This dish brings together the vibrant flavors of Thai cuisine with tender slices of Australian beef tenderloin. The beef is quickly grilled to lock in its juices, then tossed with a medley of fresh herbs, zesty lime juice, and the nutty aroma of toasted rice. The chili powder adds a gentle heat, while the garnish of dried chilies provides a striking visual contrast. Serve it with sticky rice and fresh vegetables for a satisfying meal.
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Grill the Australian beef tenderloin in a pan for 1-2 minutes on each side until the surface is browned and the inside is cooked to your preferred doneness.
Slice the beef into bite-sized pieces and set aside.
Combine the chopped green onions, Thai mint leaves, cilantro, sliced shallots, chili powder, finely ground toasted rice, fish sauce, and lime juice in a mixing bowl.
Add the sliced beef to the bowl and toss until everything is evenly coated and well combined.
Garnish with dried chilies and serve with sticky rice and/or a platter of fresh vegetables.
For a more authentic flavor, use freshly toasted and ground rice instead of pre-ground rice.
Adjust the amount of chili powder and dried chilies based on your spice tolerance.
If you can't find Thai mint leaves, substitute with regular mint leaves, but the flavor will be slightly different.
Can I use a different cut of beef?
Yes, you can use other tender cuts like sirloin or ribeye, but the texture and flavor may vary slightly.
What can I use instead of fish sauce?
You can substitute soy sauce or tamari for fish sauce, but it will alter the flavor profile of the dish.
How do I make toasted rice at home?
Toast uncooked sticky rice in a dry pan over medium heat until golden brown, then grind it into a fine powder using a mortar and pestle or a spice grinder.
Can I make this dish ahead of time?
It's best to prepare and serve it fresh, but you can grill and slice the beef ahead of time, then toss it with the herbs and seasonings just before serving.
What vegetables pair well with beef larb?
Fresh vegetables like cucumber, lettuce, cabbage, and carrots complement the flavors of beef larb beautifully.
