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Thai-Inspired Coconut Beef Broth Bowls
The crispy beef is good, but that coconut curry broth is the reason I’m going back for another spoonful. These bowls have rice, savory beef, crunchy cucumbers and a creamy broth made with Kettle & Fire Beef Bone Broth, red curry paste and lime. Get a little of everything in one bite and you’ll understand.
This is what I want when I have ground beef in the fridge but cannot do tacos again. The beef cooks while the broth comes together, and everyone can build their own bowl at the table. I’m adding extra broth and lime to mine, just so we’re clear!
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Ingredients
For the beef
- 1½ pounds ground beef I used 80/20
- ½ cup low-sodium soy sauce
- 1 tablespoon creamy peanut butter
- 2 tablespoons rice vinegar
- 2 tablespoons brown sugar
- 3 garlic cloves minced
- 1 teaspoon minced fresh ginger
For the broth
- 1 tablespoon olive oil
- 3 garlic cloves minced
- 1 teaspoon minced fresh ginger
- 2 tablespoons Thai red curry paste
- 4 cups Kettle & Fire Beef Bone Broth
- 1 15-ounce can unsweetened coconut milk
- 3 tablespoons low-sodium soy sauce
- 1 tablespoon fresh lime juice
- 1 tablespoon sesame oil
- Salt only if needed
For serving
- 3 cups cooked jasmine or basmati rice
- Thinly sliced cucumber
- Sliced green onions
- Lime wedges
Instructions
- Mix the beef sauce. Whisk together the soy sauce, peanut butter, rice vinegar, brown sugar, garlic and ginger. Set aside. If making rice fresh, start it now so it cooks while you prepare the bowls.
- Brown the beef. Heat a large skillet over medium-high heat. Add the beef and press it into an even layer. Cook undisturbed for 5 minutes to develop a browned crust. Break into smaller pieces and cook for another 4–5 minutes, until cooked through. Drain excess grease, if needed.
- Add the sauce. Reduce the heat to medium and stir in the prepared sauce. Cook for 3–4 minutes, stirring occasionally, until the sauce reduces and coats the beef. Remove from the heat.
- Start the broth. While the beef cooks, heat the olive oil in a separate saucepan over medium heat. Add the garlic and ginger and cook for 30 seconds. Stir in the red curry paste and cook for 1–2 minutes, stirring frequently.
- Simmer and finish. Whisk in the beef bone broth, coconut milk and soy sauce. Bring to a gentle simmer and cook for 3–5 minutes. Remove from the heat and stir in the lime juice and sesame oil. Taste before adding any salt.
- Build the bowls. Divide the cooked rice, beef and cucumbers among six bowls. Ladle the hot broth around the rice and beef, then top with green onions and lime wedges. Serve immediately.
Nutrition
If you make this recipe, I’d love to see it! Tag me on Instagram @thecookingmawma and let me know what you think. This is perfect for fall!
Tips for Making This Recipe
- Leave the beef alone at first. Press it into an even layer and give it those first 5 minutes without stirring. That’s how you get browned, crispy edges instead of just crumbled beef.
- Keep the components separate for meal prep. Store the rice, beef, broth and fresh toppings separately in the fridge. Reheat the rice, beef and broth, then assemble so the cucumbers stay crunchy.
- Taste before adding salt. Soy sauce, curry paste and broth all bring salt to the bowl. Use low-sodium soy sauce and wait until the broth is finished before deciding if it needs more.
Frequently Asked Questions
Is this coconut beef broth bowl spicy?
Can I use light coconut milk?
Can I make this without peanut butter?
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BEEF BROTH BOWLS FOR THE DINNER WIN! SO DELICIOUS!