Description
These Beef Broth Bowls are the ultimate comfort meal, featuring savory ground beef served over fluffy basmati rice with a rich, aromatic coconut curry broth. This satisfying dish balances intense savory notes with the freshness of lime and cilantro, creating a modern, filling meal that is both easy to prepare and budget-friendly. Perfect for a quick weeknight dinner that feels like a restaurant-quality splurge.
Ingredients
1 cup basmati rice
1 lb lean ground beef (93/7)
1 can full-fat coconut milk
1 cup low-sodium chicken broth
2 tbsp pork-free red curry paste
2 tbsp soy sauce
1.5 tbsp fresh ginger, minced
1.5 tbsp fresh garlic, minced
1 tbsp coconut oil
1 tsp cornstarch
1 tsp sugar
1 tsp sesame oil
1/4 tsp white pepper
Fresh lime wedges and cilantro for garnish
Instructions
Cook the basmati rice in boiling salted water for 10 minutes until tender, then drain and cover to steam.
Heat coconut oil in a large skillet over high heat and brown the ground beef until deep spots develop.
In a jar, whisk together cornstarch, chicken broth, soy sauce, sugar, sesame oil, and white pepper.
Lower the heat, add half the ginger and garlic to the skillet, cook until fragrant, then add the sauce mixture and stir until thickened.
Remove the beef from the skillet and set aside.
In the same skillet, add the remaining ginger and garlic, then stir in the red curry paste and coconut milk, simmering until the broth is aromatic and heated through.
Divide the rice into bowls, top with the beef mixture, and ladle the hot coconut curry broth over the top.
Garnish with fresh cilantro and lime wedges before serving.
Notes
Store leftovers in an airtight container for up to 3 days. Reheat the broth and beef separately if possible to maintain texture. Substitute chicken broth with vegetable broth for a variation. Ensure your red curry paste is certified pork-free to strictly adhere to dietary requirements.
- Prep Time: 10
- Cook Time: 20
- Category: Dinner
- Method: Stovetop
- Cuisine: Fusion