Laab Thai Ground Beef Salad Recipes

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.

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.

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.

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.

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.

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.