Chili Crisp Beef Bowls with Coconut Broth
Chili Crisp Beef Bowls with Coconut Broth
Ingredients
For the Beef Bowls
- 1 cup uncooked rice
- 2 cups water, or broth
- 1 tablespoon oil
- 1 pound ground beef
- 1 red bell pepper, diced
- 1 yellow onion, diced
- 2 garlic cloves, minced
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 2 tablespoons honey
- 1 tablespoon chili crisp, or less, if sensitive to spice
- 1/2 teaspoon ginger powder
- 1/4 cup beef broth
- salt, to taste, if needed
For the Coconut Broth
- 1 can coconut milk, (15 ounce)
- 1 tablespoon soy sauce
- 1 tablespoon chili crisp
- 1/2 teaspoon ginger powder
For Garnish
- 1/2 cup cucumber, diced
- chili crisp, as needed, optional
Instructions
- 1
Cook the rice according to package directions. For most white rice, combine 1 cup rice with 2 cups water or broth in a saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes, or until all liquid is absorbed. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork.
⏱️ 25 min
- 2
While the rice is cooking, heat a large skillet over medium-high heat. Drizzle with 1 tablespoon of oil. Add the ground beef and break it into small pieces with a spoon as it browns. Cook until almost fully browned, about 5-7 minutes.
⏱️ 7 min
- 3
Add the diced red bell pepper, diced yellow onion, and minced garlic to the skillet with the beef. Sauté, stirring occasionally, until the vegetables are softened, about 5-7 minutes.
⏱️ 7 min
- 4
In a small bowl, whisk together 2 tablespoons soy sauce, 1 tablespoon rice vinegar, 2 tablespoons honey, 1 tablespoon chili crisp, 1/2 teaspoon ginger powder, and 1/4 cup beef broth until well combined.
⏱️ 3 min
- 5
Pour the sauce mixture over the beef and vegetable mixture in the skillet. Stir to combine all ingredients. Reduce the heat to medium-low and allow the sauce to gently simmer and slightly cook down, about 3-5 minutes. Taste and season with salt if needed.
⏱️ 5 min
- 6
While the beef mixture simmers, prepare the coconut broth. In a medium saucepan, combine the 15-ounce can of coconut milk, 1 tablespoon soy sauce, 1 tablespoon chili crisp, and 1/2 teaspoon ginger powder. Bring the mixture to a gentle boil over medium heat, stirring occasionally to combine all ingredients. Reduce heat to low to keep warm.
⏱️ 7 min
- 7
Assemble the bowls: Divide the cooked rice among four serving bowls. Top each portion of rice generously with the chili crisp beef mixture. Ladle the warm coconut broth over the beef and rice. Garnish each bowl with diced cucumber and an extra drizzle of chili crisp, if desired. Serve immediately.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Chili Crisp Beef Bowls with Coconut Broth
For the Beef Bowls
- 1 cup uncooked rice
- 2 cups water, or broth
- 1 tablespoon oil
- 1 pound ground beef
- 1 red bell pepper, diced
- 1 yellow onion, diced
- 2 garlic cloves, minced
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 2 tablespoons honey
- 1 tablespoon chili crisp, or less, if sensitive to spice
- 1/2 teaspoon ginger powder
- 1/4 cup beef broth
- salt, to taste, if needed
For the Coconut Broth
- 1 can coconut milk, (15 ounce)
- 1 tablespoon soy sauce
- 1 tablespoon chili crisp
- 1/2 teaspoon ginger powder
For Garnish
- 1/2 cup cucumber, diced
- chili crisp, as needed, optional
Instructions
- 1
Cook the rice according to package directions. For most white rice, combine 1 cup rice with 2 cups water or broth in a saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes, or until all liquid is absorbed. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork.
⏱️ 25 min - 2
While the rice is cooking, heat a large skillet over medium-high heat. Drizzle with 1 tablespoon of oil. Add the ground beef and break it into small pieces with a spoon as it browns. Cook until almost fully browned, about 5-7 minutes.
⏱️ 7 min - 3
Add the diced red bell pepper, diced yellow onion, and minced garlic to the skillet with the beef. Sauté, stirring occasionally, until the vegetables are softened, about 5-7 minutes.
⏱️ 7 min - 4
In a small bowl, whisk together 2 tablespoons soy sauce, 1 tablespoon rice vinegar, 2 tablespoons honey, 1 tablespoon chili crisp, 1/2 teaspoon ginger powder, and 1/4 cup beef broth until well combined.
⏱️ 3 min - 5
Pour the sauce mixture over the beef and vegetable mixture in the skillet. Stir to combine all ingredients. Reduce the heat to medium-low and allow the sauce to gently simmer and slightly cook down, about 3-5 minutes. Taste and season with salt if needed.
⏱️ 5 min - 6
While the beef mixture simmers, prepare the coconut broth. In a medium saucepan, combine the 15-ounce can of coconut milk, 1 tablespoon soy sauce, 1 tablespoon chili crisp, and 1/2 teaspoon ginger powder. Bring the mixture to a gentle boil over medium heat, stirring occasionally to combine all ingredients. Reduce heat to low to keep warm.
⏱️ 7 min - 7
Assemble the bowls: Divide the cooked rice among four serving bowls. Top each portion of rice generously with the chili crisp beef mixture. Ladle the warm coconut broth over the beef and rice. Garnish each bowl with diced cucumber and an extra drizzle of chili crisp, if desired. Serve immediately.
⏱️ 3 min