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Hmong Beef Larb
Experience the vibrant flavors of Hmong cuisine with this delicious Beef Larb, a traditional dish that perfectly balances savory, tangy, and aromatic elements. Made with finely minced beef, fresh herbs, and a zesty lime dressing, this dish is not only refreshing but also packed with flavor. Often enjoyed as a main course or served as a light side dish, Beef Larb is a celebration of fresh ingredients that truly reflects the heart of Hmong cooking. With roots in Laos, this dish has become popular across Southeast Asia, known for its bold flavors and healthy ingredients.
Servings: 4
Ingredients
- Ground beef
- 1 pound (450g)
- Romaine lettuce
- 1 head, leaves separated
- Green onions
- 4, finely chopped
- Fresh cilantro
- 1/2 cup, chopped
- Fresh mint leaves
- 1/2 cup, chopped
- Sugar
- 1 teaspoon
- Chili flakes
- 1 teaspoon (adjust to taste)
- Fish sauce
- 3 tablespoons
- Fresh lime juice
- 3 tablespoons
Instructions
- In a large skillet, heat a splash of oil over medium heat. Add the ground beef and cook, breaking it apart with a spatula, until browned and fully cooked, about 6-8 minutes. Drain excess fat if necessary.
- While the beef is cooking, prepare the dressing: In a small bowl, whisk together the lime juice, fish sauce, sugar, and chili flakes until the sugar is completely dissolved.
- Once the beef is cooked, remove it from heat and pour the lime dressing over it. Stir well to combine, ensuring the beef is evenly coated.
- Add the chopped mint, cilantro, and green onions to the skillet, mixing everything thoroughly to combine the fresh herbs with the beef.
- To serve, spoon the beef mixture into the romaine lettuce leaves, using them like wraps. Enjoy immediately, garnished with additional herbs if desired.
Dietary Information
Servings: 4 • Dish Type: Main Course • Prep Time: 15 minutes • Cook Time: 10 minutes • Calories: 350 • Fat: 20g • Carbs: 5g • Protein: 30g • Sodium: 700mg • Sugar: 1g
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