LC Oh Nuts! Note
Ever have your heart set on a recipe only to exclaim “Oh nuts!” midway through when you realized you lacked an essential ingredient or three? Fortunately, as the author notes above, there’s a little leeway with the ingredients in this Thai beef recipe. Like, for example, swapping cashews for peanuts. Whew.
Thai Beef Salad | Larb
- Quick Glance
- 45 M
- 45 M
- Serves 4
If using coriander seeds, place them in a dry skillet over medium-low heat and toast them, shaking the skillet back and forth, until quite fragrant, about 6 minutes. Transfer the seeds to a plate to cool. Dump the seeds into a mini food processor or spice grinder and coarsely grind them, or crush them with the flat side of a chef’s knife. Transfer the pulverized seeds to a small bowl.
Bring a small saucepan of salted water to a boil. Dump in the green beans and cook for 1 minute. Drain and run under cold water to cool. Pat the beans dry, then very thinly slice the beans crosswise into small rounds (or, for a somewhat fancier schmancier presentation, halve the beans lengthwise into long slivers), and transfer the beans to a large bowl. Add the cabbage and 1 tablespoon cilantro and toss to combine.
In a small bowl, whisk together the fish sauce, 2 tablespoons lime juice, garlic, and sugar.
In a large skillet over medium-high heat, heat 1 tablespoon oil. Add the beef (or pork or chicken) and 1/4 teaspoon salt and cook, stirring with a wooden spoon and breaking up the chunks of meat until it’s cooked through, about 4 minutes. Remove the skillet from the heat and add the remaining 2 tablespoons cilantro, the fish sauce mixture, the onion, scallions, cashews, basil, mint, cayenne, and half the sliced chile and stir to combine. Taste and adjust the seasoning if necessary.
To the cabbage mixture, add the remaining tablespoon lime juice, the remaining tablespoon oil, and 1/4 teaspoon salt. Toss to combine.
Divide the cabbage mixture among 4 plates and top with the meat mixture. Sprinkle with the basil leaves and the remaining chile and coriander seeds, if using. Instruct guests to eat the Thai beef salad with their hands. (Although you could offer a fork and it wouldn’t be the worst thing in the world.)
Recipe Testers' Reviews
I am always amazed by fish sauce. How can something that smells like dirty socks make food taste so good? The bounty of flavors in this Thai beef salad recipe takes that sauce to a great place—sweet and sour, hot and cool, herbal and salty. Plus, you have tender meat and a crunchy salad. You might think there’s too much going on, but it all works. And despite the long ingredient list, this is not a difficult recipe. I sliced the beans lengthwise as it just seemed more in keeping with the texture of the shredded cabbage.
This Thai beef salad recipe had good heat, tang, and salt, as promised in the intro. I used only the nuts and fish sauce and found it to be salty enough for my taste. I loved the crunch of the cabbage and the freshness of the cilantro. I cut my green beans crosswise into rounds which was, to me, more aesthetically pleasing since it echoed the scallions and the serrano chile slices. The fish sauce dressing on the ground pork, coupled with the red onion and scallions, gave the mixture a hot, vibrant flavor. I doubt that substituting chicken or pork would alter the finished product, making this dish quite flexible. The meat and cabbage combo is totally satisfying and would be refreshing on a hot day (unfortunately, we still do not have summer here...). I topped the dish with the toasted coriander seeds, which added a nice crunch and nuanced flavor.