You know I’m ride or die with Chrissy Teigan’s recipes, but lately Gaby has been my girl. After making the chicken larb a couple times in a row, it was time for a shake-up with her beef larb recipe. While it was a nice change, hands down the best one so far has been the chicken larb made with chili oil.

This is definitely worth making, don’t get me wrong. I sauteed some kale and pickled some cucumbers with mine which are components of her chicken larb recipe. Why is eating a one bowl meal so dang satisfying?

The frustrating thing about Gaby’s recipes is that her website is always shutting down on me. Bored much, America? So, I repost the original here with my tweaks.

Spicy Beef Larb

• 2 T. oil
• 1 lb. ground beef
• 6 cloves garlic, finely chopped
• 1 red hot chili pepper (not Flea)
• 1 T. sambal oelek
• 1/2 tsp. red pepper flakes
• 1 shallot, thinly sliced
• 1 T. balsamic vinegar
• 1 T. rice wine vinegar
• 2 T. water
• 2 T. soy sauce
• 1 tsp. brown sugar
• Kosher salt and pepper
• Lime and herbs for serving, if desired.

1. Heat oil in large pan over high heat. Add beef, crumbling it as it cooks. Season with salt and pepper.
2. When beef is nearly all cooked and broken up, add garlic, red pepper flakes, sambal, and chilis. Cook about 2 minutes until fragrant.
3. Add shallot and cook another four minutes.
4. Remove from heat and stir in vinegars, water, soy sauce, and sugar.
5. Return to medium heat and stir until sauce is slightly reduced, 3-4 minutes.
6. Season with salt and pepper to taste. Can be served with a squeeze of fresh lime and/or herbs.