If you’re craving something bold, saucy, and wildly satisfying but still totally doable on a weeknight, this Spicy Beef Larb with Coconut Rice is it. It hits every note, spicy, savory, fresh, and comforting all at once. Along the lines of my Chicken Larb Bowls, these are are SO flavorful and easy to make!
Recipe name at a Glance
- 🕒 Total Time: ~40 minutes
- 👪 Servings: 4
- 🍝 Cuisine Type: Asian-Inspired / Weeknight Dinner
- 🧂 Flavor Profile: Bold and spicy ground beef with garlic, chiles, sambal, and vinegar-balanced heat, paired with creamy, lightly sweet coconut rice and lots of fresh herbs
- 📖 Dietary Info: Dairy-free; contains beef and soy; gluten-free if using gluten-free soy sauce
- 📦 Storage Notes: Store leftover Beef Larb in an airtight container in the refrigerator for up to 3 days; reheat gently and finish with fresh herbs and lime before serving
- ⭐ Why You’ll Love It: Beef Larb is a fast, flavor-packed dinner that hits every note. Spicy, savory, fresh, and comforting. With coconut rice mellowing the heat perfectly.
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Why I Love This Recipe
This dish is loosely inspired by larb, a staple in both Laos and Thailand. The Laotian version typically uses fish sauce, while the Thai version leans more heavily on spices and skips it altogether. What we’re making here is by no means super traditional, but it is incredibly flavorful and hits all the same craveable notes. Spicy, savory, fresh, and just a little saucy. After watching you guys make and remix versions of this style of dish for years (chicken larb, salmon larb from my cookbook, mushroom larb) I know we’re all obsessed, and this one absolutely delivers with minimal effort and maximum payoff.
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Ingredients
Substitutions & Swaps
🥩 Protein Options
- Ground beef — classic, rich, and perfect for high-heat browning.
- Ground pork — slightly sweeter and extra juicy.
- Ground chicken or turkey — lighter but still great with the spicy sauce.
🌶 Heat & Spice Adjustments
- Fresno chiles — mild heat with great flavor.
- Jalapeños — spicier, use less if heat-sensitive.
- Serranos — hotter, for true spice lovers.
- Sambal oelek — classic chili-garlic heat.
- Chili crisp — adds texture and a little crunch.
- Reduce or skip red pepper flakes — if you want things more mellow.
🥒 Veggie Swaps
- Persian cucumbers — crisp and tender, ideal here.
- English cucumber — great substitute, just slice thick.
- Zucchini — softer but works well if cucumbers aren’t available.
- Add bell peppers or snap peas — for extra crunch and color.
🥢 Sauce & Seasoning Swaps
- Soy sauce — classic savory backbone.
- Tamari — gluten free with deep umami.
- Coconut aminos — slightly sweeter and gluten free.
- Rice wine vinegar — bright and clean.
- Honey or maple syrup — easy sweetness swap.
🌿 Herb Variations
- Mint, basil, cilantro, scallions — fresh and fragrant combo.
- Thai basil — extra aromatic and great with coconut rice.
- Add more herbs right before serving — they mellow quickly in the heat.
🍚 Coconut Rice Swaps
- Jasmine rice — fragrant and classic.
- Basmati rice — slightly drier, still delicious.
- All water + splash of coconut milk — subtle coconut vibe.
🍋 Finishing Touches
- Lime wedges — non-negotiable brightness.
- Lime zest — extra citrus punch.
- Fried shallots or peanuts — for crunch.
- Serve over rice noodles or in lettuce cups — fun way to mix it up.
How to Make
- Smash the cucumbers with a rolling pin or heavy pot until cracked, then tear into bite size pieces. Set aside.
- Heat the oil in a large cast iron skillet over high heat. Add the beef, season with salt and pepper, and cook undisturbed until deeply browned on one side, about 5 minutes. Break up the meat and continue cooking until fully browned, another 5 to 7 minutes.
- Add the garlic, Fresno chiles, sambal oelek, and red pepper flakes. Cook for 2 minutes until fragrant.
- Add the shallot and cucumbers and cook until softened, about 4 minutes.
