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Viral Beef Broth Bowls Recipe

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4.3 from 62 reviews

This Viral Beef Broth Bowl recipe combines succulent browned ground beef with a rich coconut curry broth, served over fluffy rice and topped with fresh cucumbers, cilantro, and a zesty lime finish. It’s a comforting, flavorful bowl with a perfect balance of savory, spicy, and citrus notes that come together quickly in just 20 minutes.

Ingredients

Beef Mixture

  • 1 tbsp coconut oil
  • 1 lb lean ground beef
  • 1½ tbsp fresh ginger, finely minced and divided
  • 1½ tbsp garlic, finely minced and divided
  • 2 tsp cornstarch
  • ¼ cup chicken broth
  • 2 ½ tbsp soy sauce
  • 2 tsp granulated sugar
  • ½ tsp toasted sesame oil
  • ¼ tsp white pepper

Curry Broth

  • 2 tbsp red curry paste
  • 1 tsp yellow curry powder
  • 1 can (13.5 oz) coconut milk
  • 1 cup chicken broth
  • 1 tbsp soy sauce
  • 1 large lime, divided
  • ¼ cup fresh cilantro, finely chopped

To Serve

  • 3 cups cooked rice
  • 2 Persian cucumbers, diced
  • Fresh cilantro
  • Toasted sesame oil
  • Lime wedges

Instructions

  1. Brown the Beef: Heat the coconut oil in a large skillet over high heat. Add the ground beef and let it cook undisturbed for a few minutes to develop a deep brown crust. Break the beef into small pieces and continue cooking until browned and cooked through.
  2. Make Sauce Mixture: Meanwhile, whisk together the cornstarch and chicken broth until completely smooth. Add the soy sauce, sugar, toasted sesame oil, and white pepper and mix well.
  3. Cook Aromatics with Beef: Reduce the beef to medium heat. Add 1 tablespoon each of the minced garlic and ginger and cook for about 30 seconds, until fragrant.
  4. Thicken Beef Sauce: Pour the cornstarch mixture over the beef. Cook for 1–2 minutes, stirring frequently, until the sauce thickens, caramelizes slightly, and coats the beef. Transfer the beef to a plate and set aside.
  5. Prepare Skillet for Broth: Keep the rendered fat and browned bits in the skillet. If the pan is dry, add a little more coconut oil.
  6. Sauté Remaining Aromatics and Spices: Reduce the heat to low and add the remaining garlic and ginger. Cook for about 20 seconds, then stir in the red curry paste and curry powder. Cook for about 1 minute, until fragrant.
  7. Add Coconut Milk and Broth: Pour in the coconut milk and scrape up the browned bits from the bottom of the skillet. Whisk until smooth, then add the chicken broth.
  8. Simmer Broth and Season: Bring the broth to a boil and cook for 1 minute, then reduce the heat to low. Stir in the soy sauce, juice of half the lime, and chopped cilantro. Taste and adjust with additional lime juice or soy sauce if needed.
  9. Assemble Bowls: Divide the cooked rice between bowls. Add the seasoned ground beef, then ladle the hot coconut curry broth around the rice and beef.
  10. Garnish and Serve: Top with diced cucumber, fresh cilantro, and a light drizzle of toasted sesame oil. Serve with lime wedges to squeeze on top.

Notes

  • Use lean ground beef to keep the dish lighter and to prevent excess fat in the broth.
  • You can substitute chicken broth with vegetable broth for a slightly different flavor profile.
  • Adjust the amount of red curry paste to control the spice level according to your preference.
  • For a gluten-free option, use tamari instead of soy sauce.
  • Leftovers can be stored in the refrigerator for up to 3 days; reheat gently on the stovetop.

Find it online: https://recipethrive.com/viral-beef-broth-bowls-recipe/