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