These Crispy Beef Broth Bowls are packed with bold flavor and irresistible texture! Golden, crispy ground beef is served over fluffy rice with a rich, creamy coconut broth and a refreshing cucumber salad. Every bite is the perfect combination of savory, creamy, and crunchy. It’s an easy, flavor-packed dinner you’ll want to make on repeat!

Kelley Simmons Kelley’s Tips

Kelley’s Tips for the Best Beef Broth Bowl

  • Get the pan nice and hot. Make sure the oil is shimmering before adding the beef. A hot pan helps create those delicious, crispy edges.
  • Don’t stir the beef too soon. Press the ground beef into a thin, even layer and let it cook undisturbed for 2–3 minutes. This is the secret to getting that golden, crispy crust!
  • Avoid overcrowding the pan. Use a large skillet so the beef has plenty of room to brown. If your pan is too small, cook the beef in batches to prevent steaming.
  • Use full-fat coconut milk. It gives the broth a rich, silky texture and the best flavor. Be sure to use canned coconut milk, not the kind sold in cartons for drinking.
  • Keep the beef crispy. Add the cooked beef to each bowl just before serving instead of letting it sit in the broth. This helps preserve those crispy edges.
  • Don’t skip the fresh toppings. A squeeze of lime, fresh cilantro, and crunchy cucumber salad balance the rich coconut broth and bring the whole bowl together.
Kelley

Ingredients You’ll Need

  • Ground Beef: I recommend using 85/15 ground beef for the perfect balance of flavor and crispy edges.
  • Garlic and Ginger: Fresh garlic and ginger add bold, aromatic flavor to both the crispy beef and savory broth.
  • Soy Sauce: Adds rich, savory umami flavor and helps give the beef a beautiful caramelized color. I use low-sodium dark soy sauce, but regular low-sodium soy sauce works too.
  • Cornstarch and Baking Soda: Cornstarch helps create those irresistible crispy edges, while a small amount of baking soda helps keep the beef tender.
  • Coconut Milk: Makes the broth rich, creamy, and slightly sweet. I recommend full-fat canned coconut milk for the best flavor and texture.
  • Beef Broth: Adds savory depth and balances the richness of the coconut milk. Use low-sodium broth to control the saltiness.
  • Sesame Oil and Honey: Sesame oil adds a nutty flavor, while honey balances the savory ingredients with a touch of sweetness.
  • Cooked Rice: The perfect base for soaking up the flavorful broth! Jasmine rice is my favorite, but white or brown rice works too.
  • Japanese Cucumber Salad: Adds a refreshing crunch that balances the rich beef and creamy broth. You can also use thinly sliced cucumbers tossed with rice vinegar.

How to Make Beef Broth Bowls

  1. Add ground beef to a bowl along with dark soy sauce, low sodium soy sauce, garlic, ginger, cornstarch, baking soda, and water. Mix until combined.
  1. Heat 2 tablespoons oil in a large nonstick skillet over high heat. Add the beef and press into a thin, even layer. Cook undisturbed for 2–3 minutes, until browned and crispy. Flip, break into crumbles, and cook through. Transfer to a plate and set aside.
Ground meat browning in a white skillet with a wooden spatula.
  1. Add ¼ cup coconut milk to the skillet and simmer for 2–3 minutes, until slightly caramelized and the oil begins to separate. Stir in the garlic, ginger, and curry paste; cook for 1 minute. Add the remaining coconut milk, beef broth, sesame oil, honey, and soy sauce. Stir and simmer for 5 minutes.
  2. Serve in bowls with some of the crispy beef, broth, rice and cucumber salad. Top with fresh cilantro a squeeze of lime juice and enjoy!
A white non-stick skillet containing clusters of cooked red chili paste and oil.

Beef Broth Bowl FAQ

How can I make these beef broth bowls gluten free?

Swap the soy sauce for gluten-free tamari and make sure your curry paste and beef broth are gluten-free. Serve with rice and your favorite fresh toppings.

Can I make crispy beef broth bowls ahead of time?

