Beef Broth Bowls

I kept seeing beef broth bowls all over social media, so of course I had to make my own! This easy version has savory ground beef, fluffy rice, crunchy veggies, and a creamy coconut curry broth.

Easy Beef Broth Bowl Ingredients

• Ground Beef: I like using 93% lean ground beef so the bowls don’t get too greasy.

• Red Curry Paste: Cook the red curry paste for 30 seconds in the skillet first. This helps release the flavors and makes the broth so tasty!
• Coconut Milk: Use full-fat coconut milk for the creamiest broth.

• Switch the Veggies: Try bell peppers, broccoli, zucchini, shredded cabbage, or edamame.
• Add More Heat: Spoon chili crisp over the top or add a little extra curry paste to the broth.
• Finish It Fresh: Lime wedges, green onions, sesame seeds, or extra cilantro are all delicious.
• Change the Base: Jasmine rice is my favorite, but brown rice or cauliflower rice also works.

How to Make Easy Beef Broth Bowls

These beef broth bowls come together in about 25 minutes, so I like to have the rice cooked and toppings ready before I start. If you love easy dinners like my Korean Ground Beef and Rice Bowls or Coconut Curry Chicken Bake, this one is right up your alley.

1. Cook the Beef: Heat the sesame oil in a large skillet over medium heat. Add the ground beef and garlic. Cook until the beef is browned and no longer pink.
2. Add the Flavor: Whisk together the brown sugar, soy sauce, and ground ginger. Stir it into the cooked beef, then simmer for about 1 minute. Set the beef aside while you make the broth.
3. Make the Coconut Curry Broth: Add the red curry paste to a medium saucepan over medium heat. Cook for about 30 seconds, stirring constantly. Whisk in the coconut milk, chicken broth, cornstarch, and honey. Bring the broth to a low boil. Reduce the heat and simmer for about 3 minutes, until it has slightly thickened.
4. Build the Bowls: Add warm rice to each beef broth bowl, followed by the beef. Ladle the hot coconut curry broth over the top, then add cucumber, carrots, cilantro, and chili crisp.

Print

Beef Broth Bowls

Savory beef, rice, crunchy veggies, and creamy coconut curry broth in just 25 minutes.

Course Dinner

Cuisine American, Asian American

Keyword beef broth bowls, beef broth bowls recipe, coconut curry beef broth bowls, crispy beef broth bowls, viral beef broth bowl

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Servings 4 Bowls

Calories 242kcal

Author Alyssa Rivers

Ingredients

Beef

• 1 pound lean ground beef
• 1 teaspoon sesame oil
• 2 cloves minced garlic
• 2 tablespoons brown sugar
• 2 tablespoons soy sauce
• ¼ teaspoon ground ginger

Coconut Curry Broth

• 1 (13.5-ounce) can coconut milk full-fat
• 1 cup chicken broth
• 2 tablespoons red curry paste
• 1 teaspoon cornstarch
• 2 tablespoons honey

For Serving

• cooked rice
• diced cucumber
• shredded carrots
• chopped cilantro
• chili crisp optional

Instructions

• In a large skillet, add 1 teaspoon sesame oil over medium heat. Add 1 pound lean ground beef and 2 cloves minced garlic. Cook for 7-8 minutes, or until no longer pink.
• In a small bowl, whisk 2 tablespoons brown sugar, 2 tablespoons soy sauce, and ¼ teaspoon ground ginger. Stir the mixture into the ground beef, then simmer for one minute. Set the beef aside while you make the broth.
• In a medium-sized saucepan, add 2 tablespoons red curry paste over medium heat. Stir and heat the curry for 30 seconds. Whisk in 1 (13.5-ounce) can coconut milk, 1 cup chicken broth, 1 teaspoon cornstarch, and 2 tablespoons honey. Bring the mixture to a low boil over medium heat. Reduce the heat and simmer for 3 minutes.
• To assemble the bowls, add a scoop of warm rice to each bowl. Add a scoop of the beef mixture next to the rice, then ladle the hot coconut curry broth over the top. Garnish with diced cucumber, shredded carrots, chopped cilantro, and chili crisp. Serve immediately and enjoy!

Notes

Leftover Instructions

• In the Refrigerator: Store the beef, broth, rice, and toppings in separate airtight containers for 3–5 days.
• To Reheat: Warm the beef, broth, and rice until heated through. Add the fresh toppings after reheating so they stay crisp.

Nutrition

Calories: 242kcal | Carbohydrates: 17g | Protein: 26g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 71mg | Sodium: 798mg | Potassium: 444mg | Fiber: 0.4g | Sugar: 15g | Vitamin A: 1183IU | Vitamin C: 1mg | Calcium: 33mg | Iron: 3mg

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