Sticky Beef in a Coconut Red Curry Broth
Sticky Beef in a Coconut Red Curry Broth
Ingredients
For the Broth
- 1 can coconut milk
- 1 tablespoon sesame oil
- 1 tablespoon soy sauce
- 3 tablespoons red curry paste
- 1/4 cup beef broth
For the Sticky Beef
- 1 pound ground beef
- 1 small white onion, diced
- 1 tablespoon minced garlic
- 1 teaspoon powdered ginger
- 4 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon honey
- 1 tablespoon cornstarch
- 1 handful spinach, chopped, optional
- 2 tablespoons water, for cornstarch slurry
For Serving
- 2 cups white rice, cooked
- 1/2 cucumber, sliced
- 2 green onions, sliced
Instructions
- 1
In a large skillet or pot, brown the ground beef over medium-high heat. Break it apart with a spoon as it cooks. Once browned, drain any excess fat.
⏱️ 8 min
- 2
Add the diced white onion and minced garlic to the browned beef. Sauté for 3-5 minutes, until the onion softens and becomes translucent.
⏱️ 5 min
- 3
In a small bowl, whisk together 4 tablespoons of soy sauce, 1 tablespoon of oyster sauce, 1 tablespoon of honey, and 1 teaspoon of powdered ginger.
⏱️ 2 min
- 4
Pour the prepared sauce mixture over the beef, onion, and garlic in the skillet. Bring the mixture to a gentle boil, stirring occasionally.
⏱️ 3 min
- 5
In a separate small bowl, create a cornstarch slurry by whisking together 1 tablespoon of cornstarch with 2 tablespoons of cold water until smooth. Pour the slurry into the boiling beef mixture, stirring constantly until the sauce thickens. If using, stir in the chopped spinach until wilted.
⏱️ 3 min
- 6
In a separate medium saucepan, combine the coconut milk, 1 tablespoon of sesame oil, 1 tablespoon of soy sauce, 3 tablespoons of red curry paste, and 1/4 cup of beef broth. Whisk until well combined.
⏱️ 2 min
- 7
Bring the broth mixture to a boil over medium-high heat, stirring occasionally. Once boiling, reduce heat to low and keep warm.
⏱️ 2 min
- 8
To serve, spoon a portion of cooked white rice into a bowl. Ladle the coconut red curry broth over the rice, then top with a generous amount of the sticky beef mixture. Garnish with sliced cucumber and green onions.
Kitchen Tools
Nutrition Facts (per serving)
Sticky Beef in a Coconut Red Curry Broth
For the Broth
- 1 can coconut milk
- 1 tablespoon sesame oil
- 1 tablespoon soy sauce
- 3 tablespoons red curry paste
- 1/4 cup beef broth
For the Sticky Beef
- 1 pound ground beef
- 1 small white onion, diced
- 1 tablespoon minced garlic
- 1 teaspoon powdered ginger
- 4 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon honey
- 1 tablespoon cornstarch
- 1 handful spinach, chopped, optional
- 2 tablespoons water, for cornstarch slurry
For Serving
- 2 cups white rice, cooked
- 1/2 cucumber, sliced
- 2 green onions, sliced
Instructions
- 1
In a large skillet or pot, brown the ground beef over medium-high heat. Break it apart with a spoon as it cooks. Once browned, drain any excess fat.
⏱️ 8 min - 2
Add the diced white onion and minced garlic to the browned beef. Sauté for 3-5 minutes, until the onion softens and becomes translucent.
⏱️ 5 min - 3
In a small bowl, whisk together 4 tablespoons of soy sauce, 1 tablespoon of oyster sauce, 1 tablespoon of honey, and 1 teaspoon of powdered ginger.
⏱️ 2 min - 4
Pour the prepared sauce mixture over the beef, onion, and garlic in the skillet. Bring the mixture to a gentle boil, stirring occasionally.
⏱️ 3 min - 5
In a separate small bowl, create a cornstarch slurry by whisking together 1 tablespoon of cornstarch with 2 tablespoons of cold water until smooth. Pour the slurry into the boiling beef mixture, stirring constantly until the sauce thickens. If using, stir in the chopped spinach until wilted.
⏱️ 3 min - 6
In a separate medium saucepan, combine the coconut milk, 1 tablespoon of sesame oil, 1 tablespoon of soy sauce, 3 tablespoons of red curry paste, and 1/4 cup of beef broth. Whisk until well combined.
⏱️ 2 min - 7
Bring the broth mixture to a boil over medium-high heat, stirring occasionally. Once boiling, reduce heat to low and keep warm.
⏱️ 2 min - 8
To serve, spoon a portion of cooked white rice into a bowl. Ladle the coconut red curry broth over the rice, then top with a generous amount of the sticky beef mixture. Garnish with sliced cucumber and green onions.