Quick Answer

First, thaw the US Certified Angus Beef Ground Beef 80/20 according to package instructions. Drain any surface moisture, then stir-fry over medium heat until the meat is fully browned and cooked through to a safe internal temperature. Next, add fish sauce, lime, chili, herbs, and toasted rice powder, mixing well. Serve with lettuce for a refreshing and flavorful Thai beef lettuce wrap.

Ingredients

• Minced beef 450g
• Lettuce 1 head (approx. 12-15 leaves, for wrapping)
• Lime juice 45ml
• Fish sauce 2 tbsp
• Palm sugar or granulated sugar 1 tsp
• Dried chili flakes 1 to 2 tsp (adjust to taste)
• Shallots 3, thinly sliced
• Lemongrass 1 stalk, minced (optional)
• Coriander 1 small bunch, chopped
• Mint leaves 1 small bunch
• Thai basil or holy basil 1 small bunch
• Glutinous rice 2 tbsp (for toasted rice powder)
• Cucumber 1, sliced for serving

Instructions

1. 1. Prepare the beef and other ingredients

   Thaw minced beef in the refrigerator according to package instructions; do not thaw at room temperature for extended periods. After thawing, pat dry with kitchen paper; chop shallots and herbs and set aside.

2. 2. Make toasted rice powder

   Heat a dry pan over medium-low heat. Add glutinous rice and stir-fry for about 8-10 minutes, stirring constantly until golden brown and fragrant. Let cool, then grind into a coarse powder, retaining a slight crunch.

3. 3. Cook the minced beef

   Heat a wok over medium heat. Add minced beef; no need for excessive oil. Stir-fry for about 8-10 minutes, breaking up the meat with a spatula until it is completely browned, no longer pink, and safely cooked through. For 80/20 beef, drain excess fat to prevent the finished dish from being too greasy.

4. 4. Add Thai sour and savory flavors

   After turning off the heat, while the beef is still warm, add fish sauce, lime juice, sugar, and chili flakes, mixing well to allow the meat to absorb the savory and sour flavors. Avoid cooking lime juice over high heat for too long, as this can cause it to lose its aroma.

5. 5. Mix in herbs and toasted rice powder

   Add toasted rice powder, shallots, coriander, mint, and Thai basil, and gently mix. Taste and adjust by adding more lime juice or reducing chili for a Hong Kong household palate.

6. 6. Serve and enjoy

   Place the beef mixture on lettuce leaves and serve with cucumber slices. Enjoy immediately. Store any leftover cooked beef in the refrigerator and reheat according to food safety guidelines.

FAQ

Is 80/20 minced beef suitable for Thai lettuce wraps?

Yes, it is. 80/20 beef has a higher fat content, which gives it a tender texture and meaty flavor when cooked. However, you can drain excess fat during cooking as needed to make the dish more similar to the refreshing style of Thai minced meat salad.

Does Thai Larb always have to use pork?

Not necessarily. Larb in Thailand and the Isan region can be made with pork, chicken, duck, or beef. The beef version often features characteristic seasonings like lime, fish sauce, chili, herbs, and toasted rice powder.

Can Hong Kong households omit chili?

Yes. Chili primarily provides a kick; you can reduce it to a small amount or omit it entirely. You can still maintain the Thai flavor by using lime, fish sauce, mint, and other herbs.