Beef Laap

Thai Beef Laap Recipe - Delicious Ground Beef with Aromatic Spices and Vegetables

Region / culture: Thailand | Preparation time: 15 minutes | Cooking time: 10 minutes | Servings: 4

Introduction

Beef Laap, also known as Larb, is a traditional Southeast Asian dish that is particularly popular in Laos and Northeastern Thailand. This dish is celebrated for its unique blend of fresh herbs, ground meat, and a vibrant mix of seasonings, creating a harmonious balance between spicy, sour, salty, and umami flavors. It's a refreshing yet hearty dish that can be served as a main course or a side, making it a versatile addition to any meal.

History

The origins of Beef Laap can be traced back to Laos, where it is considered a national dish. However, its popularity has spread across the borders into neighboring countries, each adding their own twist to the recipe. Traditionally, Laap was made using water buffalo meat. Over time, as the recipe traveled and evolved, other types of meat such as beef, chicken, and pork became popular alternatives. The dish's essence lies in its method of preparation and the use of local, fresh ingredients, which have remained consistent over the years.

Ingredients

1 lb (454 g) fresh ground beef
mint leaves
3 cloves of garlic
1 tbsp chopped shallot
1 tsp ground coriander seeds
1 tsp ground hot chile peppers [1]
1 tbsp ground toasted rice [2]
1 tbsp chopped scallion
2 tbsp lime juice
1 tsp salt
1 tbsp fish sauce
fresh raw vegetables

How to prepare

Wrap the shallot and garlic in aluminum foil and roast on the stove for approximately 2 minutes per side until the content is scorched.
Remove the content from the foil, mash together well (with mortar and pestle, if available), and set aside.
Lightly cook the ground beef in a dry pan/wok until the pink is just gone, and place in a bowl.
Let cool for a few minutes.
Add fish sauce, salt, lime juice, and mix well.
Add the mashed garlic/shallot, ground coriander seed, toasted rice, ground hot chili, chopped scallion, and lightly toss together with a fork.
Serve on a bed of lettuce leaves and garnish with mint leaves.
This dish should be served with fresh raw assorted vegetables such as chunks of "yard-long bean", napa leaves (select the more tender inner leaves), lettuce leaves (romaine and other leaf lettuces are excellent), celery.

Variations

Chicken Laap: Substitute ground beef with ground chicken for a lighter version.
Vegetarian Laap: Use finely chopped mushrooms or tofu instead of beef for a vegetarian variant.
Spicy Laap: Increase the amount of ground hot chili peppers for a spicier kick.

References

↑ Adjust the amount of ground hot chile pepper to taste. Serve extra on the side to be added to the dish as needed.
↑ Make toasted rice by browning raw rice in a hot dry wok or frying pan, and then ground coarsely in a blender, or an acceptable substitute is to brown a commercial "cream of rice" in a hot dry pan/wok.

Cooking Tips & Tricks

To achieve the best flavor and texture in Beef Laap, consider the following tips:

- Use fresh ground beef with a bit of fat content for juiciness.

- Toasting rice before grinding it into powder will add a nutty flavor and a unique texture to the dish.

- Adjust the amount of ground hot chili peppers according to your heat preference.

- Fresh herbs are crucial for the authentic taste of Laap; do not substitute with dried herbs.

Serving Suggestions

Beef Laap is traditionally served with a side of fresh vegetables such as lettuce, cucumber, and long beans, and sticky rice. The fresh vegetables not only add a crunch but also help balance the spiciness of the dish.

Cooking Techniques

The key technique in preparing Beef Laap is the toasting of rice, which is then ground into a powder. This technique adds a unique texture and flavor to the dish. Additionally, lightly cooking the beef ensures it retains its tenderness and juiciness.

Ingredient Substitutions

If ground toasted rice is not available, ground roasted peanuts can be used as a substitute for a different but equally delicious texture and flavor.

- Lemon juice can be used in place of lime juice for a slightly different acidic note.

Make Ahead Tips

The ground beef mixture can be prepared ahead of time and refrigerated. However, for the best flavor, it's recommended to add the fresh herbs and seasonings just before serving.

Presentation Ideas

Serve Beef Laap in lettuce cups for an elegant and easy-to-eat presentation. Garnish with extra mint leaves and lime wedges for a refreshing touch.

Pairing Recommendations

Pair Beef Laap with a crisp, dry white wine such as Sauvignon Blanc or a light beer to complement its spicy and tangy flavors.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan over low heat, adding a splash of water if necessary to prevent drying out.

Nutrition Information

Calories per serving

A serving of Beef Laap contains approximately 200-250 calories, making it a relatively low-calorie option that is filling and nutritious.

Carbohydrates

Beef Laap is relatively low in carbohydrates, with the primary sources being the lime juice, shallots, and garlic. The total carbohydrate content is approximately 5-10 grams per serving, making it a suitable dish for low-carb diets.

Fats

The fat content in Beef Laap largely depends on the choice of ground beef. Using lean ground beef will reduce the fat content, while using a regular ground beef will increase it. On average, a serving of Beef Laap contains about 10-15 grams of fat.

