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This viral beef broth bowl is loaded with crispy caramelized ground beef, fluffy rice and a creamy coconut curry broth with gochujang, ginger and lime. It’s an easy dinner packed with sweet, savory and spicy flavor, plus cool cucumber and fresh cilantro to balance all that richness.
Table of Contents
- QUICK LOOK
- What Is a Beef Broth Bowl?
- Ingredients You’ll Need
- How to Make a Crispy Beef Broth Bowl
- Tips for the Best Beef Broth Bowls
- Beef Broth Bowl Troubleshooting
- Is a Beef Broth Bowl Spicy?
- Variations and Toppings
- Make Ahead, Storage and Reheating
- More Quick Dinner Recipes
- Watch This Video Tutorial
- Beef Broth Bowl Recipe
I kept seeing broth bowls everywhere and finally had to know if they were actually worth the hype. Spoiler: they absolutely are! The crispy beef soaking up that creamy broth is what got me.
QUICK LOOK
- Prep Time: 10 minutes
- Cook Time: About 15 minutes
- Servings: 4
- Difficulty: Easy
- Budget Friendly: Yes! Ground beef, rice and pantry staples keep this pretty affordable.
- Perfect For: Quick weeknight dinners, meal prep or trying the latest viral recipe!
Why You’ll Love This Beef Broth Bowl
- What It Is: Crispy ground beef + rice + creamy coconut curry broth
- Flavor: Savory, slightly sweet, creamy and a little spicy
- Why It’s Different: Gochujang gives the broth extra savory depth and heat
- Best Part: Those caramelized crispy bits of beef soaking up the broth
- Finish With: Cucumber, cilantro, sesame oil and plenty of fresh lime
What Is a Beef Broth Bowl?
A beef broth bowl is somewhere between a rice bowl and soup. Fluffy rice and seasoned beef are added to a bowl with fresh toppings, then hot flavorful broth is ladled around everything.
The version that’s gone viral adds another level with crispy ground beef and a creamy coconut curry broth. Every spoonful gets a little rice, caramelized beef and broth—and suddenly it makes perfect sense why everyone is making them!
Ingredients You’ll Need
Crispy Beef
- Canola Oil: Helps the beef get a good sear without burning.
- Ground Beef: Ground chuck works too. You want enough fat for flavor and caramelization without making the broth greasy.
- Fresh Ginger + Garlic: Fresh aromatics add loads of flavor to the beef.
- Cornstarch: Helps the sauce thicken and cling to the beef.
- Soy Sauce: The salty, savory base of the beef sauce.
- Beef Broth: Adds moisture and deeper beef flavor.
- Brown Sugar: Just enough sweetness to balance the soy sauce and help the beef caramelize.
- Toasted Sesame Oil: A little goes a long way for deep, nutty flavor.
- White Pepper: Adds gentle heat and earthy flavor.
Coconut Curry Broth
- Gochujang: A fermented red chili paste that brings savory, sweet and spicy flavor to the broth.
- Fresh Ginger + Garlic: Bloom them briefly in the skillet to build the flavor base.
- Yellow Curry Powder: Adds warm, aromatic curry flavor.
- Coconut Milk: Creates that rich, creamy broth. Full-fat coconut milk will give you the best texture.
- Chicken Broth: Thins the coconut milk into a spoonable broth without overpowering the other flavors.
- Soy Sauce: Adds salt and umami.
- Lime: Brightens the rich coconut broth. Save some wedges for serving!
- Cilantro: Adds freshness right at the end.
For Serving
- Cooked Rice: Fluffy white or jasmine rice is perfect for soaking up the broth.
- Persian Cucumbers: Cool and crunchy—the perfect contrast to the hot broth and beef.
- Fresh Cilantro: For an extra fresh finish.
- Toasted Sesame Oil: Just a tiny drizzle over each finished bowl.
- Lime Wedges: Let everyone add extra brightness to taste.
How to Make a Crispy Beef Broth Bowl
Have your rice cooked and toppings ready before you start—the beef and broth move quickly!
- Sear the beef: Heat the oil in a skillet over medium-high heat. Add the ground beef as one whole piece and let it brown for 2-3 minutes per side before breaking it apart.
- Caramelize: Add the remaining beef ingredients. Cook for another 2-3 minutes, until the liquid reduces and the beef gets sticky, browned and caramelized. Transfer to a plate and cover.
- Bloom the aromatics: Don’t clean the skillet! Reduce the heat and briefly cook the ginger and garlic before adding the gochujang and curry powder. Cook for about 1 minute.
- Make the broth: Add the coconut milk and chicken broth, scraping all those browned bits from the skillet. Bring to a boil for 1 minute, then reduce the heat.
- Finish: Stir in the soy sauce, lime juice and cilantro. Taste and add more soy sauce or lime as needed.
- Build your bowl: Add rice and crispy beef to each bowl, ladle the coconut curry broth around them and finish with cucumber, cilantro, sesame oil and lime.
Tips for the Best Beef Broth Bowls
- Stop stirring the beef! Let it sit against the hot skillet long enough to actually brown. Constant stirring gives you gray, steamed beef instead of those crispy edges.
- Let the sauce reduce. Don’t remove the beef while it’s still swimming in sauce. You want the liquid to cook down and caramelize onto the meat.
- Keep those browned bits. Make the broth right in the beef skillet and scrape up all that flavor.
- Bloom the gochujang and curry. Cooking them briefly before adding liquid gives the broth much deeper flavor.
- Use full-fat coconut milk. It creates the richest, silkiest broth.
- Taste at the end. Gochujang and soy sauce vary by brand, so adjust the finished broth with more lime or soy sauce rather than blindly adding more salt.
