Skip to content
Foodie and Wine has been around since 2013. In all this time I’ve never made a “viral” recipe. Enter these broth bowls.
Once I saw a ton of broth bowls in my newsfeed, I knew it would be the first one. I’m so glad I did! I knew I’d have to share it with you too.
My version of “viral” beef broth bowls are filled with crispy ground beef, red coconut curry broth, fresh herbs, green onions, cucumbers, a squeeze of fresh lime juice and rice.
What Is A Broth Bowl
A broth bowl is a meat and rice based dish, topped with vegetables and herbs, then covered in a savory broth ladled around it. I’ve seen chicken versions, lemongrass versions, and miso versions, but I landed on this Thai red curry version.
I haven’t tried it yet, but my next batch will use beef bulgogi in place of the ground beef. Step it up a bit in the name of “research”.
Beef Broth Bowl Ingredients
Here are the non-pantry ingredients needed to make this beef broth bowl. For the full list of ingredients, along with measurements, see the recipe card below:
- Ground Beef: Stick to lean ground beef, preferably 93/7, to avoid oily broth.
- Red Curry Paste: This is a must-have in this broth bowl, but you can sub in green curry paste. The spice level varies drastically by brand, so start small and increase during cooking.
- Yellow Curry Powder: As a fan of spicy food, I opted for hot curry powder, but use mild if you’re not looking for crazy heat. I use this in the beef and broth.
- Coconut Milk: Use full-fat canned coconut milk for the richest, creamiest broth. Shake the can well before opening since the coconut cream can separate.
- Fresh Garlic and Ginger: Both of these aromatics go in the beef and the broth. To cut down on prep time, I used the pre-minced garlic and ginger that come in squeeze tubes instead of laboring over mincing both myself.
- Fresh Herbs: I opted for fresh cilantro, since it’s always in my kitchen, but fresh mint or Thai basil would work great as well.
- Fish Sauce: Fish sauce adds a deep and savory flavor without tasting like fish.
- Toasted Sesame Oil: A little goes a long way, but if you leave it out you’ll notice.
- Lime Juice: The final squeeze of lime juice brightens up the dish, so try not to skip it.
- Rice: I find this recipe is perfect for using a quick microwave rice pouch, however this cilantro lime rice is a great choice.
- Toppings: I added sliced cucumbers for a cool and crunchy contrast, sesame seeds in place of extra sesame oil, and green onions.
You can also serve it next to a batch of Korean Cucumber Salad instead of using cucumbers as a topper.
Variations and Topping Ideas
One of my favorite things about broth bowls is the ability to customize it, just like ramen bowls. Here are some common customization ideas:
- Change the protein: Ground chicken and ground pork are easy swaps. Pork belly would be an amazing addition.
- Add vegetables: Bean sprouts, bell peppers, snap peas, and shredded carrots would bulk up the bowl.
- Go with noodles: Swap in ramen noodles or rice noodles instead of using rice. The flavors lend beautifully to a broth bowl with noodles.
- Add texture: The sliced cucumbers add plenty of crunch, but you could also add pickled cucumbers, pickled red onions, fried shallots, garlic chips, sliced jalapeños, or peanuts.
Tips For the Best Curry Beef Bowl
After testing these broth bowls four times in less than a week, here’s what I found make for the best final dish:
- Caramelize the beef. You don’t want to steam the beef, you want to get it nice and crispy. Make sure your skillet is large enough for each piece to make contact with the hot skillet.
- Scrape up the browned bits. After caramelizing the beef, there should be “brown bits” stuck to the bottom. That’s all flavor, baby! Use a wooden spoon to scrape it up when making the broth.
- Watch the sauce reduction. This is meant to be brothy, so don’t over-reduce the broth.
- Assemble before serving. The rice soaks up quite a bit of broth, so you’ll want to ladle the broth over the beef and rice right before serving.
- Make an extra batch of broth. Freeze the second batch so it’s ready to go when you’re ready to go for round 2. This cuts down on quite a bit of the prep work.
Crispy Beef Broth Bowl
Discover the deliciousness of broth bowls made with a savory red curry broth, crispy ground beef, and fresh herbs. A must-try bowl recipe.
