Coconut Thai Curry Beef Broth Bowls

Ingredients

• 2 lb ground beef (93/7 lean-to-fat ratio)
• 0.333 cup soy sauce (For the beef sauce)
• 2 tbsp hoisin sauce (For the beef sauce)
• 3 tbsp rice vinegar (For the beef sauce)
• 2 tbsp brown sugar (For the beef sauce)
• 4 garlic (Minced; for the beef)
• 1 tsp fresh ginger (Freshly grated; for the beef)
• 1 tbsp avocado oil (For the broth)
• 2 garlic (Minced; for the broth)
• 1 tsp fresh ginger (Freshly grated; for the broth)
• 2 tbsp red curry paste (For the broth)
• 3 cup beef broth (Chicken broth may be used instead)
• 15 oz coconut milk (One can)
• 3 tbsp soy sauce (For the broth)
• 1 tbsp fresh lime juice (For the broth)
• 1 tsp fish sauce (For the broth)
• 1 tbsp sesame oil (For the broth)
• cooked jasmine rice (Warm; use a generous scoop per bowl)
• Persian cucumber (Thinly sliced or cut into half-moons)
• green onions (Thinly sliced)
• lime wedges (For serving)
• chili crunch (A spoonful per bowl, or as much as desired)

Steps

1. 1

   Heat a large skillet over medium-high heat. Once hot, add the ground beef and spread it into an even layer. Leave it undisturbed for 3–5 minutes so it develops browned, crispy edges.

2. 2

   While the beef cooks, whisk together the soy sauce, hoisin sauce, rice vinegar, and brown sugar. Set the sauce mixture aside.

3. 3

   Break the beef into smaller pieces and continue cooking until it is almost completely cooked through.

4. 4

   Reduce the heat to medium. Add the minced garlic and grated ginger to the beef, and cook for 1 minute.

5. 5

   Add the soy sauce mixture and stir until the beef is completely coated.

6. 6

   Leave the beef undisturbed again and cook for about 2–4 minutes, until the liquid has fully reduced and begins caramelizing on the bottom of the skillet. Remove from the heat.

7. 7

   For the broth, heat the avocado oil in another skillet or saucepan over medium heat.

8. 8

   Add the minced garlic and grated ginger to the oil and cook for 30 seconds.

9. 9

   Stir in the red curry paste and cook for 1 additional minute to bring out its flavor.

10. 10

    Whisk in the beef broth, coconut milk, soy sauce, lime juice, fish sauce, and sesame oil. Bring the broth to a gentle simmer, then remove it from the heat.

11. 11

    To assemble each bowl, add a generous scoop of warm jasmine rice.

12. 12

    Ladle the hot coconut curry broth into the bowl.

13. 13

    Pile the crispy beef next to the rice and add the fresh cucumber alongside the beef.

14. 14

    Finish each bowl with sliced green onions, lime wedges, and a spoonful of chili crunch. Serve immediately.

Notes

Use 93/7 ground beef for crispy edges without excessive grease. If using fattier beef, strain it after cooking if necessary. Cook the beef sauce until it reduces and begins caramelizing for the best flavor. Cook the red curry paste briefly with the garlic and ginger before adding the liquids. The source does not specify an amount of cooked rice, cucumber, green onions, lime wedges, or chili crunch; portion those to taste.

Nutrition per serving

• main
• broth bowl
• Thai-inspired
• coconut curry
• beef
• rice
• one-pan broth
• quick meal