Beef Broth Bowl Troubleshooting
Your skillet may be too cool or crowded, or you’re breaking up the beef too soon. Start with a hot skillet, press the beef into the pan and leave it alone for 2-3 minutes before flipping and breaking it apart.
Keep cooking! The sauce needs time to reduce. Once the excess liquid evaporates, it will start coating and caramelizing onto the beef.
Add a splash of chicken broth until it reaches the consistency you like. This should be a creamy broth, not a curry sauce.
Gochujang brands vary in heat. Stir in a little extra coconut milk or broth to mellow it out.
Try fresh lime first! If it still needs something, add a little more soy sauce. The lime adds brightness while soy sauce boosts the savory flavor.
Is a Beef Broth Bowl Spicy?
This beef broth bowl has a little heat from the gochujang, but the creamy coconut milk keeps it from being overly spicy. If you’re sensitive to heat or serving kids, start with less gochujang. You can always add more!
Variations and Toppings
Veggies: bok choy, shredded carrots, edamame, cabbage or avocado
Extra heat: sriracha or sliced jalapeños
Rice: jasmine, basmati or regular white rice
Protein: ground chicken, turkey or pork
Make Ahead, Storage and Reheating
Make Ahead: The crispy beef and coconut curry broth can both be made ahead. For the best texture, keep the beef, broth, rice and toppings separate until serving.
Storage: Refrigerate leftovers in airtight containers for up to 4 days. Store the cucumber and fresh toppings separately.
Reheating: Warm the beef and broth separately on the stovetop or in the microwave, then assemble with reheated rice and fresh toppings.
Freezing: The beef and broth can be frozen separately for up to 3 months. I don’t recommend freezing the rice and fresh toppings with them.
This beef broth bowl is one viral recipe that’s absolutely worth trying. Between the crispy caramelized beef, fluffy rice, creamy coconut curry broth and that fresh cucumber and lime on top, every bite has a little something different going on.
And whatever you do, get some of that rice and crispy beef together with a big spoonful of broth. That’s the bite!
More Quick Dinner Recipes
- 15 Minute Chicken Stir Fry
- 10 Minute Garlic Butter Chicken
- 10 Minute Sticky Mexican Chicken
- Sizzling Italian Spaghetti
- Bourbon Chicken
Watch This Video Tutorial
Beef Broth Bowl
Ingredients
Ground Beef
- 1 Tablespoon Canola Oil
- 1 Pound Ground Beef, or ground chuck
- 1 Tablespoon Fresh Ginger, finely minced
- 3 Cloves Garlic, minced
- 2 teaspoons Cornstarch
- 2 ½ Tablespoons Soy Sauce, low sodium
- ¼ Cup Beef Broth
- 2 teaspoons Brown Sugar
- ½ teaspoon Toasted Sesame Oil
- ¼ teaspoon White Pepper
Coconut Curry Broth
- 2 Tablespoons Gochujang
- 1 ½ teaspoons Fresh Ginger, grated
- 1 Clove Garlic, minced
- 1 teaspoon Yellow Curry Powder
- 1 Can Coconut Milk, 13.5 oz
- 1 Cup Chicken Broth
- 1 Tablespoon Soy Sauce
- 1 Lime, large, divided
- ¼ Cup Fresh Cilantro, finely chopped
For Serving
- 3 Cups Cooked Rice
- 2 Persian Cucumbers, chopped
- Fresh Cilantro
- Toasted Sesame Oil
- Lime Wedges
Instructions
Make the Crispy Beef
- In a skillet over medium high heat, add the canola oil and then the entire piece of ground beef. Turn the heat to medium, and brown the ground beef for 2-3 minutes per side before breaking it up. We want crispy bits on both sides, so once it is browning, you can begin breaking it up.1 Tablespoon Canola Oil, 1 Pound Ground Beef
- Add the remaining beef ingredients and stir everything together. Cook for another 2-3 minutes until the liquid fully reduces and begins to thicken and caramelize on the bottom. Remove to a plate or dish tented with foil.3 Cloves Garlic, 2 teaspoons Cornstarch, 2 ½ Tablespoons Soy Sauce, ¼ Cup Beef Broth, 2 teaspoons Brown Sugar, ½ teaspoon Toasted Sesame Oil, ¼ teaspoon White Pepper, 1 Tablespoon Fresh Ginger
Coconut Curry Broth
- Do not wash the pan, we want to keep the browned bits in the skillet. If the pan is dry, add a little coconut oil or vegetable oil.
- Reduce the heat to low and add the garlic and ginger. Cook for about 20 seconds, then stir in the Gochujang and curry powder. Cook for about 1 minute, until fragrant.1 Clove Garlic, 1 ½ teaspoons Fresh Ginger, 2 Tablespoons Gochujang, 1 teaspoon Yellow Curry Powder
- Pour in the broth and coconut milk and scrape up the browned bits from the bottom of the skillet with a whisk. Whisk until smooth.1 Can Coconut Milk, 1 Cup Chicken Broth
- Bring the broth to a boil and cook for 1 minute, then reduce the heat to low.
- Stir in the soy sauce, juice of half a lime, and chopped cilantro. Add more lime juice or soy sauce to your preference.1 Tablespoon Soy Sauce, 1 Lime, ¼ Cup Fresh Cilantro
Serving
- Place divided steamed rice in small bowls and turn over into larger bowls with a low lip.3 Cups Cooked Rice
- Add the seasoned ground beef next to it, then ladle the hot coconut curry broth around the rice and beef.
- Place diced cucumber on the side, fresh cilantro, and a light drizzle of toasted sesame oil. Serve with lime wedges to squeeze on top!2 Persian Cucumbers, Fresh Cilantro, Lime Wedges, Toasted Sesame Oil
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
