Charred Beef & Crispy Garlic Chili Oil Pasta
Ingredients
- 1 poundground beef
- 6 clovesgarlic
- ½ teaspoondried red pepper flakes
- 2 tablespoonssoy sauce
- 1 tablespoonrice vinegar
- ½ teaspoonhoney
- 4 tablespoonsolive oil
- 12 ouncespasta (linguine or spaghetti)
- 4 stalksscallion
- 1 teaspoonsesame seeds
- 1 teaspoonkosher salt
- ¼ teaspoonblack pepper
Prep
- 01
Slice 4 garlic cloves thinly and mince the remaining 2 cloves. Slice 4 scallions into thin rings, keeping whites and greens separate.
- 02
Measure out soy sauce, rice vinegar, and honey.
Method
- 01
Bring a large pot of salted water to a boil. Add pasta and cook until 1 minute shy of al dente (it'll continue cooking off the heat). Reserve 1 cup pasta water, then drain.
- 02
While the pasta cooks, slice 4 garlic cloves thinly. Mince the remaining 2 cloves.
- 03
Heat 2 tablespoons olive oil in a large skillet over high heat until it just begins to smoke. Add ground beef in a single layer (don't break it up for 2–3 minutes). Stir, breaking it into small pieces, and cook another 2 minutes until deeply browned. Pour off excess fat if needed.
- 04
Add minced garlic and red pepper flakes to the beef. Stir constantly for 30 seconds until fragrant. Add soy sauce, rice vinegar, and honey. Toss to combine and cook for 1 minute. Season with salt and black pepper. Transfer beef to a bowl.
- 05
In the same skillet, add remaining 2 tablespoons olive oil over medium heat. Add sliced garlic and cook, stirring often, until golden and just beginning to crisp (about 2 minutes). Don't let it brown too dark or it will taste bitter.
- 06
Return beef and any juices to the skillet. Add drained pasta and 1/2 cup reserved pasta water. Toss over medium-high heat for 1–2 minutes until the pasta is coated in the sauce and silky. Add more pasta water a splash at a time if it looks dry.
- 07
Divide into bowls. Top with scallions and sesame seeds. Serve immediately.
Spice Tips
For more heat, increase the red pepper flakes to 3/4 teaspoon or add a pinch of cayenne. For a touch of numbing warmth, stir in 1/4 teaspoon white pepper. A drizzle of chile oil (store-bought or homemade) over the finished bowls adds a finishing kick.
The trick to bold flavor here is high heat and proper browning of the beef. Don't stir the ground beef right away—let it sit and char for a rich crust. You can swap the sesame seeds for a squeeze of fresh lime juice if you prefer.