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- Next we're moving on to the beef larb.
It's very aromatic and has lots of fresh flavors.
I'll start with the shallot.
Well I treat a shallot much like just dicing an onion.
So make a few slits with the grain of the shallot,
then a couple vertical so that I can finally mince this
as I go through it.
Next we'll go to the lemongrass.
So the lemongrass is a little bit stalky,
it is actually like a grass,
so you've got a lot of layers to it.
And the outside layers are very woody,
they'll usually peel back one or two layers
and then some of this top stuff
you probably won't end up using, it's extremely woody.
It may not be something that you cook with
very often or at all,
but if you can find it I highly suggest using it
it's extremely aromatic has a ton of flavor.
Though my tip with this
that I like to do is I use a sturdy knife
and I actually take the blunt end of the knife
and break up the lemongrass
before I start trying to chop it.
And you wanna finally mince this because it is
it can still be a bit woody,
but the flavor you're gonna get out of it
is so intense that you won't notice the texture
if you get it nice and fine.
Finally we'll use the ginger.
So I'll take the end off of that
cause end tends to be a little dried out.
And then what I'll do is I'll use a teaspoon
just to peel the ginger.
The contour of the spoon just we'll take that
rough peel the ginger right off.
Then I'm gonna use about an inch to an inch and a half
of that ginger and what I like to do pantry like garlic,
cut it into some small medallions,
just give it a quick crush side of my knife.
Again this helps to break up the fibrousness of that ginger
cause it technically is a root so it is a bit fibrous.
And then I'll just go through and give it a quick mince.
All right there we have it.
All of our aromatics nice and finely cut.
And when you're using this many nice ingredients,
it's important to use quality beef.
Well I'm using Certified Angus Beef 80% lean ground beef.
I'm gonna preheat my pan to medium high
and I'm gonna add some canola oil
just a little bit
just to kind of get a nonstick layer going on that pan.
Now I'll add in the ground beef.
So now that we've added the ground beef,
we're gonna brown for three minutes
and I'll season it with some salt and pepper.
So now that I've got a good brown on that,
I'll add in my aromatics.
So I've got the ginger, lemongrass and shallots
I just chopped up those will all go in,
as well as some garlic.
And then I had sliced some scallions
so it actually separated the whites from the greens.
The greens are used as a final garnish and the whites
I'll put in some of the whites now
because those can kind of handle the high heat
whereas the green will well get a little slimy
so I like to use those as more of a final garnish.
So now I'll let this saute for an additional three minutes.
You can really smell all those fresh ingredients in here.
Now that I've let those saute for another few minutes,
I'm gonna add in some of the liquids.
I've got a tablespoon of soy sauce,
tablespoon of sambal chili paste
and then the juice of one lime.
Turn the heat down just a little bit
because I just want that to simmer for a few minutes,
reduce and kind of court all the beef
make a little bit of a sauce.
Next we got the larb so I've got the sauteed ground beef
with all those aromatics.
This one's nice and easy.
The dish itself is done well you just want to give it that
final touch of some fresh herbs.
Up here I've got some cilantro and mint that are chopped up
and go on heavy with those
and then some more of those scallion greens from earlier.
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on what you thought about these recipes
and we'll see you next time in the Test Kitchen.
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