Thai Beef Larb (GAPS, Paleo, Keto)
This dish was amazeballs and I could have eaten this for breakfast lunch and dinner if there had been enough!
extra virgin olive oil
or coconut oil or animal fat
pastured beef if possible
fresh lime juice
sub with lemon juice if needed
Red Boat is the one and only clean fish sauce around
ground chilli powder
diced or 8 shallots
fresh basil leaves
thai if possible
rinsed & broken into ‘cup’ sized pieces
Toast sesame seeds in pre-heated frying pan, tossing constantly for 1 – 2 minutes. Set aside to cool.
Break apart leaves of the iceberg lettuce and rinse. If leaves are really large, break apart further into cup sized pieces.
Dice onions (or shallots), zucchini and coriander shoots.
Heat olive or coconut or animal fat in a pan.
Prepare fresh herbs. Juice limes or lemons.
Add diced onion and cook for 2-3 minutes.
Add minced beef and cooked until browned. Use a wooden spoon stir and break up any lumps.
Stir in the fresh coriander shoots, ground chilli, ginger & coriander until well combined.
Add fish sauce and lime juice and stir for a few more minutes to warm through.
Remove from heat and toss through half of the fresh herbs and the sesame seeds.
Place lettuce cups in bowls (or lay out individually on plates – this is how my children like to do it) and spoon larb mix on top.
Add rice for non-keto option.
Garnish with remaining fresh herbs.