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Beef Larb with Crunchy Wonton Skins and Thai Sweet and Sour Sauce

Beef Larb

Thai food is fresh and bright, and a balance of sour, sweet, salty and umami flavors that create bright bursts of flavor on your palate. This popular salad is served in lettuce cups or mixed into lettuce greens. In place of fish sauce I used miso to add that fermented salty note to the dish.

  • Duration
  • Cook Time
  • Prep Time
  • 10Servings


  • 1 pound ground beef or chicken
  • 1 tablespoon freshly grated ginger
  • Juice and zest of one lime
  • 1 tablespoon light miso
  • 1 tablespoon hot sauce or sriracha
  • 1 tablespoon honey or sugar
  • 3 scallions, thinly sliced
  • 1 red pepper, finely diced
  • 1 shallot, thinly sliced
  • ⅓ cup fresh mint, roughly chopped
  • ½ cup crushed peanuts
  • 1 head Boston or Bibb lettuce,
  • Sweet and Sour Sauce*

Crunchy Wonton Skins

  • 10 eggroll wrappers
  • Oil for frying

Thai Sweet and Sour Sauce

  • 3 scallions
  • 2 cloves garlic
  • ½ cup basil, finely chopped
  • 1 tablespoon hot sauce
  • ¼ cup sugar
  • ⅓ cup vinegar
  • Juice of ½ lime
  • 1 tablespoon oil


In a large frying pan or sauté pan on medium-high heat, start cooking beef. Make sure to spread out beef in an even layer so the meat doesn’t start steaming, and gets a nice sear. Once meat is browned on both sides, mix the ginger, lime, miso, hot sauce and honey into the pan and cook for three minutes.

Add the scallions, red pepper, shallots and mint and stir.  Immediately remove from heat.  You want the final ingredients to maintain their crunch and they will cook slightly from the residual heat of the meat.

Serve warm or at room temperature with lettuce, crushed peanuts and wonton crisps and sweet and sour sauce on the side.

Crunchy Wonton Skins
Heat oil on medium-high heat.

While oil is heating, cut eggroll wrappers into thin strips. Place in hot oil and fry for 30-60 seconds, until golden brown.
Drain on paper towels. Store crisps in covered container or sealed bag until ready to serve.

Thai Sweet and Sour Sauce

Combine all ingredients.

As seen in the Joy of Kosher with Jamie Geller Magazine

Chanukah 2013

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