Yes! Cook the beef and broth ahead of time, but store them in separate containers in the refrigerator for up to 3–4 days. Reheat the beef in a hot skillet to bring back some of its crispiness, then warm the broth separately. Add fresh toppings just before serving.

Do I eat these bowls like soup or a rice bowl?

A little of both! Spoon the rice into a bowl, add the crispy beef, and pour the warm coconut broth around it. You can use as much or as little broth as you like, depending on whether you prefer a soupy bowl or more of a rice bowl.

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    Recipe

    Crispy Beef Broth Bowl

    These Crispy Beef Broth Bowls combine crispy ginger garlic beef, fluffy rice, and fresh cucumber salad in a rich, creamy coconut broth. Easy, flavorful, and satisfying!
    Author: Kelley Simmons
    Prep Time: 15 minutes
    Cook Time: 20 minutes
    Total Time: 35 minutes
    Serves 4 servings
    Rate Print

    Ingredients 

    • 2 tbsp olive oil
    • 1 lb ground beef
    • 6 cloves minced garlic, divided
    • 2 tsp minced ginger, divided
    • 1 tbsp cornstarch
    • 1 tbsp dark soy sauce
    • 1 tbsp low sodium soy sauce
    • 1/8 tsp baking soda
    • 1 tbsp water

    Coconut Beef Broth

    • 13.5 ounce can coconut milk
    • 3 cups beef broth
    • 1 tbsp low sodium soy sauce
    • 2 tsp sesame oil
    • 1 tbsp honey

    For serving

    Instructions

    • Add ground beef to a bowl along with dark soy sauce, low sodium soy sauce, garlic, ginger, cornstarch, baking soda, and water. Mix until combined.
    • Heat 2 tbsp oil in a large non-stick pan on high heat.
      Once the oil is shimmering, add the ground beef and press it into a thin, even layer. Cook undisturbed for 2–3 minutes, or until the edges are browned and crispy.
      Flip the beef and continue cooking on the other side, breaking it into crumbles with a spatula. Once cooked through, transfer the beef to a plate and set aside. Return the pan to the stove.
    • Add ¼ cup of coconut milk to the pan and simmer for 2–3 minutes, or until slightly reduced and caramelized and the coconut oil begins to separate.
      Stir in the garlic, ginger, and curry paste, and cook for 1 minute, stirring constantly, until fragrant. Pour in the remaining coconut milk, beef broth, sesame oil, honey and soy sauce. Stir to combine and simmer for 5 minutes to allow the flavors to develop.

    Assemble

    • Serve in bowls with some of the crispy beef, broth, rice and cucumber salad. Top with fresh cilantro a squeeze of lime juice and enjoy!

    Notes

    Helpful Tips
    • Get the pan nice and hot. Make sure the oil is shimmering before adding the beef. A hot pan helps create those delicious, crispy edges.
    • Don’t stir the beef too soon. Press the ground beef into a thin, even layer and let it cook undisturbed for 2–3 minutes. This is the secret to getting that golden, crispy crust!
    • Avoid overcrowding the pan. Use a large skillet so the beef has plenty of room to brown. If your pan is too small, cook the beef in batches to prevent steaming.
    • Use full-fat coconut milk. It gives the broth a rich, silky texture and the best flavor. Be sure to use canned coconut milk, not the kind sold in cartons for drinking.
    • Keep the beef crispy. Add the cooked beef to each bowl just before serving instead of letting it sit in the broth. This helps preserve those crispy edges.
    • Don’t skip the fresh toppings. A squeeze of lime, fresh cilantro, and crunchy cucumber salad balance the rich coconut broth and bring the whole bowl together.

    Nutrition Information

    Serving: 1bowlCalories: 639kcalCarbohydrates: 14gProtein: 25gFat: 55gSaturated Fat: 30gPolyunsaturated Fat: 2gMonounsaturated Fat: 17gTrans Fat: 1gCholesterol: 81mgSodium: 1335mgPotassium: 718mgFiber: 2gSugar: 8gVitamin A: 0.4IUVitamin C: 4mgCalcium: 59mgIron: 4mg

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