Creamy Beef Broth Bowls with Rice and Cucumber
These creamy beef broth bowls are one of those dinners that feel a little more special than the effort required to make them. Savory ground beef, jasmine rice and crisp cucumber are served in a warm, creamy coconut beef broth with red curry paste and fresh lime.
The beef gets browned really well before adding garlic, ginger, soy sauce, coconut aminos, honey and sesame oil. Then everything is spooned over warm jasmine rice with a quick cucumber mixture and creamy broth poured around it.
It’s warm, filling, full of flavor and easy enough for a weeknight dinner.
Why You’ll Love These Beef Broth Bowls
The combination of textures is what makes these so good. You get warm jasmine rice, savory browned beef, cool crisp cucumber and creamy broth all in one bowl.
They’re also easy to customize. Add a little less curry paste if you don’t like much heat, extra lime if you like things bright and fresh, or plenty of green onion and sesame seeds on top.
Creamy Beef Broth Bowls with Rice and Cucumber
Ingredients
For the Beef:
- 1 pound lean ground beef
- 1 tablespoon coconut aminos
- 2 teaspoons soy sauce
- 1 teaspoon honey
- 2 garlic cloves minced
- Ground ginger to taste
- 1/2 teaspoon sesame oil
For the Creamy Broth:
- 1 cup beef bone broth
- 3/4 cup full-fat coconut milk
- Up to 1 tablespoon red curry paste
- Fresh lime juice to taste
- Note: If you’re sensitive to spice start with less than a tablespoon of red curry paste. You can always add more.
For the Cucumber:
- 1 cucumber thinly sliced
- 1 teaspoon rice vinegar
- Small drizzle of honey
- Pinch of salt
For the Bowls:
- Cooked jasmine rice
- Sliced green onion
- Sesame seeds
- Lime wedges
Instructions
- Prepare the jasmine rice according to the package directions. I like to start the rice first so it’s ready when everything else is finished.
- Add the thinly sliced cucumber to a small bowl with the rice vinegar, a small drizzle of honey and a pinch of salt.
- Toss everything together and let the cucumber sit while you prepare the beef and broth.
- Add the ground beef to a skillet over medium-high heat. Cook until browned, letting it sit against the hot pan long enough to get those really good browned edges.
- Once the beef is cooked through, add the coconut aminos, soy sauce, honey, minced garlic, ground ginger and sesame oil.
- Stir everything together and cook for another 2 to 3 minutes, until the beef is well coated and fragrant.
- In a separate small saucepan over medium-low heat, add the beef bone broth, coconut milk and red curry paste.
- Whisk until completely smooth and let the broth gently simmer for about 5 minutes. Don’t let it come to a full boil.
- Remove the broth from the heat and add a squeeze of fresh lime juice.
- Add warm jasmine rice to each bowl followed by the browned beef and cucumber.
- Pour the hot creamy broth around the rice and beef. Finish with sliced green onion, sesame seeds and a fresh lime wedge.
- Serve immediately.
Notes
Nutrition
Tips for the Best Beef Broth Bowls
Brown the beef well. Don’t rush this part. Letting the ground beef develop browned, slightly crisp edges adds so much flavor.
Use full-fat coconut milk. It gives the broth its creamy texture without needing any dairy.
Adjust the curry paste to your taste. Red curry pastes can vary in heat. If you’re sensitive to spice, start with less and add more after tasting the broth.
Add the lime at the end. Fresh lime juice brightens up the rich coconut broth. I like adding it after taking the broth off the heat.
Don’t skip the cucumber. The cool, slightly sweet and tangy cucumber is really good against the warm beef and creamy broth.
shop my kitchen favorites:
What to Serve with Beef Broth Bowls
These bowls are pretty complete on their own, so I keep the toppings simple. Green onion, sesame seeds and plenty of fresh lime are all they really need.
For a bigger meal, you could also serve them with steamed edamame or a simple vegetable on the side.
How to Store Leftovers
Store the rice, beef, cucumber and broth separately in airtight containers in the refrigerator.
When you’re ready to eat, reheat the beef, rice and broth and add the cold cucumber just before serving. Keeping everything separate helps preserve the different textures.
Creamy Beef Broth Bowl Recipe
Warm jasmine rice topped with savory browned ground beef and crisp cucumber, served with a creamy coconut beef broth flavored with red curry paste and fresh lime. An easy, flavor-packed dinner that comes together quickly and is perfect for weeknights.
If you make this, let me know! I always love hearing from you.
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