Brothy Beef Bowls

Ingredients

• 1 lb Ground beef
• 4 Garlic (cloves, minced; for the beef)
• 1 tbsp Smoked paprika
• 0.25 tsp Cayenne pepper
• 0.25 tsp Red chili flakes
• Salt (a generous pinch, for the beef)
• 2.5 tbsp Red curry paste
• 2 Garlic (cloves, minced; for the broth)
• 0.75 cup Half-and-half (or coconut milk)
• 1 cup Bone broth (Kettle & Fire; the author recommends using bone broth in place of the rice-cooking water too, but gives no amount for that use)
• Salt (a generous couple of pinches, for the broth)
• Lime juice (fresh, to taste)
• Cilantro (fresh, chopped; for seasoning the broth and topping)
• 0.5 Red onion (large, very thinly sliced)
• 1 Lemon juice (juice of 1 lemon)
• Sea salt (to sprinkle over the onion)
• 4 servings Rice (of choice; prepare according to package directions. The author likes replacing the cooking water with bone broth, but does not specify an amount)
• 0.75 cup Cooked rice (per bowl, for assembly)
• Cucumber (thinly sliced, for topping)
• Sesame seeds (for topping)
• Korean chili flakes (for topping)

Steps

1. 1

   Heat a large pan over medium-high heat. Add the ground beef and break it apart as it browns; cook until well browned.

2. 2

   Add the minced garlic for the beef, smoked paprika, cayenne pepper, red chili flakes, and a generous pinch of salt. Continue browning the beef well.

3. 3

   In a saucepan over medium heat, combine the red curry paste and minced garlic for the broth. Stir for 1–2 minutes, until softened and fragrant.

4. 4

   Pour in the half-and-half (or coconut milk) and bone broth. Stir until smooth, then bring the broth to a gentle simmer.

5. 5

   Season the broth with salt, fresh lime juice, and chopped cilantro. Taste and adjust the seasoning to your liking; the broth should be creamy, savory, slightly spicy, and bright with lime.

6. 6

   Put the thinly sliced red onion in a bowl. Add the lemon juice and sprinkle with sea salt.

7. 7

   Mix the onion well with a fork and let it sit for 5–10 minutes to soften.

8. 8

   Prepare four servings of rice of your choice. The author suggests using bone broth instead of water for extra flavor and protein, without specifying an amount.

9. 9

   For each bowl, add ¾ cup cooked rice and one-quarter of the seasoned beef.

10. 10

    Ladle one-quarter of the broth over each bowl.

11. 11

    Top with thinly sliced cucumber, quick-pickled red onion, sesame seeds, Korean chili flakes, and plenty of finely chopped fresh cilantro. Serve and enjoy.

Notes

The author describes the bowls as under 500 calories and 35 g protein per bowl. Bone broth for cooking the rice is suggested as an optional flavor and protein boost, but the amount is not specified. Quantities for lime juice, topping ingredients, and rice are given only as taste/serving guidance, so they are not fully specified.

Nutrition per serving

• main
• high-protein
• weeknight
• beef
• rice bowl
• brothy
• quick-pickled
• stovetop