Thai cuisine is always diverse, in which Larb is considered one of the delicious and sophisticated appetizers. Housewives can refer to and mix the beef Larb (beef stew) with shrimp paste to make a appetizer for the family's weekend meal.
To have a plate of Thai-style Larb beef, prepare all ingredients including 300gr fresh beef rolls (should choose the soft meat, less tendons); 2 tablespoons rice ear; 1 handful of mint; 1 handful of coriander (smelly spinach); 2 - 3 branches of green onions; 3 - 4 purple onions (dried onions).
For the sauce, you will need 3 tablespoons delicious fish sauce; 3 tablespoons fresh lemon juice; 1 teaspoon sugar; 1 teaspoon chili powder (adjusted to taste). The side dish will be shrimp cake with lettuce, diced carrots and fresh chili for decoration.
The minced beef is moderate so as not to be too crushed, you can marinate it with a little spices to add richness. Peel the purple onions, slice thinly; green onions, corn, basil, pick them up and wash them, drain them before chopping them into small pieces.
Place the pan over the stove and add a little cooking oil, when the hot oil quickly stir-fry the beef over high heat. Stir the stewed meat regularly until the meat is light and cooked evenly, be careful not to stir-fry it for too long, it will make the beef dry and tough. When the beef has just cooked, turn off the heat and put it in a separate bowl to cool down.
Make the broth to prepare the beef Larb dressing by dissolving the fish sauce, lemon juice, sugar and chili powder in a small bowl. Next, pour the mixture of the sauce over the meat and mix well.
Next, add sliced purple onions, green onions, corn, basil and carrots (if any) and season with 2 tablespoons of roasted rice, mixing well once more.
fried the shrimp cake in a hot pan of oil until crispy yellow, removed and placed on a paper so that the fat is completely gone.
Present the beef Larb to a deep plate, you can fill with a layer of lettuce underneath, decorate with a few slices of fresh chili, diced carrots and mint leaves to make the dish more appealing.
