Crispy Beef and Rice Broth Bowls

crispy beef and rice in a bowl with spicy miso ginger broth and sliced cucumber, chives, micro greens, and lime wedge garnishes

Print Recipe

5 from 5 votes

Caramelized ground beef and steamed rice with a spicy peanut and coconut broth.

Prep Time5

Cook Time15

Total Time20

Course: Main Course

Cuisine: American

Keyword: broth bowls, broth bowls with ground beef and rice, brothy rice, caramelized ground beef, ground beef and rice, high protein broth bowls, hoisin ground beef

Servings: Servings

Calories: 490kcal

Author: Mason Woodruff

Ingredients

2 pounds Ground Beef 96/4
¼ cup (72g) Hoisin Sauce
¼ cup (60g) Rice Vinegar
¼ cup (60g) Coconut Aminos or low sodium soy sauce
2 teaspoons Chinese Five Spice
8 Frozen Crushed Garlic Cubes or 8 cloves garlic, crushed
4 Frozen Crushed Ginger Cubes or 1 tablespoon fresh ginger, crushed
½ cup Water

For the Broth

3 cups Trader Joe's Miso Ginger Broth or any broth
1 can (15 oz) Reduced Fat Coconut Milk
2 Tablespoons (32g) Peanut Butter
¼ cup (60g) Sriracha reduce to 1-2 tablespoons for spice sensitive

For Serving

2 bags (10 oz each) Frozen Steamed Jasmine Rice or 4 cups steamed rice
Cucumber, Chives or Scallions, Toasted Sesame Seeds, and Limes

Instructions

Make the broth. Add the broth, coconut milk, peanut butter, and sriracha to a large saucepan over medium heat. Whisk everything together and heat until the broth begins to bubble before reducing the heat to low. Simmer until ready to serve. Salt to taste before serving.
Make the crispy beef. Brown the ground beef for 2-3 minutes per side in a large nonstick skillet over medium heat. You want lots of crispy bits on both sides before breaking the beef apart with a spatula and fully cooking. Mix the remaining beef ingredients together before adding to the fully cooked beef. Stir everything together and cook for another 4-5 minutes without stirring until the liquid fully reduces and begins to caramelize on the bottom.
Serve. Microwave the bags of frozen rice or prepare your choice of steamed rice. To make 6 servings, add ⅔ cup of steamed rice (⅓ a bag of frozen steamed rice), 4 oz (112g) of the crispy beef, and about ¾ cup (180g) of the broth to each bowl.
Garnish with diced seedless cucumber, fresh herbs, toasted sesame seeds, and a squeeze of lime juice, if desired.

Notes

See the post above for ingredient substitution notes.

Nutrition