Laab Seen - Spicy Beef Salad (gf) Recipe

Soak

Rinse 2 cups glutinous rice under cold water until water runs clear. Soak the rice in 2 cups fresh water for 3–4 hours (or overnight) at room temperature.

Steam

Drain the soaked rice and transfer to a bamboo or metal steamer lined with cheesecloth or a breathable towel. Steam over boiling water for 20–25 minutes, stirring once halfway, until the grains are translucent and tender. Keep warm wrapped in a clean towel until ready to serve.

Heat a dry skillet over medium heat. Add 1/2 cup uncooked glutinous rice and toast, stirring or shaking frequently, until the rice turns golden brown and emits a nutty aroma, 6–8 minutes. Transfer to a mortar or spice grinder and grind to a coarse powder. Allow to cool. Yield should be about 3 tablespoons. Alternatively use store-bought toasted rice powder (khao khua).

Preheat grill

Prepare a charcoal grill until medium-high heat with hot coals (or preheat a gas grill or cast-iron skillet to high). Brush the steak lightly with 1 tsp neutral oil and season both sides with 1/2 tsp kosher salt and a few grinds of black pepper.

Grill steak

Grill the steak 3–5 minutes per side for medium-rare (depending on thickness) until a good char develops. Use a meat thermometer if desired: target 125–130°F (52–54°C) for medium-rare. Remove from heat and transfer to a cutting board. Tent loosely with foil and rest 8–10 minutes.

Prepare aromatics

While the steak rests, thinly slice 2 shallots and finely slice 3 scallions (green parts). Roughly chop cilantro, mint, and Thai basil and set in a bowl. Measure out 2 tablespoons fermented fish sauce, 3 tablespoons lime juice, 1 teaspoon palm sugar, and 1 teaspoon dried chili flakes.

Make dressing

In a small bowl, whisk together fermented fish sauce, lime juice, and palm sugar until sugar dissolves. Taste and adjust: if too salty, add a little extra lime; if too sour, add a pinch more sugar. Add the dried chili flakes and 1/2 teaspoon cracked black pepper and stir to combine.

Slice steak

Slice the rested steak very thinly against the grain into bite-sized strips or small pieces suitable for a salad. Place sliced beef in a large mixing bowl.

Combine salad

Add the sliced shallots and scallions to the bowl with the beef. Pour the dressing over the warm sliced steak and toss briefly to coat; the warm beef will absorb flavors. Add the chopped cilantro, mint, and basil and gently toss again until evenly distributed.

Finish with toasted rice

Sprinkle 3 tablespoons toasted rice powder over the salad and toss lightly to incorporate. Taste and adjust seasoning: add a touch more lime or fish sauce if desired, and more chili flakes for heat. Transfer to a serving platter.

Serve

Serve the Laab Seen immediately with warm sticky rice on the side. Garnish with extra herbs and a lime wedge if desired. Note: contains fermented fish sauce.