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.
Why Everyone Is Making These Bowls
- Weeknight Easy: Crispy beef is the viral take, but I decided to skip the extra step and get dinner on the table faster.
- That Creamy Broth: Coconut milk and red curry paste make the broth rich, warm, and packed with flavor.
- Make It Your Way: Change up the veggies and toppings based on what you have in the fridge.
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.
- 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.
- 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.
- 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.
- 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.
Alyssa’s Pro Tip
Toast the curry paste! Cook it in the saucepan for about 30 seconds before adding the coconut milk and broth. This wakes up the spices and adds even more flavor to the broth.
Must Have Kitchen Tools For This Recipe
- Large Skillet: For cooking the ground beef.
- Saucepan: For making the rich coconut curry broth.
- Whisk: Helps keep the broth smooth.
- Ladle: Makes it easy to pour the hot broth over each bowl.
Beef Broth Bowls
#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-full svg * { fill: #343434; }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-33 svg * { fill: url(#wprm-recipe-user-rating-0-33); }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-50 svg * { fill: url(#wprm-recipe-user-rating-0-50); }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-66 svg * { fill: url(#wprm-recipe-user-rating-0-66); }linearGradient#wprm-recipe-user-rating-0-33 stop { stop-color: #343434; }linearGradient#wprm-recipe-user-rating-0-50 stop { stop-color: #343434; }linearGradient#wprm-recipe-user-rating-0-66 stop { stop-color: #343434; }
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
- 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
Similar Recipes I Know You’ll Love
Dinner
Coconut Curry Chicken Bake
1 hour 5 minutes
Dinner
Chipotle Steak Rice Bowls
45 minutes
Dinner
Honey Glazed Salmon Bowl
31 minutes
Dinner
Coconut Curry Chicken
4 hours 30 minutes
