Making raw beef for a date is either going to impress them or make them question your judgment. There’s no middle ground. I found this recipe in chef Nuit Regular’s cookbook and thought, you know what, sometimes you need to take a risk. Here’s why beef tartare works for date night: it takes fifteen minutes and looks way more complicated than it is. You’re slicing raw beef, tossing it with laab powder and herbs, serving it in lettuce cups. It’s interactive eating that breaks the ice. There’s something about both of you assembling your own lettuce wraps that makes conversation flow easier. And honestly, being confident enough to serve raw beef sends a message. Not “I’m showing off,” more “I trust my ingredients and I’m not trying too hard.” The key is good quality beef and committing to it. No apologizing, no explaining. Just make it, serve it, and let them be impressed. Or concerned. Either way, they’ll remember it.
Quick Overview
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes
- Servings: 2
- Difficulty: Easy
Why You’ll Love This Northern Thai Beef Tartare
- Authentic Northern Thai dish – Features bold flavors from the Lanna region with traditional laab powder
- No cooking required – Perfect for hot summer days or when you want to impress without turning on the stove
- Interactive dining experience – Lettuce wraps make it fun and engaging for date night
- Quick and impressive – Ready in just 15 minutes but looks like you spent hours
- Fresh and vibrant – Packed with herbs and aromatics that wake up your palate
- Restaurant-quality at home – Tastes like something from a high-end Thai restaurant
Ingredients
For the Tartare
- 7 ounces (200g) AAA beef striploin steak, thinly sliced against the grain – Quality is essential since you’re eating this raw; buy from a trusted butcher
- 1/4 cup laab powder – Toasted rice powder with spices; available at Thai grocery stores or make your own
- 2 tablespoons garlic oil – Adds richness and prevents the meat from drying out
- 3 tablespoons Thai fish sauce – Provides essential umami depth
- 1 tablespoon fresh lime juice – Brightens all the flavors
- 1/4 cup packed coarsely chopped fresh cilantro leaves and stems – Essential for authentic flavor
- 1/3 cup packed coarsely chopped fresh sawtooth coriander – Has a unique flavor; regular cilantro works if unavailable
- 1/4 cup packed coarsely chopped fresh mint – Adds cooling freshness
- 1/4 cup packed coarsely chopped fresh finger mint – Vietnamese mint with peppery taste; regular mint works in a pinch
- 2 green onions, thinly sliced – For mild onion flavor
- 1/4 cup crispy shallots – Adds essential texture; find at Asian markets
- 1/3 cup garlic chips (without the oil) – For crunch and garlic flavor
For Serving
- 1 head Boston lettuce, leaves separated – About 20 leaves for wrapping
- 1 English cucumber, sliced – Optional, for extra crunch
- Thai basil leaves – Optional, for additional aromatics
Instructions
Step 1: Prepare the Beef
Make sure your beef is very fresh and high quality – this is crucial since you’re eating it raw. Using a sharp knife, slice the beef as thinly as possible against the grain. The thinner the slices, the better the texture will be. Place the sliced beef in a large mixing bowl.
Step 2: Mix the Tartare
Add the laab powder and garlic oil to the beef and mix well with your hands or a spoon. The laab powder should coat the beef evenly. Next, add the fish sauce, lime juice, cilantro, sawtooth coriander, mint, finger mint, and green onions. Toss everything together gently but thoroughly until the beef is fully coated with the herbs and seasonings. The mixture should be fragrant and well-combined.
Step 3: Plate and Garnish
Transfer the beef tartare to a large serving plate, arranging it attractively. Sprinkle the crispy shallots and garlic chips generously on top for texture and extra flavor. These crispy elements are essential for the dish’s signature texture contrast.
Step 4: Prepare the Lettuce Cups
Carefully separate the Boston lettuce leaves, keeping them whole, and arrange them on a separate serving plate. If using, place the sliced cucumber and Thai basil leaves on the side for guests to add as desired.
Step 5: Serve
To eat, spoon a generous amount of the beef tartare onto a lettuce leaf, add cucumber or Thai basil if desired, wrap it up like a taco, and eat it in one or two bites. Serve immediately while everything is fresh. This pairs perfectly with rice whiskey or cold beer.
