This is my version of Pete Evans Beef Larb from his book ‘Easy Keto Dinners’.
As Pete says in his book….”Although larb (or larp) has its origins in Laos, it is one of the main dishes you come across when travelling from village to village in neighbouring Thailand”. It is traditionally eaten as a salad using mince meat or seafood. I served this warm on a bed of iceberg lettuce and loaded with fresh herbs (mint and coriander were what I had on deck). We ate it in a similar way to how we eat San Choy Bow, wrapping the beef mixture in the lettuce cups.
My variations – I made quite a few changes based on what I had in the pantry, to reduce cost and to suit our palate, whilst still keeping the base the same. I added extra sesame seeds and toasted them in olive oil. I also used some ground chilli powder as I didn’t have any fresh chilli and I also added some ground ginger and coriander – as the taste testers in my family felt it needed a bit more flavour. I also added some diced zucchini to up the veg content. I also used a bit of lemon juice as I didn’t have quite enough limes. The result was amazeballs and I could have eaten this for breakfast lunch and dinner if there had been enough. I also cooked a double batch – cook-once-eat-twice has long been my time and sanity saving motto and is proving to be a particularly great sanity saver at the moment.
It is apparently usually served with crushed rice. Pete has subbed in roasted sesame seeds to give similar texture. I served the final version with rice for my children, but hubby and I enjoyed the keto version.