Laotian Beef Salad (Larb) With Omelette Noodles
- Ready In:
- 30mins
- Ingredients:
- 17
- Serves:
-
4
ingredients
-
Larb
- 566.99 g skirt steaks, sliced then minced or 566.99 g ground beef
- 6 garlic cloves, minced
- 22.18 ml lemongrass, peeled and white ends only minced
- 118.29 ml shallot, julienned
- 3 red thai bird chiles, minced and divided
- 14.79 ml fish sauce
- 14.79 ml soy sauce
- 29.58 ml water
- 78.78 ml fresh mint leaves, chopped or 78.78 ml fresh basil, torn and divided
- 78.78 ml fresh cilantro, chopped and divided
- 78.78 ml green onion, cut into slivers on the diagonal and divided
- 59.14 ml roasted peanuts, crushed
- 1 lime
-
Omelette Noodles
- 3 large eggs
- 14.79 ml water
- 0.25 ml salt
- cooking spray
directions
- Heat a large wok over medium high heat and add a tablespoon of oil; brown beef with garlic, lemon grass, and shallot, stirring occasionally only until the meat juices that have been released start to evaporate.
- Add fish sauce, soy sauce, and water, stirring to combine; cook until most of the liquid had evaporated.
- Let cool a few moments, then stir in the juice from half a lime, half the chile, mint or basil, cilantro, and green onion; set aside while you prepare the "noodles.".
- Whisk together all the ingredients for the omelette noodles (except the cooking spray).
- Heat a non-stick skillet over high heat and spray lightly with cooking spray.
- Place 1/4 of the egg mixture in the skillet and swirl around to create a thin, even layer; continue to cook until the edges start to curl and the top side has set.
- Set on a clean cutting board and repeat with remaining mixture.
- Stack the 4 omelettes, roll, then slice 1/2-inch thick; unroll and carefully toss with the Larb.
- Garnish with remaining herbs and peanuts, and squeeze remaining lime juice over top.
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RECIPE SUBMITTED BY
LucyS-D
Brentwood, 72
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