ShopHouse. ShopHouse. ShopHouse. Where do I begin? I first discovered this place while visiting my friend in Columbia, MD. If you’ve never heard of ShopHouse, it is Chipotle’s Asian inspired restaurant. This place still embodies the “build your own” bowl concept much like Chipotle but instead of carnitas and barbacoa they have various meats of satay chicken, pork meatballs and beef laab. The bowls usually come with white or brown rice, noodles, or salad and you have your choice of sauces such as red curry, green curry and tamarind. I usually stick with a brown rice and steak laab bowl with green curry and top it off with the cilantro and Thai basil herb salad, chili garlic sauce and papaya slaw. It is SO good! So good, in fact, that now every time my friend visits me I let it be known that she must bring me ShopHouse. Unfortunately with our busy schedules I don’t get to see her that often so it got me thinking. Why don’t I try to recreate my own version of ShopHouse? It actually came out really good so I had to share, of course.
Thai Beef Laab
- 1 pound ground beef
- 1 tablespoon coarsely chopped scallion
- 1 tablespoon coarsely chopped cilantro
- ½ tablespoon coarsely chopped mint leaves
- Juice of 1 lemon
- 1 tablespoon fish sauce
- 2 tablespoons soy sauce
- 1 shallot finely sliced
- 1 tablespoon rice flour
- ½ teaspoon chili garlic sauce
- 2 teaspoons grated fresh ginger
- ½ teaspoon honey
- 1 handful Thai Basil, washed and drained, garnish
- handful cilantro, washed and drained, garnish
- sesame seeds, garnish
- 1 small carrot cut into matchsticks, garnish
Green Curry Sauce
- 1 can unsweetened coconut milk
- 3 tablespoons green curry paste
- Juice of 1 lime
- Mix ground beef, scallion, cilantro, mint leaves, lemon juice, fish sauce, soy sauce, shallot, rice flour, chili garlic sauce, ginger and honey in a bowl and let sit for 10 minutes.
- Heat a cast iron skillet over medium high heat and fry ground beef in batches. Frying the meat in batches allows the beef to form a crust.
- Once the last batch of beef has been removed, drain excess grease from skillet and reduce to medium heat. Stir in the coconut milk and green curry paste, making sure to scrape all the cooked bits of meat on the bottom of the skillet. Simmer the sauce for 8-10 minutes and stir in lime juice.
- Serve over cooked rice and garnish with cilantro, Thai basil, sesame seeds and more chili garlic paste. I love spicy food and the green curry paste is spicy as it is so you can adjust according to your preference.
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