Print
Pin
Share on Facebook
Servings: 3 bowls
Calories: 428kcal
Cost: $12
Ingredients
- 1 cup cooked basmati rice, divided (*Note 1)
GROUND BEEF
- 1 tbsp avocado oil
- 1 lb lean ground beef (*Note 2)
- 2 tsp corn starch
- ¼ cup chicken broth
- 2½ tbsp soy sauce
- 1 tbsp ginger paste (*Note 3)
- 1 tbsp garlic paste (*Note 3)
- 1 tsp yellow curry powder
- 2 tsp granulated sugar
- ½ tsp toasted sesame oil
COCONUT CURRY BROTH
- ½ tbsp ginger paste (*Note 3)
- ½ tbsp garlic paste (*Note 3)
- 2 tbsp red curry paste (*Note 4)
- 1 tsp yellow curry powder
- 1 (13.5 oz) can full-fat coconut milk
- 1 cup chicken broth
- 2 tsp soy sauce
- ½ tsp fish sauce
- 1 large lime, divided
- ¼ cup chopped cilantro
TOPPINGS
- 1 tbsp toasted sesame seeds
- 1 cucumber, sliced
- 4 stalks green onions, thinly sliced
- chopped fresh cilantro, to taste
Instructions
MAKE THE GROUND BEEF SAUCE
- Add the corn starch and chicken broth to a medium size mixing bowl and whisk until combined. (2 tsp corn starch, ¼ cup chicken broth)
- Whisk in the soy sauce, ginger paste, garlic paste, curry powder, sugar, and sesame oil. Set aside. (2½ tbsp soy sauce 1 tbsp ginger paste 1 tbsp garlic paste 1 tsp yellow curry powder 2 tsp granulated sugar ½ tsp toasted sesame oil)
COOK THE GROUND BEEF
- Pre-heat a large skillet over medium-high heat. Add the oil and swirl it around to coat the bottom of the pan. (1 tbsp avocado oil)
- Add the ground beef and let it cook for 2-3 minutes undisturbed. Flip and cook this side for 2-3 minutes undisturbed. (1 lb lean ground beef)
- Break the ground beef into small pieces while occasionally stirring. You want all the small pieces to have direct contact with the bottom of the pan as this is how the beef caramelizes.
- Reduce the heat to medium. Pour the prepared beef sauce into the skillet and cook for 1 – 2 minutes, until the sauce thickens and coats the beef.
- Transfer to a plate using a slotted spoon. Cover loosely with foil.
MAKE THE CURRY BROTH
- Reduce the heat to low. Add a small amount of avocado oil if the skillet is dry.
- Add the ginger paste and garlic paste and cook for 30 seconds. (½ tbsp ginger paste ½ tbsp garlic paste)
- Add the red curry paste and curry powder and cook for 1 minute, until fragrant. (2 tbsp red curry paste 1 tsp yellow curry powder)
- Whisk in the coconut milk, scraping up the brown bits at the bottom of the skillet. Continue to whisk until smooth. (1 (13.5 oz) can full-fat coconut milk)
- Whisk in the chicken broth. Bring the mixture to a gentle boil for 1 minute. Reduce heat back to low. (1 cup chicken broth)
- Whisk in the soy sauce and fish sauce and cook for 30 seconds. Stir in the juice from half of the lime and the chopped cilantro. Taste and adjust any seasoning, as needed. (2 tsp soy sauce ½ tsp fish sauce 1 large lime, divided ¼ cup chopped cilantro)
ASSEMBLE THE BOWLS
- Divide the rice into 3 serving bowls. Add the ground beef and ladle the curry broth around it. Top with the cucumber slices, sesame seeds, cilantro and green onions. Serve with extra slices of lime. (1 tbsp toasted sesame seeds 1 cucumber, sliced 4 stalks green onions, thinly sliced chopped fresh cilantro, to taste)
Notes
Note 1: Use whatever cooking method you prefer when making rice. This is one of the rare times I grab a pouch of microwaveable rice.
Note 2: If you use higher fat beef make sure to drain it well to avoid oily broth.
Note 3: To cut down on prep time, grab the tubes from the produce section of the grocery store.
Note 4: Spice level varies drastically by brand, so start small and increase during cooking. You can use green curry in equal parts if you prefer.
Storage: Store the rice, beef, and broth in separate airtight containers in the fridge for 3–4 days. Re-heat separately on the stove before assembling.
This recipe is adapted from Chelsea’s Messy Apron version.
Nutrition
Calories: 428kcal | Carbohydrates: 31g | Protein: 39g | Fat: 16g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 96mg | Sodium: 1614mg | Potassium: 876mg | Fiber: 3g | Sugar: 6g | Vitamin A: 1924IU | Vitamin C: 16mg | Calcium: 121mg | Iron: 6mg
Tried this recipe?Mention @foodieandwine or tag #foodieandwine!
Would you like to save this?
We'll email this post to you, so you can come back to it later!