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lettuce cups filled with finely crumbled cooked beef, sliced shallot and chopped mint and cilantro, with a small serving of white rice beside them
Melissa Hart

Beef Larb Lettuce Cups

Toasted rice powder gives these lettuce cups their nutty grit, so it isn't a throwaway garnish. Toast a small spoonful of uncooked rice while the beef cooks, then crush it until it resembles coarse sand rather than sharp pieces. The lime dressing hits the warm meat off the heat, and the herbs go in last so the filling tastes bright instead of stewed.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4
Ingredients Method

Ingredients
  

  • 2 tbsp uncooked jasmine rice
  • 1 cup additional jasmine rice rinsed
  • 1 1/4 cups water for rice
  • 1 lb 90% lean ground beef
  • 1/4 cup water for beef
  • 3 tbsp fresh lime juice
  • 1 1/2 tbsp fish sauce
  • 1 tsp brown sugar
  • 1/2 tsp crushed red pepper
  • 1 small shallot very thinly sliced
  • 1/2 cup chopped fresh mint
  • 1/2 cup chopped cilantro
  • 12 large butter lettuce leaves washed and dried

Method
 

  1. Start the cup of rinsed rice with 1 1/4 cups water in a covered saucepan; cook on low for 15 minutes once boiling, then rest covered for 5 minutes.
  2. Toast the 2 tablespoons dry rice in a small skillet over medium heat for 4 to 5 minutes, shaking often, until golden. Crush finely with a mortar and pestle or spice grinder.
  3. Put the beef and 1/4 cup water in a large skillet. Cook over medium-high heat for 7 to 9 minutes, stirring into fine crumbles, until no liquid pools and the meat reaches 160°F.
  4. Remove from the heat. Stir together lime juice, fish sauce, sugar and red pepper, then mix into the beef with the shallot and toasted rice powder.
  5. Cool the beef for 2 minutes, fold in mint and cilantro and spoon into lettuce leaves. Serve the cooked rice alongside, dividing everything into four portions.