Beef Larb (Thai Beef Salad with Herbs)

Side note: 
1. Skirt steak can also be substituted with ground beef. Cook and brown ground beef in a skillet, cool down and mix with the rest of the ingredients.
2. Substitute beef with any meat, like chicken, pork, or turkey.

  • 3 tablespoon uncooked sticky rice (regular rice is ok if you can't find sticky rice)
  • 1 lb skirt steak
  • 1/2 red onion, slice thinly
  • 1 cup packed cilantro
  • 1 cup packed mint leaves
  • 1/2 to 1 tablespoon red chili flakes
  • 2 teaspoons fish sauce
  • 1/2 teaspoon brown sugar
  • Juice from 1 large lime (3-4 tbsp)
  • Salt and pepper
  • To make the toasted rice powder: Heat a small skillet over medium-low heat, toss the rice into the skillet (no oil), stir constantly until the rice turns golden brown and smell fragrant (about 15 minutes). Cool down a little bit and grind using mortar and pestle until rice turns into coarse powder. Food processor works fine, too. Set aside.
  • Spinkle salt and pepper on both side of the steak. Grill steak to your liking, let sit for 15 minutes and slice thinly. Transfer to a mixing bowl.
  • Add onion, cilantro, mint leaves, fish sauce, lime juice, chili flakes, sugar, rice powder, salt and pepper into the bowl. Toss together to combine, making sure that the beef is well coated with spices and dressing. Dish it out onto a plate, serve with cooked sticky rice and enjoy!