- Stir in the balsamic vinegar, rice wine vinegar, soy sauce, and brown sugar. Cook until the sauce reduces slightly, 3 to 4 minutes. Season to taste.
- Cook the coconut rice and fluff with a fork. Season with salt to taste and lime juice.
Serve the spicy Beef Larb over coconut rice and top with fresh herbs and lime wedges.
🌶️🍚✨ Tips & Tricks for Spicy Beef with Coconut Rice
- Smash the cucumbers, don’t slice them. Cracking them creates jagged edges that soak up the sauce way better than neat slices. This is key for texture and flavor.
- Let the beef really brown. Don’t touch it at first. That deep sear builds serious flavor and keeps the beef from tasting flat.
- Use high heat confidently. This dish wants heat. A hot pan gives you caramelization instead of steaming.
- Add aromatics after browning. Garlic and chiles go in once the beef is cooked so they stay fragrant, not bitter.
- Balance the heat to your taste. Sambal oelek + Fresno chiles + red pepper flakes bring the heat, but you can scale back or dial it up depending on your mood.
- Don’t overcook the cucumbers. They should soften slightly but still have some bite. That contrast keeps the dish exciting.
- Let the sauce reduce. Give it a few minutes to simmer so it coats the beef instead of feeling watery.
- Taste before seasoning. Soy sauce brands vary a lot in saltiness. Taste the Beef Larb first, then adjust with salt or a splash more vinegar if needed.
- Fluff the rice gently. Coconut rice should be tender and fragrant, not mashed. Use a fork and stir lightly.
- Finish the Beef Larb with herbs and lime off the heat. The fresh herbs and lime juice brighten everything and keep the dish feeling fresh instead of heavy.
FAQ's
Can I use a different protein for this Beef Larb?
Yes. Ground turkey, chicken, or pork all work great here.
Can I make the rice ahead of time for larb?
Absolutely. Reheat gently with a splash of water or coconut milk to loosen it up.
Similar Recipes
Spicy Beef with Coconut Rice
Spicy beef with coconut rice made fast and easy, bold flavors, fresh herbs, and creamy coconut rice for the perfect weeknight dinner.
Ingredients
For the Spicy Beef
- 3 Persian cucumbers
- 2 tablespoons avocado oil
- 1.5 pounds ground beef
- 8 garlic cloves finely chopped
- 2 red fresno chiles finely sliced
- 1 tablespoons sambal oelek
- ½ teaspoon red pepper flakes optional
- 1 shallot thinly sliced
- 2 tablespoons rice wine vinegar
- 2 tablespoons soy sauce
- 1 tablespoon balsamic vinegar
- 1 teaspoon brown sugar
- Kosher salt and freshly ground black pepper
- 1 cup fresh herbs mint, basil, scallions and cilantro
- Lime wedges
For the Coconut Rice
- 2 cups jasmine rice
- 2 ½ cups water
- 1 cup coconut milk
- 1 teaspoons white sugar
- 1 teaspoon kosher salt
- 1 lime zested and juiced
Instructions
- Smash the cucumbers with a rolling pin or heavy pot until cracked, then tear into bite size pieces. Set aside.
- Heat the oil in a large cast iron skillet over high heat. Add the beef, season with salt and pepper, and cook undisturbed until deeply browned on one side, about 5 minutes. Break up the meat and continue cooking until fully browned, another 5 to 7 minutes.
- Add the garlic, Fresno chiles, sambal oelek, and red pepper flakes. Cook for 2 minutes until fragrant.
- Add the shallot and cucumbers and cook until softened, about 4 minutes.
- Stir in the balsamic vinegar, rice wine vinegar, soy sauce, and brown sugar. Cook until the sauce reduces slightly, 3 to 4 minutes. Season to taste. Serve the spicy beef over coconut rice and top with fresh herbs and lime wedges.
To make the Coconut Rice:
- In a saucepan, combine the water, coconut milk, sugar, and salt and bring to a gentle simmer. Add the rice, cover, and cook on low heat for 15 minutes. Remove from heat and let steam, covered, for 5 to 10 minutes. Fluff with a fork and stir in the lime zest and juice.
