Beef Broth Bowl

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This viral beef broth bowl combines crispy caramelized ground beef and fluffy rice with a creamy coconut curry broth made with gochujang, ginger and lime, then finishes it all with cool cucumber and fresh cilantro.

Prep Time10

Cook Time20

Total Time30

Course: 100 + BEST Easy Beef Recipes for Dinner

Keyword: bowl, easy dinner, ground beef, quick and easy

Servings:

Author: Carrian Cheney

Equipment

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

US Customary - Metric

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

Video

Nutrition