Name: Broth Bowls for Supper
Yield: 3

Beef Broth Bowls are loaded with crispy caramelized beef, tender rice, and a rich, flavorful coconut curry broth.

Author’s Notes

My Take on the Viral Broth Bowl

Broth bowls have been taking the internet by storm, and I decided it was finally time to try them out and see what all the hype was about.

Well, I don’t know how I put them off this long because WOW, are these fun! I’ll admit, they took me a few tries to get exactly how I wanted them. I started with the broth from my coconut curry chicken and simply browned some beef with aromatics, but I found the broth a little overpowering and the beef a bit underwhelming.

So, I added a quick stir-fry sauce to the beef to give it really nice caramelization and tons more flavor. Then I simplified the broth so the curry paste and coconut could really shine through. Perfection! And even better, these broth bowls got a huge thumbs-up from all my kids. None of them thought it was spicy, but that will definitely depend on the curry powder and curry paste you use.

My number one tip? Take your time browning the beef. That deep browning is where so much of the flavor comes from. Try not to stir it too often and let the beef sit in contact with the hot pan long enough to really caramelize. Plus, all those browned bits left behind make the curry broth even more flavorful.

All the ingredients in this recipe prepped out for straightforward assembly including the rice, sesame seeds, cilantro, cucumbers, coconut milk, red curry paste, toasted sesame oil, soy sauce, coconut oil, ginger, garlic, green onions, limes, and broth.

Ingredients In Broth Bowls

Ingredient	Let’s Chat About It
Ground beef	Use lean 93/7 beef and let it sit undisturbed in the hot skillet to get those deeply browned, crispy edges. Not feeling the ground beef? Try my chicken broth bowls!
Garlic & ginger	Freshly and finely minced gives the best flavor. Keep them moving once they hit the pan so they don’t burn.
Soy sauce, sesame oil & white pepper	Use regular soy sauce, not lite. A little toasted sesame oil goes a long way.
Red curry paste, curry powder & coconut milk	Curry pastes vary quite a bit in heat, so choose one based on your spice preference. Full-fat coconut milk gives these broth bowls the best texture.
Basmati rice & toppings	Basmati rice works best with my boiling method. Cucumbers, green onions, cilantro, sesame seeds, and lime add freshness and crunch.

Ground beef browning in a skillet while the flavorful broth is whisked together for these Beef Broth Bowls.

the cook’s Notes

What To Serve On The Side

These broth bowls are pretty filling on their own, so I’d keep the sides fresh, light, and simple.

Edamame with flaky salt
Asian cucumber salad with avocado
Steamed or roasted broccoli
Roasted green beans with some sesame seeds on top
Fresh mango or pineapple for something sweet and light

Adding rice to a bowl with the beef and broth, then topping with cucumbers, green onions, and cilantro.

Storage

Store the rice, beef, and broth separately in airtight containers in the fridge for 3–4 days. These broth bowls get even more flavorful as they sit! Reheat gently on the stovetop or in the microwave, then assemble with fresh toppings just before serving.