Coconut Thai Curry Beef Broth Bowls
Ingredients
Crispy Beef
- 2 pounds ground beef (93/7)
- ⅓ cup soy sauce
- 2 tablespoons hoisin sauce
- 3 tablespoons rice vinegar
- 2 tablespoons brown sugar
- 4 cloves garlic, minced
- 1 teaspoon freshly grated ginger
Coconut Curry Broth
- 1 tablespoon avocado oil
- 2 cloves garlic, minced
- 1 teaspoon freshly grated ginger
- 2 tablespoons red curry paste
- 3 cups beef (or chicken) broth
- 1 (15 oz) can coconut milk
- 3 tablespoons soy sauce
- 1 tablespoons fresh lime juice
- 1 teaspoon fish sauce
- 1 tablespoon sesame oil
For the Bowls
- Cooked jasmine rice
- Persian cucumber, thinly sliced or cut into half-moons
- Green onions, thinly sliced
- Lime wedges
- Chili crunch
Instructions
For the Crispy Beef
- Heat a large skillet over medium/high heat. Once hot, add the ground beef. Spread it over the skillet in an even layer. Leave it undisturbed to let cook and create some crispy edges. Let it cook for 3-5 minutes. Break up the beef into smaller pieces and continue cooking until beef is almost all the way cooked through.
- While beef is cooking, whisk together the soy sauce, hoisin sauce, rice vinegar, and sugar and set aside.
- Reduce heat to medium. Add garlic and ginger and cook for another minute. Add the soy sauce mixture. Stir until beef is completely coated. Leave the beef undisturbed once more until liquid fully reduces and starts to caramelize on the bottom, about 2-4 minutes. Remove from heat.
For the Broth
- Heat oil in another skillet or sauce pan over medium heat. Add garlic and ginger, cook for 30 seconds. Stir in red curry paste, cook for an additional minute. This will help bring out the flavor. Whisk in beef broth, coconut milk, soy sauce, lime juice, fish sauce, and sesame oil. Bring to a gentle simmer and remove from heat.
Assemble the Bowls
- For each bowl: Add a generous scoop of warm jasmine rice. Ladle the hot coconut broth into the bowl. Pile the crispy beef next to the rice. Add fresh cucumber alongside the beef.
- Finish each bowl with sliced green onions, lime wedges, and a spoonful of chili crunch. Serve immediately.
Notes
Rice Tip: If you'd like to have your rice mounted like in the photos, lightly oil the inside of a small bowl, then pack it with rice. Wet your finger with water and press the rice down into the bowl gently. Invert into the serving plate and voila!