head of green cabbage cut into quarters and leaves separated
lime wedges, for serving
Instructions
Preheat oven or toaster oven to 350 degrees. Toast raw peanuts for a few minutes until fragrant and golden. Use the back of a spoon to crush toasted peanuts and set aside.
Heat a large skillet over medium heat, swirl a couple tablespoons of oil in the heated pan. Add garlic and ginger and sauté until until lightly browned.
Add ground beef and sprinkle with sea salt. Chop, smash and stir the meat to break up clumps. Sauté until just cooked being careful not to overcook it.
Remove from heat and stir in shallots, green onions, lemongrass, fish sauce and lime juice.
Allow the meat to cool a bit more, then stir in the mint and cilantro.
Serve with coconut sticky rice, toasted peanuts, cabbage leaf cups and extra lime wedges.
Recipe by The Eclectic Kitchen - Crystal Cartier at https://theeclectickitchen.com/2018/09/25/thai-beef-larb-salad-with-instant-pot-coconut-sticky-rice/