Creamy Beef Broth Bowls with Rice and Cucumber

Savory ground beef, jasmine rice and crisp cucumber served in a creamy coconut beef broth with red curry paste, fresh lime and sesame.

Prep Time10

Cook Time20

Keyword: beef dinner recipes, easy weeknight dinners

Servings: servings

Calories: 500kcal

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

Curry paste: Red curry pastes vary in heat, so start with less if you're sensitive to spice. Add more after tasting the broth.

Coconut milk: Use canned full-fat coconut milk for the creamiest broth. Stir or shake the can well before measuring.

Ground beef: Let the beef sit against the hot skillet for a little while before stirring to develop deeply browned, slightly crisp edges.

Rice: Three cups of cooked jasmine rice gives you about 3/4 cup per serving. Feel free to adjust depending on how hearty you want the bowls.

Cucumber: Make the cucumber first so it has a few minutes to sit in the vinegar, honey and salt while everything else cooks.

Storage: Store the rice, beef, broth and cucumber separately in airtight containers in the refrigerator. Reheat the beef, rice and broth, then add the cucumber cold just before serving.

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