Spicy, Limey Larb | MYOTO
Rachael Ray

Spicy, Limey Larb | MYOTO

{"handle":"spicy-limey-larb-myoto-rachael-ray","title":"Spicy, Limey Larb | MYOTO","seoTitle":"Spicy, Limey Larb | MYOTO | Rachael Ray","seoDescription":"Rach shares her quick and easy Thai larb and says that if you like chilies + tacos, you're going to love this!","image":"https://images.ctfassets.net/vmuke7sdou62/2DvXWcIHLNnTXFybfSjTxb/3ff2877f00754620d69ef3b24e71a61d/17091_-_larb.jpg","ingredients":"

For the Sauce:

  • 2 tablespoons fish sauce
  • Juice of 2 limes
  • 2 tablespoons light brown sugar
  • 1 to 2 tablespoons sriracha
  • ¼ cup warm bone stock (chicken or beef) or water

For the Larb:

  • 2 tablespoons peanut oil or any high-heat oil
  • 2 pounds ground meat or meats of choice: pork, lamb or beef
  • 3 or 4 makrut lime leaves (optional), very thinly sliced
  • 2 or 3 Thai red chilies, finely chopped
  • 1- to 2-inch piece fresh ginger (optional), finely grated or finely chopped
  • 3 or 4 cloves garlic, grated or finely chopped
  • 1 stalk lemongrass, outer layer trimmed and discarded, lower stalk (about 6 inches), finely chopped, OR 3 to 4 tablespoons frozen chopped lemongrass, defrosted
  • 2 cups packed roughly chopped herbs: Thai basil, dill, mint, cilantro
  • Thinly sliced Persian or seedless cucumbers
  • Small/gem Romaine, iceberg or small Savoy cabbage leaves
  • Cooked basmati rice, to serve alongside

","preparation":"

Serves: 4

For the sauce, combine ingredients in small bowl and set aside.

For the larb, heat oil over medium-high heat in large cast-iron skillet or nonstick skillet.

Crumble in the ground meat and lightly brown. Add lime leaves (if using), chilies, ginger (if using), garlic and lemongrass and stir 2 minutes. Add sauce, reduce heat to medium/low and continue to cook for 2 minutes more. Add the herbs and combine. Serve with cucumbers, lettuce and rice.

","tags":"Rachael Ray Show, Make Your Own Takeout, Dinner, Pork, Beef, Quick + Easy","publishDate":"2022-12-14T12:00:00Z","status":"Publish","author":"Rachael Ray","externalUrl":"https://www.rachaelrayshow.com/recipes/spicy-limey-larb-myoto-rachael-ray"}

Ingredients

For the Sauce:

  • 2 tablespoons fish sauce
  • Juice of 2 limes
  • 2 tablespoons light brown sugar
  • 1 to 2 tablespoons sriracha
  • ¼ cup warm bone stock (chicken or beef) or water

For the Larb:

  • 2 tablespoons peanut oil or any high-heat oil
  • 2 pounds ground meat or meats of choice: pork, lamb or beef
  • 3 or 4 makrut lime leaves (optional), very thinly sliced
  • 2 or 3 Thai red chilies, finely chopped
  • 1- to 2-inch piece fresh ginger (optional), finely grated or finely chopped
  • 3 or 4 cloves garlic, grated or finely chopped
  • 1 stalk lemongrass, outer layer trimmed and discarded, lower stalk (about 6 inches), finely chopped, OR 3 to 4 tablespoons frozen chopped lemongrass, defrosted
  • 2 cups packed roughly chopped herbs: Thai basil, dill, mint, cilantro
  • Thinly sliced Persian or seedless cucumbers
  • Small/gem Romaine, iceberg or small Savoy cabbage leaves
  • Cooked basmati rice, to serve alongside

Directions

Serves: 4

For the sauce, combine ingredients in small bowl and set aside.

For the larb, heat oil over medium-high heat in large cast-iron skillet or nonstick skillet.

Crumble in the ground meat and lightly brown. Add lime leaves (if using), chilies, ginger (if using), garlic and lemongrass and stir 2 minutes. Add sauce, reduce heat to medium/low and continue to cook for 2 minutes more. Add the herbs and combine. Serve with cucumbers, lettuce and rice.

Tags:Beef, Dinner, Make Your Own Takeout, Pork, Quick + Easy, Rachael Ray Show, redirect