Crispy Beef Broth Bowl

Red curry bowl topped with fresh herbs and vegetables.

Discover the deliciousness of broth bowls made with a savory red curry broth, crispy ground beef, and fresh herbs. A must-try bowl recipe.

Course Dinner, Lunch

Cuisine Asian

Prep Time 25

Cook Time 20

Total Time 45

Servings bowls

Calories 428kcal

Author Darcey Olson

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