The viral broth bowl trend -- crispy caramelized ground beef and fluffy basmati rice ladled with a rich coconut curry broth, finished with cucumber, sesame, and green onions.
Ingredients
1 cup basmati rice
1 tablespoon coconut oil
1 pound lean ground beef
1 1/2 tablespoons minced ginger
1 1/2 tablespoons minced garlic
2 teaspoons cornstarch
1/4 cup chicken broth
2 1/2 tablespoons soy sauce
2 teaspoons sugar
1/2 teaspoon toasted sesame oil
1/4 teaspoon white pepper
2 tablespoons red curry paste
1 teaspoon curry powder
1 can (13.66 oz) coconut milk
1 cup chicken broth
1 lime
1/4 cup chopped cilantro
Persian cucumbers, green onions, sesame seeds for topping
Instructions
Boil basmati rice in salted water for 10 minutes until tender. Drain and set aside.
Heat coconut oil in a large skillet over high heat. Add ground beef and let it brown undisturbed for a few minutes, then break apart and cook until deeply caramelized.
Shake together cornstarch, 1/4 cup chicken broth, soy sauce, sugar, sesame oil, and white pepper. Pour over the beef and stir until thickened. Remove beef to a plate.
In the same skillet, add remaining garlic and ginger. Stir in red curry paste and curry powder, then add coconut milk and 1 cup chicken broth. Bring to a boil, then simmer. Add soy sauce, lime juice, and cilantro.
Divide rice among bowls, add beef, ladle hot broth over everything. Top with cucumber, green onions, sesame seeds, and chili crunch.
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