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. Not feeling the ground beef? Try my chicken broth bowls! |
| 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 they sit! Reheat gently on the stovetop or in the microwave, then assemble with fresh toppings just before serving.
More Ground Beef Recipes
Beef Broth Bowls
Video
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. Use a slotted spoon to remove to a plate and cover with foil.
- 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 tablespoon 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.
I think at this point 3/5 of my weekly meals are from Chelsea’s messy apron. This woman can seriously do no wrong. I could have eaten a bowl of this beef all on its own. Thank you so much and keep up the good work!
Tiffany, this made my day!! It means so much that you make so many of my recipes! And I’m with you on the beef, it’s hard to stop eating it straight from the pan! Thank you!
We made this for dinner last night and it was so simple and delicious! So much flavor but not overly spicy (although one of us definitely went heavy on the chili crisp lol). Next time we will double the recipe as I think it would be great for lunch leftovers or to keep half in the freezer for a later date. Thanks so much for the excellent recipe!
Haha, I love that everyone could adjust the heat with the chili crisp! So happy these were a hit, Anna! Thanks so much for your sweet comment!
This was so freaking good! I made the cucumber salad you linked (just without avocado) and loved the tangy crunch with this dish. Will definitely remake!
Yay!! So happy you loved it and tried the cucumber salad too! That tangy crunch is such a good pairing. Thanks for your comment!
This was absolutely DELICIOUS! My family loved this so much. Can’t wait to try your other broth bowls!
Yay! So happy this was a hit with your family, Jen! I’d love to hear what you think of the other broth bowls you try!
Excellent!
Thanks Tricia!
I love the idea of this recipe but unfortunately it was way too spicy for my kids and I. Maybe too much red curry paste? I’m not sure where I went wrong! My husband loved it though!
Red curry paste can definitely vary in spiciness by brand! Feel free to use less next time to keep it milder.
What a delicious meal, we loved it! And what a cool presentation with the shaped rice. This was better than a restaurant dish!
This made my day! I’m so glad you loved it! Thanks Patty!