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Easy Issan-Style Beef Laap

by Sohla El-Waylly
Thai
Yield: serves 2 to 4Total: total time: 30 minutes
Source: https://sohla.substack.com/p/beat-the-butternut-squash-blues

Ingredients

produce
  • ½ cupThai basil leaves(lightly packed)
  • ½ cupmint leaves(lightly packed)
  • ½ cupcilantro leaves and tender stems(lightly packed, very roughly chopped)
  • lettuce
  • cucumber slices
  • ¼ cuplime juice(freshly squeezed)
  • 2 to 3Thai chilies(chopped)
  • 1 clovegarlic(thinly sliced)
  • 2 mediumshallots(thinly sliced)
  • 4 clovesgarlic(thinly sliced)
  • 1 to 2Thai chilies(chopped)
protein
  • 1 poundground beef(90/10)
grain
  • steamed white rice
pantry staple
  • 2 tablespoonswater(boiling)
  • 2 tablespoonsfish sauce
  • 1 ½ tablespoonspalm sugar
  • fried shallots and/or garlic
  • kosher salt
  • 1 tablespoonneutral oil

Instructions

  1. In a large bowl, whisk together the sugar and water until dissolved. Add the lime juice, fish sauce, chilies, and garlic, and whisk to combine. Taste and adjust with more sugar, lime, fish sauce, or chilies until you get the balance of flavors you want. It should be very punchy. Set aside.
  2. In a medium skillet over medium heat, add the oil, shallots, garlic, chilies, and a pinch of salt. Cook, stirring frequently, until wilted and soft, but the mixture hasn’t taken on any color, about 5 minutes.
  3. Add the beef and a big pinch of salt. Break up the meat and cook, stirring frequently, until mostly cooked through, with little to no browning, and there's only a little pink left, about 2 minutes. Add ½ cup water, increase heat to medium-high, and simmer, stirring occasionally, until cooked through and the water has mostly evaporated, about 5 minutes. (You’ll hear it switch from simmering to sizzling.)
  4. Remove from heat and scrape into the large bowl with the dressing. Toss to combine. Add all the herbs and toss to combine.
  5. Transfer to a platter, pouring over all the juices, and top with fried garlic and/or shallots. Serve alongside rice, lettuce, and cucumber slices.