Thai Beef Larb Salad with Instant Pot Coconut Sticky Rice
This thai beef larb is a crazy flavorful weeknight dinner full of texture and is oh-so-satisfying. It's a super quick dinner that truly has it all!
Recipe type: Main, Dinner
Cuisine: Gluten-Free, Thai, Lao
  • coconut sticky rice, for serving (recipe above, make this first)
  • ½ cup raw skin-on peanuts
  • Sesame oil, for stir frying
  • 4 garlic cloves, smashed
  • 2 teaspoons minced peeled fresh ginger
  • 1 pound ground beef
  • fine sea salt
  • 1 large shallot, thinly sliced into rings
  • 5 green onions, thinly sliced
  • 1 lemongrass stalk, bottom third only, outer layer removed, thinly sliced
  • 1 Tablespoon asian fish sauce
  • 2 Tablespoons fresh lime juice
  • 1 cup torn mint leaves
  • ½ cup chopped cilantro
  • head of green cabbage cut into quarters and leaves separated
  • lime wedges, for serving
  1. 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.
  2. 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.
  3. 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.
  4. Remove from heat and stir in shallots, green onions, lemongrass, fish sauce and lime juice.
  5. Allow the meat to cool a bit more, then stir in the mint and cilantro.
  6. Serve with coconut sticky rice, toasted peanuts, cabbage leaf cups and extra lime wedges.
Recipe by The Eclectic Kitchen - Crystal Cartier at