Lao Curry-Style Beef Laab Bowls

What You Get

Shallot

Jalapeño

Limes

Lao curry style grass-fed beef (see note below)

Butter lettuce

Cucumber

Cilantro

Mint

Cooked white rice

Shredded carrots

Crushed, roasted peanuts

What You'll Need

Fish or soy sauce

Sugar

Vegetable oil

Step 1

Chop the shallot. Mince the jalapeño. In a small bowl, combine the juice from 1 lime, ¼ cup tablespoons fish sauce or soy sauce, and 2 teaspoons sugar, and stir until the sugar has dissolved. Cut the remaining lime into wedges for serving.

Step 2

In a sauté pan over medium-high heat, warm 2 tablespoons vegetable oil. Add the shallot and jalapeño and sauté until softened, about 2 minutes. Stir in the beef and cook until browned, crispy, and firm, stirring occasionally and breaking it up with a spoon, 8 to 10 minutes.

Step 3

Meanwhile, trim the root end of the butter lettuce, discarding a few outer leaves. Separate the remaining leaves. Cut the cucumber in half lengthwise, then slice crosswise into half moons. Pick the cilantro and mint leaves and toss the stems.

Step 4

Reheat the rice in the microwave until steamed through and warm, 1 to 2 minutes or according to package instructions.

Step 5

Divide the lettuce leaves between bowls. Top with the rice, beef, cucumber, and shredded carrots. Drizzle everything with the lime juice and fish sauce mixture. Scatter with the cilantro and mint leaves. Shower with crushed peanuts and serve warm, with the lime wedges for squeezing. Note: The beef may arrive frozen for freshness. Store in the refrigerator to defrost before cooking. If you need to defrost the beef same day, place the sealed package in a bowl of cold water, and leave the tap running in a thin stream for about 30 minutes.