Expert Tips
- Use the freshest beef possible – This is raw beef, so quality and freshness are non-negotiable. Buy from a trusted butcher and use it the same day
- Slice against the grain – This makes the beef tender; slicing with the grain makes it chewy and unpleasant
- Don’t skip the laab powder – The toasted rice powder is what makes this authentically Northern Thai; without it, it’s just beef salad
- Add crispy elements last – Crispy shallots and garlic chips get soggy fast, so add them right before serving
- Serve immediately – This dish is best eaten fresh; the lime juice will start to “cook” the beef if it sits too long
- Keep everything cold – Work with cold beef and serve on chilled plates for food safety
- Use a sharp knife – A dull knife will tear the meat instead of slicing it cleanly
- Don’t over-mix – Toss gently to avoid bruising the herbs and making them turn dark
What to Serve With Northern Thai Beef Tartare
This Northern Thai beef tartare is traditionally served as an appetizer or part of a larger Thai feast. Pair it with sticky rice to make it more filling and authentic. For a complete Northern Thai menu, serve alongside Thai chicken satay skewers with peanut sauce or Thai chicken larb for an Isaan-inspired spread. Rice whiskey is the traditional pairing in Northern Thailand – the strong alcohol cuts through the richness of the beef beautifully. If rice whiskey isn’t your thing, a cold Thai beer like Singha or Chang works wonderfully. For a lighter option, serve with som tam (green papaya salad) or cucumber salad to balance the rich, meaty flavors.
Frequently Asked Questions
Is it safe to eat raw beef?
Yes, if you use high-quality, fresh beef from a trusted source. Buy from a reputable butcher, ask for beef suitable for tartare, and use it the same day. Keep it refrigerated until you’re ready to prepare it.
Can I use a different cut of beef?
Striploin is traditional and recommended, but you can use tenderloin (filet mignon) or sirloin. Avoid tough cuts like chuck or round. The key is choosing a tender cut with good marbling.
What if I can’t find laab powder?
Make your own by toasting sticky rice in a dry pan until golden brown, then grinding it with coriander seeds, cumin seeds, and dried chilies. You can also find pre-made laab powder at Thai grocery stores or online.
How long can this sit before serving?
Make it right before serving. The lime juice will start to cure the beef if it sits longer than 30 minutes, changing the texture. For best results, assemble everything and serve immediately.
Can I make this less spicy?
Reduce the amount of laab powder or use a milder version without as many dried chilies. The fresh herbs are essential for authentic flavor, so don’t reduce those. You can also serve extra cucumber on the side to help cool the heat.
Recipe Card
Northern Thai Beef Tartare Recipe (Saa)
Prep Time: 15 minutes
Cook Time: 0 minutes
Total Time: 15 minutes
Servings: 2
Difficulty: Easy
Ingredients:
For the Tartare:
• 7 oz (200g) AAA beef striploin, thinly sliced against grain
• 1/4 cup laab powder
• 2 tablespoons garlic oil
• 3 tablespoons Thai fish sauce
• 1 tablespoon fresh lime juice
• 1/4 cup cilantro, chopped
• 1/3 cup sawtooth coriander, chopped
• 1/4 cup mint, chopped
• 1/4 cup finger mint, chopped
• 2 green onions, sliced
• 1/4 cup crispy shallots
• 1/3 cup garlic chips
For Serving:
• 1 head Boston lettuce, leaves separated
• Cucumber slices (optional)
• Thai basil leaves (optional)
Instructions:
- Slice beef thinly against the grain and place in a large bowl.
- Mix beef with laab powder and garlic oil until evenly coated.
- Add fish sauce, lime juice, and all fresh herbs. Toss well to combine.
- Transfer to serving plate and top with crispy shallots and garlic chips.
- Serve with lettuce leaves for wrapping. Spoon tartare into lettuce cups and eat immediately.
Notes: Use the freshest AAA beef possible from a trusted butcher. Slice against the grain for tender texture. Add crispy elements right before serving. Must be eaten fresh – do not store. Pairs perfectly with rice whiskey or cold beer.
