!
Save and organize all of the stuff you love in one place.Got it!
If you like something…
Click the heart, it's called favoriting. Favorite the stuff you like.Got it!
Author Notes: This is a favorite and easy recipe that features the sharp, fresh-green taste of the mint I grow in my herb garden. It can be made with lamb or pork. My recipe probably defies traditional larb-making rules because of the nuts sprinkled on top, but to me they balance the Thai flavors I love. —Lisa Peterson
- 8 ounces ground sirloin
- 1/4 teaspoon crushed red pepper flakes (or more, if desired)
- 2 teaspoons nam pla
- 2 tablespoons fresh lime juice (or the juice of 1 large lime)
- 2 tablespoons toasted rice powder*
- 1 tablespoon minced shallot
- 2 tablespoons chopped cilantro
- 2 tablespoons chopped mint
- 8 large Boston lettuce leaves, washed, dried
- 2 chopped scallions (use some of the green)
- 2 tablespoons chopped salted roasted peanuts (cashews or macadamias can be substituted)
- 1. In a small bowl toss together the beef, pepper flakes, nam pla and lime juice. Cook over medium heat until no redness appears in the meat (about 7 minutes). Stir in rice powder, shallots, cilantro and mint; keep warm
- 2. On each serving plate arrange 4 lettuce leaves. Divide beef over the lettuce, sprinkle with scallions and peanuts. Serve immediately. *Rice powder is a cinch to make: toast ¼ cup brown rice in a small fry pan over medium-high heat until the grains turn golden brown. Cool a few minutes; grind in a spice grinder.
- This recipe was entered in the contest for Your Best Recipe with Mint