What are beef broth bowls?

Beef broth bowls are made with cooked rice, seasoned ground beef, and a flavorful broth served together in one bowl. This version uses a creamy coconut curry broth with ginger, garlic, red curry paste, and beef broth, then adds fresh cucumber, green onions, sesame seeds, and lime.

What is a brothy rice bowl?

A brothy rice bowl is a rice-based meal served with enough broth to spoon around the rice and other toppings. The rice stays separate instead of cooking down into the broth, so you still get distinct textures from the rice, beef, and fresh toppings.

Can I use chicken broth instead of beef broth?

Yes. Chicken broth works well in this recipe and gives the coconut curry broth a slightly lighter flavor. Use low-sodium broth so you can better control the seasoning from the soy sauce, curry paste, and hoisin sauce.

Can beef broth bowls be made ahead of time?

Yes. Store the rice, beef, broth, and fresh toppings separately in the refrigerator. Reheat the rice, beef, and broth before serving, then add the cucumber, green onions, sesame seeds, lime, and chili crisp just before eating.

Beef Broth Bowls with Coconut Curry

Description

Savory ground beef and jasmine rice are served with a creamy coconut curry broth, then finished with cucumber, green onions, sesame seeds, and fresh lime.

Ingredients

Scale

Rice

3 cups cooked jasmine rice, kept warm

Ground Beef

1 tablespoon coconut oil
1 pound lean ground beef
1 tablespoon finely minced fresh ginger
1 tablespoon finely minced garlic
1 tablespoon soy sauce
1 teaspoon toasted sesame oil
1/4 teaspoon ground white pepper

Coconut Curry Broth

1 1/2 teaspoons finely minced fresh ginger
1 1/2 teaspoons finely minced garlic
2 tablespoons red curry paste
1 (13.5-ounce) can full-fat coconut milk
1 cup low-sodium beef broth
1 tablespoon soy sauce
1 teaspoon hoisin sauce
1 large lime, divided

For Serving

2 small Persian cucumbers, diced
4 green onions, thinly sliced
1 tablespoon toasted sesame seeds
Chili crisp, optional

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Instructions

Cook the rice. Prepare the jasmine rice according to the package directions. Keep warm while you prepare the beef and broth.
Brown the beef. Heat the coconut oil in a large skillet over medium-high heat. Add the ground beef and let it cook undisturbed for 2 to 3 minutes before breaking it into pieces. Continue cooking until well browned and cooked through, reaching 160°F (71°C) in the center. If your skillet is small, cook the beef in two batches.
Season the beef. Add 1 tablespoon ginger, 1 tablespoon garlic, 1 tablespoon soy sauce, sesame oil, and white pepper. Cook for 1 to 2 minutes, stirring until fragrant and evenly combined. Transfer the beef to a plate.
Start the broth. Reduce the heat and leave the browned bits in the skillet. Add the remaining ginger and garlic and cook briefly until fragrant. Stir in the red curry paste and cook for about 1 minute.
Add the liquids. Pour in the coconut milk and beef broth, scraping up the browned bits from the bottom of the skillet. Stir in 1 tablespoon soy sauce and the hoisin sauce.
Simmer. Bring the broth to a gentle simmer and cook for about 5 minutes, stirring occasionally. Keep it at a gentle simmer so it does not reduce too quickly.
Add the lime. Stir in the juice from about half of the lime. Taste and add more lime if needed.
Assemble. Divide the warm jasmine rice and browned beef among 3 bowls. Ladle the coconut curry broth around the rice and beef. Top with cucumber, green onions, sesame seeds, and optional chili crisp. Serve with the remaining lime cut into wedges.

Notes

Red curry paste can vary in heat and saltiness, so taste the broth before adding any extra seasoning.
Use a large skillet, or brown the beef in two batches, so it browns instead of steaming.
Keep the broth at a gentle simmer to prevent it from reducing too quickly.
Store the rice, beef, broth, and fresh toppings separately for the best texture.
Nutrition information is an estimate and does not include optional chili crisp.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Dinner
Method: Stovetop
Cuisine: Asian-Inspired

Nutrition

Serving Size: 1 bowl
Calories: 805
Sugar: 5 g
Sodium: 1,245 mg
Fat: 43 g
Saturated Fat: 29 g
Unsaturated Fat: 15 g
Trans Fat: 1 g
Carbohydrates: 62 g
Fiber: 3 g
Protein: 41 g
Cholesterol: 95 mg