Imported from Instagram

Beef Broth Bowls

Name: Beef Broth Bowls
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 4 servings
Cuisine: Southeast Asian
Ingredients: 1 cup Basmati rice; Water (For boiling the rice); Salt (For generously salting the rice water); 1 tbsp Coconut oil (Plus a little more if the skillet looks dry); 1 lb Lean ground beef (93/7); 1.5 tbsp Fresh ginger (Finely minced and divided); 1.5 tbsp Garlic (Finely minced and divided); 2 tsp Cornstarch; 0.25 cup Chicken broth (For the beef sauce); 2.5 tbsp Soy sauce (Regular, not lite; for the beef sauce); 2 tsp White sugar; 0.5 tsp Toasted sesame oil (Plus some for topping the bowls); 0.25 tsp White pepper; 2 tbsp Red curry paste; 1 tsp Yellow curry powder; 13.66 oz Coconut milk (1 can; Imperial Kitchen preferred by the author); 1 cup Chicken broth (For the coconut curry broth; Swanson preferred by the author); 1 tbsp Soy sauce (Regular, not lite; for the broth); 1 large Lime (Juice half into the broth; cut the remaining half into wedges); 0.25 cup Cilantro (Finely chopped, plus extra for topping); Toasted sesame seeds (For topping); 2 small Persian cucumbers (Diced); 4 Green onions (Thinly sliced); Chili crunch (Optional, for additional heat)

Recipe by Chelsea Lords @chelseasmessyapron · Instagram

Imported by Ryan Gee on SeeMeCook

Crispy caramelized ground beef and fluffy basmati rice are served with a rich coconut curry broth. Fresh cucumber, green onion, cilantro, sesame seeds, lime, and optional chili crunch add freshness, brightness, and crunch.

4 servings45 minSoutheast Asian

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Ingredients

1 cup Basmati rice
Water (For boiling the rice)
Salt (For generously salting the rice water)
1 tbsp Coconut oil (Plus a little more if the skillet looks dry)
1 lb Lean ground beef (93/7)
1.5 tbsp Fresh ginger (Finely minced and divided)
1.5 tbsp Garlic (Finely minced and divided)
2 tsp Cornstarch
0.25 cup Chicken broth (For the beef sauce)
2.5 tbsp Soy sauce (Regular, not lite; for the beef sauce)
2 tsp White sugar
0.5 tsp Toasted sesame oil (Plus some for topping the bowls)
0.25 tsp White pepper
2 tbsp Red curry paste
1 tsp Yellow curry powder
13.66 oz Coconut milk (1 can; Imperial Kitchen preferred by the author)
1 cup Chicken broth (For the coconut curry broth; Swanson preferred by the author)
1 tbsp Soy sauce (Regular, not lite; for the broth)
1 large Lime (Juice half into the broth; cut the remaining half into wedges)
0.25 cup Cilantro (Finely chopped, plus extra for topping)
Toasted sesame seeds (For topping)
2 small Persian cucumbers (Diced)
4 Green onions (Thinly sliced)
Chili crunch (Optional, for additional heat)

Steps

1
Fill a large pot with water and bring it to a boil. Once boiling, generously salt the water and add the basmati rice. Boil for 10 minutes, then taste to confirm that the rice is tender.
2
Drain the rice well, return it to the dry pot, cover with a lid, and let it steam until ready to serve.
3
While the rice cooks, add the cornstarch and 1/4 cup chicken broth to a wide-mouth mason jar. Secure the lid and shake vigorously until completely smooth.
4
Add 2 1/2 tablespoons soy sauce, the sugar, 1/2 teaspoon toasted sesame oil, and white pepper to the jar. Shake again and set the sauce aside.
5
Heat the coconut oil in a large skillet over high heat. Once hot, add the ground beef and leave it undisturbed for a few minutes so browned spots develop.
6
Break the beef into small pieces with a wooden spoon and continue cooking, stirring only occasionally, until it is nicely browned all over.
7
Reduce the heat to medium. Add 1 tablespoon each of the minced garlic and ginger, and cook, stirring constantly, for about 30 seconds, until fragrant.
8
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.
9
Use a slotted spoon to transfer the beef to a plate and cover it with foil. Do not wipe out the skillet; leave any rendered fat in the pan. If it looks dry, add a little coconut oil.
10
Return the skillet to low heat. Add the remaining 1/2 tablespoon each of minced garlic and ginger, and cook for 20 seconds.
11
Stir in the red curry paste and yellow curry powder. Cook for about 1 minute, until fragrant. Lower the heat or add a tiny splash of water if anything starts to brown.
12
Pour in the coconut milk, scraping up the browned bits from the pan, and whisk until smooth. Add the remaining 1 cup chicken broth and bring the mixture to a boil.
13
Boil the broth for 1 minute, then reduce the heat to low. Stir in 1 tablespoon soy sauce, the juice from half of the lime, and the chopped cilantro. Taste and add more soy sauce or lime juice if needed.
14
Divide the rice evenly among 3–4 bowls. Add the beef alongside the rice, then ladle the hot coconut curry broth around everything.
15
Top the bowls 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 immediately.

Notes

Store the rice, beef, and broth separately in airtight containers in the refrigerator for 3–4 days. Reheat gently on the stovetop or in the microwave, then assemble with fresh toppings. The author notes that spice level depends on the curry powder and curry paste. Fresh mango or pineapple can be served as an optional sweet, light accompaniment.