Beef Broth Bowls

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Beef Broth Bowls are packed with crispy caramelized beef, fluffy rice, and a rich coconut curry broth.

Prep Time30

Cook Time15

Total Time45

Course: Dinner

Cuisine: American

Keyword: Beef Broth Bowls

Servings: -4 bowls

Author: Chelsea Lords

Cost: $13.64

Equipment

Ingredients

1 cup basmati rice

Ground Beef

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

Broth

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

Optional Toppings

Toasted sesame seeds
2 small Persian cucumbers diced
4 green onions thinly sliced
Chili crunch optional if you like some heat

US - Metric

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!

Notes

Note 1: Optional rice shaping: Lightly coat small bowls or ramekins with cooking spray and firmly pack in the cooked rice. Place a piece of plastic wrap over the rice and gently press it down to compact it. Remove the plastic wrap, then carefully invert each mound of rice into a serving bowl.

Storage: Keep the rice, beef, and broth in separate airtight containers in the fridge for 3–4 days. The broth tastes even better after a day or two as the flavors deepen. Reheat everything separately, then add the fresh toppings right before serving.

Nutrition