Laotian Beef Salad (larb) With Omelette Noodles

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 1 1/4 lbs skirt steaks, sliced then minced or 1 1/4 lbs ground beef
• 6 garlic cloves, minced
• 1 1/2 tablespoons lemongrass, peeled and ends only minced
• 1/2 cup shallot, julienned
• 3 red thai bird chiles, minced and divided
• 1 tablespoon fish sauce
• 1 tablespoon soy sauce
• 2 tablespoons water
• 1/3 cup fresh mint leaves, chopped or 1/3 cup fresh basil, torn and divided
• 1/3 cup fresh cilantro, chopped and divided
• 1/3 cup green onion, cut into slivers on the diagonal and divided
• 1/4 cup roasted peanuts, crushed
• 1 lime
• 3 large eggs
• 1 tablespoon water
• 1 pinch salt
• cooking spray

Recipe

• 1 heat a large wok over medium high heat and add a tablespoon of oil; brown beef with garlic, lemon grass, and shallot, stirring occasionally only until the meat juices that have been released start to evaporate.
• 2 add fish sauce, soy sauce, and water, stirring to combine; cook until most of the liquid had evaporated.
• 3 let cool a few moments, then stir in the juice from half a lime, half the chile, mint or basil, cilantro, and green onion; set aside while you prepare the "noodles.".
• 4 whisk together all the ingredients for the omelette noodles (except the cooking spray).
• 5 heat a non-stick skillet over high heat and spray lightly with cooking spray.
• 6 place 1/4 of the egg mixture in the skillet and swirl around to create a thin, even layer; continue to cook until the edges start to curl and the top side has set.
• 7 set on a clean cutting board and repeat with remaining mixture.
• 8 stack the 4 omelettes, roll, then slice 1/2-inch thick; unroll and carefully toss with the larb.
• 9 garnish with remaining herbs and peanuts, and squeeze remaining lime juice over top.