If you’ve been reading Greatist for any length of time, you know we’re big proponents of the #healthyish lifestyle. And there’s no one who reps it better than blogger and private chef Phoebe Lapine.

After being diagnosed with an autoimmune disease at 22, Lapine began healing herself with healthy comfort foods. And by that we don’t mean quinoa and kale. We’re talking loaded baked potato beets, mushroom Bolognese, Paleo “ramen” burgers, and mac and cheese. Her mantra is “healthy hedonism,” which she describes as “balancing the things that nourish you on all cylinders with the things that nourish your body.” Sign us up!

In this video, she shares her key to healthy living—and her recipe for beef larb lettuce wraps, a healthier version of a traditional Thai dish, which is full of fresh herbs, green veggies, tangy lime juice, and lean ground beef.

Beef Larb Lettuce Wraps

Recipe by: Phoebe Lapine

Makes: 4 servings


2 tablespoons jasmine rice (or any type of white rice)

2 tablespoons hemp seeds

1 tablespoons vegetable or coconut oil

4 garlic cloves, thinly sliced

1 pound lean (93 percent) ground beef

1 tablespoon honey

2 Thai or serrano chili peppers, thinly sliced

3 tablespoons fresh lime juice

3 tablespoons fish sauce

1 large shallot, thinly sliced

2 cups finely chopped green beans (about 1/2 pound)

1 cup roughly chopped basil, cilantro, or mint leaves (or all three)

1 head lettuce leaves separated, for serving (Boston, Bibb, or romaine work best)

3 cups cooked, short-grain brown or cauliflower rice, for serving


1. In a large nonstick wok or skillet, toast the jasmine rice over medium heat until golden brown, about 3 minutes. Like nuts, rice can go from brown to burnt very quickly, so keep an eye on it.

2. Remove the toasted rice and place in a coffee or spice grinder. Add the hemp seeds and pulse until it becomes a fine powder. Set aside.

3. Heat oil in the skillet. Cook garlic over high heat until golden brown, 1 to 2 minutes. Add beef and cook, breaking apart with a spatula, until no pink remains (about 5 minutes).

4. Stir in honey and chilis, then continue to cook until the beef begins to brown, 3 more minutes. Stir in lime juice, fish sauce, shallot, and green beans, and stir-fry 1 minute more, until the vegetables are heated through.

5. Remove from heat, add herbs, and taste for seasoning. Transfer to a serving bowl and garnish with the toasted rice-hemp mixture.

6. Serve warm alongside lettuce leaves, cooked brown rice, and lime wedges.


  • The toasted rice might seem like an unnecessary step, but it adds so much authenticity to the dish.
  • For a Paleo option, you can omit the brown rice or substitute kelp noodles, Shirataki spaghetti, or cauliflower rice.
  • This dish can be served as a heavy app or finger food, or assembled on one big platter for a dinner party. I love serving light entrees like this when entertaining in the summer, where everyone gets to create their own bites. It’s a healthier version of a taco buffet.