Beef Larb (Thai Spicy Salad)
Spicy Thai ground beef salad with lime, fish sauce, toasted rice powder, and fresh herbs. Zesty and light.
Spicy Thai ground beef salad with lime, fish sauce, toasted rice powder, and fresh herbs. Zesty and light.
Per serving · Adjust servings below to scale ingredients
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Cook ground beef in a dry pan, crumbling it. Don't let it brown too much.
Remove from heat. Stir in lime juice and fish sauce.
Add rice powder, shallots, onions, chilies, mint, and cilantro.
Toss well. Adjust seasoning.
Serve in lettuce cups with sticky rice.
Values are per 1 serving and stay fixed regardless of the servings adjuster above — use the adjuster to scale ingredients only.
Each serving of Beef Larb (Thai Spicy Salad) delivers 30g of protein at 300 calories — that's 10 calories per gram of protein, making it one of the more efficient protein sources on this site. Protein accounts for roughly 40% of total calories in this dish. With only 8g of carbohydrates per serving, this recipe fits well into low-carb, ketogenic, or carb-cycling approaches. The 16g of fat primarily comes from the cooking method and protein source itself, contributing to satiety and supporting fat-soluble vitamin absorption.
Beef Larb (Thai Spicy Salad) is a quick recipe that scales well for meal prep. This recipe makes 4 servings, each delivering 30g of protein and 300 calories — ideal for tracking macros across the week. Store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, warm gently on the stovetop over medium-low heat or in the microwave in 90-second intervals, stirring between each, until heated through. Adding a small splash of water or broth prevents the protein from drying out during reheating. For best texture, keep the components separate if possible — store the sauce or protein apart from any fresh garnishes or salad elements and combine just before eating.
Brown the beef ahead and refrigerate for up to 3 days. Reheat in the sauce over medium-low heat — the meat absorbs more flavour as it sits.
80/20 (lean/fat) gives the best flavor. 90/10 works if you want leaner, but add a tablespoon of oil to prevent dryness. Don't go above 90/10 or the dish will be too dry.
Work in batches over maximum heat — 20–30 seconds per side max. Crowding the pan causes steaming, not searing. Slightly freeze the beef beforehand for easier thin slicing and more even contact with the pan.
Recipe by
BoBo ChefFitness enthusiast and home cook. Every recipe is tested in a real kitchen and macro-verified before publishing.
