Grilled Beef Larb (Laj Nqaij Nyuj Xaj los yog Suam) | Oregonian Recipes

Ingredients

• 2 pounds sirloin steak (any lean and tender boneless beef will work)
• Juice of 1 large or 2 small limes
• 2 teaspoons minced fresh galangal root (or fresh ginger)
• 1 teaspoon minced hot chiles or crushed red pepper flakes
• 1/2 teaspoon MSG (monosodium glutamate; optional)
• 1/2 teaspoon salt
• 1/2 teaspoon granulated sugar
• 1 tablespoon fish sauce
• 2 tablespoons toasted sticky rice flour (optional; see note)
• 1 bunch green onions, white and green parts, thinly sliced on the diagonal
• 1 bunch fresh cilantro, coarsely chopped
• 2 heaping cups coarsely chopped mint
• 2 limes, quartered lengthwise
• Hot chiles, sliced very thin on the diagonal
• Thai basil sprigs
• Arugula leaves
• Watercress
• Fresh bean sprouts
• Cucumbers, cut into sticks
• Radishes, sliced thin
• Leaf lettuce, 2 or 3 leaves per person, washed and dried