Entrée: Sri Lanka – ลาบเนื้อ ▶ Larb Neua (Spicy Minced Beef Salad)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 8 min

Additional 10 min

Total 40 min

Ingredients

1 lb / 500 g lean minced beef (or minced lamb/beef combination)
1 tbsp (15 ml) neutral oil (vegetable, canola, or coconut oil)
1 tsp Sri Lankan roasted curry powder (or mild curry powder)
6–8 fresh curry leaves, roughly chopped
1 small shallot, very thinly sliced
3 garlic cloves, finely minced
1 inch (2.5 cm) fresh ginger, finely minced
2–3 bird’s eye chiles (or 1–2 serranos), thinly sliced, plus more to taste
3 tbsp (45 ml) freshly squeezed lime juice (about 1–2 limes)
2 tbsp (30 ml) fish sauce (or tamari/soy sauce for a vegetarian option)
1 tbsp palm sugar or light brown sugar
2 tbsp toasted rice powder
1 / 4 cup (20 g) toasted desiccated coconut or lightly toasted shredded coconut
1 / 4 cup (10 g) fresh mint leaves, roughly chopped
1 / 4 cup (10 g) fresh cilantro (coriander leaves), roughly chopped
3 green onions (scallions), thinly sliced
Salt and freshly ground black pepper, to taste
Optional for serving: lettuce leaves (butter or romaine), sliced cucumber, lime wedges, extra herbs

Instructions

Make toasted rice powder: heat a small dry skillet over medium heat. Add 2 tbsp uncooked jasmine or short-grain rice and toast, stirring constantly, until the rice is golden brown and fragrant (about 4–6 minutes). Let cool, then grind coarsely in a mortar & pestle or spice/coffee grinder until you have a sandy, slightly coarse powder. Set aside.
Prep aromatics and herbs: slice the shallot very thin, mince garlic and ginger, chop curry leaves, mint, cilantro and green onions, and slice the chiles. Toast the desiccated coconut in a dry pan over low heat until light golden, if not already toasted.
Heat oil in a wide skillet or wok over medium-high heat. Add the curry leaves and fry briefly until fragrant (10–20 seconds), then add the minced garlic and ginger and sauté for 20–30 seconds—do not let them burn.
Add the minced beef to the pan and break it up with a wooden spoon. Cook, stirring and pressing to crumble, until the meat is browned and mostly cooked through (5–8 minutes). Sprinkle in the Sri Lankan roasted curry powder during cooking and stir to distribute.
When the beef is cooked, reduce heat to low. Stir in fish sauce, lime juice and palm sugar. Taste and balance: add a little more lime for acidity, fish sauce for saltiness, or sugar for sweetness as preferred.
Remove the pan from heat. Immediately stir in the toasted rice powder and toasted coconut—these will give the salad its characteristic texture and nutty aroma. Toss to combine so the meat is lightly coated and slightly drier in texture.
Add the thinly sliced shallot, chiles, green onions, chopped mint and cilantro. Mix gently but thoroughly so the fresh herbs and aromatics slightly wilt from the residual heat and the flavors marry. Adjust seasoning with salt, pepper and more lime or fish sauce if needed.
Let the larb sit 5–10 minutes for flavors to meld, then taste and adjust one final time.
To serve: plate warm or at room temperature with lettuce leaves (for wrapping) and sliced cucumber on the side. Garnish with extra herbs, toasted coconut and lime wedges. Serve with steamed rice or as finger food wrapped in lettuce.