Spicy Coconut Beef Broth Bowls
Spicy Coconut Beef Broth Bowls
Ingredients
- 1 tablespoon olive oil
- 1 pound ground beef
- 1 yellow onion, diced
- 4 garlic, cloves, minced
- 1 tablespoon fresh ginger, grated
- 1 red bell pepper, diced
- 1 can coconut milk, 13.5 ounce
- 4 cups beef broth
- 1 tablespoon soy sauce
- 1 tablespoon fish sauce
- 1 teaspoon sriracha, or more to taste
- 1 cup white rice, cooked
- as needed cilantro, for serving
- as needed lime wedges, for serving
Instructions
- 1
Heat 1 tablespoon of olive oil in a large pot or Dutch oven over medium heat. Add the diced yellow onion and cook until it softens, which takes approximately 5 minutes. Then, add the 4 cloves of minced garlic and 1 tablespoon of grated fresh ginger to the pot. Sauté for 1 to 2 minutes until the aromatics become fragrant. Next, add the diced red bell pepper and continue to cook for another 3 to 5 minutes until it becomes slightly tender.
⏱️ 12 min
- 2
Add the 1 pound of ground beef to the pot. Use a spoon to break up the meat as it cooks. Continue cooking until the beef is fully browned, which typically takes about 5 to 7 minutes. Once browned, carefully drain any excess fat from the pot.
⏱️ 7 min
- 3
Stir in the 1 can of coconut milk, 4 cups of beef broth, 1 tablespoon of soy sauce, 1 tablespoon of fish sauce, and 1 teaspoon of sriracha (adjusting the amount of sriracha to your preferred spice level). Bring the mixture to a gentle simmer. Once simmering, reduce the heat to low, cover the pot, and let it cook for at least 10 minutes to allow the flavors to meld together.
⏱️ 15 min
- 4
To serve, ladle the spicy coconut beef broth mixture into individual bowls. Serve it over 1 cup of cooked white rice. Garnish each bowl with fresh cilantro and lime wedges.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Spicy Coconut Beef Broth Bowls
- 1 tablespoon olive oil
- 1 pound ground beef
- 1 yellow onion, diced
- 4 garlic, cloves, minced
- 1 tablespoon fresh ginger, grated
- 1 red bell pepper, diced
- 1 can coconut milk, 13.5 ounce
- 4 cups beef broth
- 1 tablespoon soy sauce
- 1 tablespoon fish sauce
- 1 teaspoon sriracha, or more to taste
- 1 cup white rice, cooked
- as needed cilantro, for serving
- as needed lime wedges, for serving
Instructions
- 1
Heat 1 tablespoon of olive oil in a large pot or Dutch oven over medium heat. Add the diced yellow onion and cook until it softens, which takes approximately 5 minutes. Then, add the 4 cloves of minced garlic and 1 tablespoon of grated fresh ginger to the pot. Sauté for 1 to 2 minutes until the aromatics become fragrant. Next, add the diced red bell pepper and continue to cook for another 3 to 5 minutes until it becomes slightly tender.
⏱️ 12 min - 2
Add the 1 pound of ground beef to the pot. Use a spoon to break up the meat as it cooks. Continue cooking until the beef is fully browned, which typically takes about 5 to 7 minutes. Once browned, carefully drain any excess fat from the pot.
⏱️ 7 min - 3
Stir in the 1 can of coconut milk, 4 cups of beef broth, 1 tablespoon of soy sauce, 1 tablespoon of fish sauce, and 1 teaspoon of sriracha (adjusting the amount of sriracha to your preferred spice level). Bring the mixture to a gentle simmer. Once simmering, reduce the heat to low, cover the pot, and let it cook for at least 10 minutes to allow the flavors to meld together.
⏱️ 15 min - 4
To serve, ladle the spicy coconut beef broth mixture into individual bowls. Serve it over 1 cup of cooked white rice. Garnish each bowl with fresh cilantro and lime wedges.
⏱️ 1 min