Spicy Beef with Coconut Rice - literally what your weeknight dinner dreams are made of!! And don't skimp on the cucumbers!!
Prep Time5mins
Cook Time25mins
Total Time30mins
Course: Main Course
Cuisine: Asian
Keyword: beef larb, spicy beef larb, beef larb with coconut rice, gaby beef larb, what is beef larb, what is larb, larb recipe, larb with ground beef
Servings: 4people
Author: Gaby
Ingredients
For the Spicy Beef
3Persian cucumbers
2tablespoonsoil
1poundground beef
6garlic clovesfinely chopped
2red Fresno chilesfinely sliced
1tablespoonssambal oelek
1/2teaspoonred pepper flakes
1shallotthinly sliced
1tablespoonsbalsamic vinegar
1tablespoonrice wine vinegar
2tablespoonswater
2tablespoonsoy sauce
1teaspoonbrown sugar
Kosher salt and freshly ground black pepper
1cupfresh herbsmint, basil, scallions and cilantro
Lime wedges
For the Coconut Rice
2cupsjasmine rice
2 1/2cupswater
1cupcoconut milk
1teaspoonswhite sugar
1teaspoonkosher salt
1limezested and juiced
Instructions
Gently smack cucumbers with a rolling pin or the bottom of a heavy pot until they begin to break apart. Tear into bite-size pieces.
Heat oil in a large cast iron over high heat. Add beef and break apart using a wooden spoon and season with salt and pepper. Cook, undisturbed, until bottom side is browned and crisp, about 5 minutes. Break up meat with a spatula and stir to cook the other side, about 5–7 minutes more.
Add the garlic, red pepper flakes, sambal and Fresno chiles to the beef and cook until fragrant, about 2 minutes. Add shallot and smashed cucumbers and cook, tossing occasionally and scraping up any browned bits, until cucumbers are softened and translucent, about 4 minutes. Remove skillet from heat and stir in vinegars, water, soy sauce, and sugar. Reduce heat to medium and cook, stirring, until sauce is reduced slightly, about 3-4 minutes. Season with salt and pepper to taste.
Spoon beef and cucumbers over bowls of coconut rice and top with herbs and lime wedges.
To make the coconut rice:
Place the water, coconut milk, sugar and salt in a medium saucepan, and warm over medium-high heat until the mixture starts to simmer. Add the rice and bring back to a low simmer. Cover the pot with lid, then reduce the heat to low. Cook, undisturbed, for about 15 minutes, then turn off the heat and let the rice steam for another 5 to 10 minutes. Uncover, fluff, and season with the zest and juice of 1 lime.