Notes
- Smash the cucumbers, don’t slice them. Cracking them creates jagged edges that soak up the sauce way better than neat slices. This is key for texture and flavor.
- Let the beef really brown. Don’t touch it at first. That deep sear builds serious flavor and keeps the beef from tasting flat.
- Use high heat confidently. This dish wants heat. A hot pan gives you caramelization instead of steaming.
- Add aromatics after browning. Garlic and chiles go in once the beef is cooked so they stay fragrant, not bitter.
- Balance the heat to your taste. Sambal oelek + Fresno chiles + red pepper flakes bring the fire, but you can scale back or dial it up depending on your mood.
- Don’t overcook the cucumbers. They should soften slightly but still have some bite. That contrast keeps the dish exciting.
- Let the sauce reduce. Give it a few minutes to simmer so it coats the beef instead of feeling watery.
- Taste before seasoning. Soy sauce brands vary a lot in saltiness. Taste first, then adjust with salt or a splash more vinegar if needed.
- Fluff the rice gently. Coconut rice should be tender and fragrant, not mashed. Use a fork and stir lightly.
- Finish with herbs and lime off the heat. The fresh herbs and lime juice brighten everything and keep the dish feeling fresh instead of heavy.
Nutrition Information
Calories: 663kcal | Carbohydrates: 58g | Protein: 26g | Fat: 36g | Saturated Fat: 17g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 81mg | Sodium: 837mg | Potassium: 634mg | Fiber: 2g | Sugar: 3g | Vitamin A: 980IU | Vitamin C: 24mg | Calcium: 80mg | Iron: 5mg
Tried this Recipe? Tag me Today!Mention @WhatsGabyCookin or tag #whatsgabycooking!
So easy and delicious!! I subbed a jalapeño for the Fresno chili’s and added most of the herbs in with the meat. Don’t skip the cucumbers!!
This looks amazing! I make lots of your recipes to feed my 5 hungry teenagers and it's always a success. I have a question though.....They like a little spice, but not a crazy amount of spice. What would you recommend I cut, or cut down on, to lessen the spice, but not lose too much of the essence of the dish? Thanks! jo
you could ditch the red pepper flakes. But keep the sambal
Love all of Gaby’s recipes but this one may be my favorite yet! Definitely added to my regular rotation.
We LOVE this and have made it several times. I love making it for an easy entertaining dish because it is relatively fast and easy but super unique so it's usually a new / fun dish for people to try.
I was wondering what fat content of ground beef you recommend for this recipe? Is 93% vs 85% lean?
either one works - tested it both ways! Totally your personal preference
Hi gabi! Big fan... I have a couple of questions:
1) can you use coconut cream for the rice?
2) can you omit the oelek sauce or substitute it for something else?
Thank you!
Coconut cream is a little thicker but I don't see why it wouldn't work! And you could use sriracha!
yes and you could do sriracha!
1c of herbs ...1 cup of a mixture? those are suggestion? 1 cup of each?
1 cup total - those herbs are just a suggestion of what you should use
Do you leave the fat from the ground beef in the pan or pour it out?
I leave it in! But you're more than welcome to pour it out
Would this good with ground chicken instead of beef?
absolutely
Are the fresno chilies absolutely necessary? They’re not very easy to find where I live? Can’t wait to try this recipe!
you can omit!
Love you, love your show! Why beat and break apart cukes as opposed to just slicing? Love the chicken larb recipe in your cookbook. This seems a little different and I can't wait to try it.
cause I'm fancy like that 🙂 you're gonna love it
Can you make coconut rice in a rice cooker?
totally
Been making laarb gai (chicken salad) since I spent a month in Laos years ago. Love the flavours and can’t wait to try this. Your photo doesn’t look like ground beef - more like steak. Can you comment?
it's ground beef!
What are Persian cucumbers same as english.ansambal oelek. Never hears of that
no they are the smaller cucumber variety! and sambal oelek is a hot sauce - you can find it on amazon https://www.amazon.com/Sambal-Oelek-Chilli-Paste-18oz/dp/B000JMDHCC
This was so flavorful and easy to make! I would definitely make this again!
This sounds absolutely divine! I cannot get enough the coconut rice, and these cucumbers sound like the next best thing!!