Proteins

Beef Laap is an excellent source of protein, thanks to the ground beef. A single serving can provide about 20-25 grams of protein, making it a great option for muscle repair and growth.

Vitamins and minerals

This dish is rich in vitamins and minerals, particularly Vitamin B12, zinc, iron, and selenium from the beef, and Vitamin C from the lime juice. The fresh herbs and vegetables served with Laap also contribute additional nutrients, including Vitamin A, Vitamin K, and dietary fiber.

Alergens

The primary allergen present in Beef Laap is fish sauce, which contains fish. Individuals with a fish allergy should substitute fish sauce with soy sauce or omit it entirely.

Summary

Overall, Beef Laap is a nutritious dish that is high in protein and vitamins, low in carbohydrates, and can be adjusted in fat content by choosing leaner cuts of beef. It's a balanced meal that supports a healthy diet.

Summary

Beef Laap is a flavorful and nutritious dish that embodies the essence of Southeast Asian cuisine. With its rich history, versatile serving options, and health benefits, it's a must-try recipe for anyone looking to explore international flavors. Whether served as a main dish or a side, Beef Laap is sure to delight the palate with its unique combination of textures and tastes.

How did I get this recipe?

The first time I saw this recipe, I knew it was something special. It was a warm summer day, and I was visiting my friend in Laos. As we sat down to eat, she brought out a platter of beef laap, a traditional dish that is a staple in Lao cuisine. The fragrant aroma of fresh herbs and spices filled the air, and my mouth watered in anticipation.

My friend showed me how to make the dish, explaining each step in meticulous detail. She started by marinating the beef in a mixture of fish sauce, lime juice, and chili paste, which gave it a tangy and spicy flavor. Then she toasted some rice in a dry pan until it turned golden brown, before grinding it into a fine powder. This toasted rice powder would add a nutty and crunchy texture to the dish.

Next, my friend chopped up a variety of fresh herbs, including mint, cilantro, and green onions. She mixed them together with the marinated beef, along with some shallots and garlic. The combination of herbs and spices created a burst of flavor that was both savory and aromatic.

As my friend stirred the ingredients together, she explained that laap is a dish that is meant to be shared with loved ones. It is often served at special occasions, such as weddings and festivals, where it is enjoyed by family and friends alike. The communal nature of the dish is what makes it so special, bringing people together in a celebration of food and culture.

After the beef laap was finished, my friend served it on a bed of fresh lettuce leaves, garnished with more herbs and a sprinkle of toasted rice powder. The colors and textures of the dish were vibrant and inviting, a feast for the eyes as well as the palate.

As I took my first bite, I was struck by the harmony of flavors in the dish. The tangy lime juice and fish sauce paired perfectly with the spicy chili paste, while the fresh herbs added a burst of freshness. The toasted rice powder provided a satisfying crunch that contrasted with the tender beef, creating a symphony of tastes and textures in my mouth.

I asked my friend for the recipe, eager to recreate this delicious dish at home. She smiled and handed me a handwritten card with the ingredients and instructions. I thanked her profusely, knowing that this recipe would become a cherished part of my culinary repertoire.

When I returned home, I wasted no time in making beef laap for my family. As I cooked, the memories of my time in Laos flooded back, transporting me to a place of warmth and friendship. I could almost hear the sounds of laughter and music, feel the sun on my skin, and taste the flavors of a faraway land.

As I served the beef laap to my family, their eyes lit up with delight. They marveled at the unique flavors and textures of the dish, savoring each bite with relish. I told them the story of how I learned to make beef laap in Laos, and they listened with rapt attention, eager to learn more about this exotic cuisine.

From that day on, beef laap became a regular feature on our family dinner table. I would make it for special occasions, such as birthdays and holidays, or simply as a way to bring us together around a delicious meal. Each time I cooked the dish, I felt a connection to my friend in Laos, grateful for the gift of her recipe and the memories we had shared.

As the years passed, I continued to refine my recipe for beef laap, adding my own twists and variations to suit my family's tastes. Sometimes I would use different cuts of beef, or experiment with new herbs and spices. But no matter how I changed the dish, the core elements remained the same – the tangy marinade, the fragrant herbs, and the crispy rice powder.

Now, as I pass on this recipe to my grandchildren, I hope that they will carry on the tradition of making beef laap in their own homes. I hope that they will share it with their friends and loved ones, creating new memories and connections along the way. And I hope that, with each bite of this delicious dish, they will feel the warmth and camaraderie that I experienced in Laos so many years ago.

For me, beef laap is more than just a recipe – it is a symbol of friendship, culture, and love. It is a reminder of the power of food to bring people together, to create bonds that transcend time and distance. And it is a testament to the joy of cooking, of sharing a meal with those we hold dear. So the next time you make beef laap, think of me and the story behind this special dish. And remember that the best recipes are not just about the ingredients – they are about the memories and connections they create. Bon appétit!