Beef Broth Bowls are loaded with crispy caramelized beef, tender rice, and a rich, flavorful coconut curry broth.
Author’s Notes
My Take on the Viral Broth Bowl
Broth bowls have been taking the internet by storm, and I decided it was finally time to try them out and see what all the hype was about.
Well, I don’t know how I put them off this long because WOW, are these fun! I’ll admit, they took me a few tries to get exactly how I wanted them. I started with the broth from my coconut curry chicken and simply browned some beef with aromatics, but I found the broth a little overpowering and the beef a bit underwhelming.
So, I added a quick stir-fry sauce to the beef to give it really nice caramelization and tons more flavor. Then I simplified the broth so the curry paste and coconut could really shine through. Perfection! And even better, these broth bowls got a huge thumbs-up from all my kids. None of them thought it was spicy, but that will definitely depend on the curry powder and curry paste you use.
My number one tip? Take your time browning the beef. That deep browning is where so much of the flavor comes from. Try not to stir it too often and let the beef sit in contact with the hot pan long enough to really caramelize. Plus, all those browned bits left behind make the curry broth even more flavorful.
Ingredients In Broth Bowls
| Ingredient | Let’s Chat About It |
|---|---|
| Ground beef | Use lean 93/7 beef and let it sit undisturbed in the hot skillet to get those deeply browned, crispy edges. |
| Garlic & ginger | Freshly and finely minced gives the best flavor. Keep them moving once they hit the pan so they don’t burn. |
| Soy sauce, sesame oil & white pepper | Use regular soy sauce, not lite. A little toasted sesame oil goes a long way. |
| Red curry paste, curry powder & coconut milk | Curry pastes vary quite a bit in heat, so choose one based on your spice preference. Full-fat coconut milk gives these broth bowls the best texture. |
| Basmati rice & toppings | Basmati rice works best with my boiling method. Cucumbers, green onions, cilantro, sesame seeds, and lime add freshness and crunch. |
Chelsea’s Notes
What To Serve On The Side
These broth bowls are pretty filling on their own, so I’d keep the sides fresh, light, and simple.
- Edamame with flaky salt
- Asian cucumber salad with avocado
- Steamed or roasted broccoli
- Roasted green beans with some sesame seeds on top
- Fresh mango or pineapple for something sweet and light
Storage
Store the rice, beef, and broth separately in airtight containers in the fridge for 3–4 days. These broth bowls get even more flavorful as it sits! Reheat gently on the stovetop or in the microwave, then assemble with fresh toppings just before serving.
More Ground Beef Recipes
Beef Broth Bowls
Equipment
Ingredients
- 1 cup basmati rice
- 1 tablespoon coconut oil
- 1 pound lean ground beef 93/7
- 1-1/2 tablespoons finely minced ginger divided
- 1-1/2 tablespoons finely minced garlic divided
- 2 teaspoons cornstarch
- 1/4 cup chicken broth
- 2-1/2 tablespoons soy sauce regular, not lite
- 2 teaspoons white sugar
- 1/2 teaspoon toasted sesame oil plus some for topping bowls with
- 1/4 teaspoon white pepper
- 2 tablespoons red curry paste
- 1 teaspoon yellow curry powder
- 1 can (13.66 oz) coconut milk I like Imperial Kitchen
- 1 cup chicken broth I like Swanson
- 1 tablespoon soy sauce regular, not lite
- 1 large lime divided
- 1/4 cup finely chopped cilantro plus some for topping bowls with
- Toasted sesame seeds
- 2 small Persian cucumbers diced
- 4 green onions thinly sliced
- Chili crunch optional if you like some heat
Instructions
- Rice: Fill a large pot with water and bring to a boil. Once boiling, generously salt the water and add the rice. Boil for 10 minutes, then taste to make sure the rice is tender. Drain well and return the rice to the dry pot. Cover with a lid and let steam until ready to serve.
- Beef: Heat coconut oil in a large skillet over high heat. Once hot, add the ground beef and leave it undisturbed for a few minutes so it can develop some nice browned spots. Break the beef into small pieces with a wooden spoon and continue cooking, stirring only occasionally, until nicely browned all over.
- Sauce: Meanwhile, add cornstarch & 1/4 cup chicken broth to a wide-mouth mason jar. Secure the lid and shake vigorously until completely smooth. Add the soy sauce, sugar, sesame oil, and white pepper. Shake again and set aside.
- Beef: Once the beef is nicely browned, reduce the heat to medium. Add 1 tablespoon each garlic & ginger and cook, stirring constantly, for about 30 seconds or until fragrant. Shake the sauce once more, then pour it into the skillet. Stir for 1–2 minutes, until the sauce thickens, caramelizes, and clings to the beef.
- Don’t wipe out the skillet. Leave any rendered fat in the skillet. If the pan looks dry, add a little coconut oil.
- Broth: Return the skillet to low heat. Add remaining 1/2 tbsp each garlic & ginger and cook for 20 seconds. Stir in the red curry paste & curry powder and cook for about 1 minute, until fragrant. Lower the heat or add a tiny splash of water if anything starts to brown.
- Broth: Pour in the coconut milk, scraping up the browned bits from the pan, then whisk until smooth. Add the chicken broth and bring to a boil. Boil for 1 minute then reduce the heat to low and stir in the soy sauce, juice from 1/2 of a lime, and the cilantro. Taste and add more soy sauce or lime juice if needed.
- Assemble: Divide rice evenly among 3 to 4 bowls (see Note 1). Add the beef alongside the rice, then ladle the hot coconut curry broth around everything. Top with diced cucumber, toasted sesame seeds, sliced green onions, extra cilantro, and a very light drizzle of toasted sesame oil. Add chili crunch for more heat, if desired. Cut the remaining lime into wedges and serve alongside. Enjoy immediately!
Recipe Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Hi! We have a coconut allergy in the family. What would you recommend substituting for coconut milk or would it be better to try a different recipe bc it would change the flavor profile too much? Thank you!
Hey!! I wish I could tell you with confidence that it would be great without the coconut milk, but I just don’t know for sure without testing it. I *think* a combination of heavy cream and chicken broth would be the best substitute, though it will change the flavor profile since the coconut milk is pretty prominent here. If you try it, I’d use about 1 cup heavy cream + 2/3 cup chicken broth in place of the can of coconut milk. And I’d swap the coconut oil for olive oil!
Your recipes are always so yummy 😋 would substituting ground chicken work with this recipe?
I think ground chicken should work here. It may be a little less rich and flavorful than the beef, but the sauce and curry broth will still add plenty of flavor. I’d add a little extra coconut oil to help it brown nicely! 🙂 You may need a touch more salt too! Enjoy!
Wow 🤩 Looks yummy! Making this tonight 🙌
Enjoy! I can’t wait to hear what you think!
I love this recipe
Yay! Thank you Lee!