Sticky Sesame Beef Broth Bowls
My take on the viral Thai sesame beef broth bowls! With a sticky sesame beef base, fresh jasmine rice and a simple coconut curry broth that balances with all these flavors. So easy to make and so cozy!
If you spend any amount of time of the food side of Instagram or TikTok, you’ve probably seen the viral broth bowls. They can be done a variety of ways- with teriyaki salmon, ground chicken or turkey, or my favorite way- with this sticky sesame beef.
These beef broth bowls have so much flavor but I promise everything pairs so well together. We have the savory, salty and subtly sweet sesame beef, plus the Thai coconut curry broth and fresh herbs to top it all off. Feel free to make it your own by adding extra veggies like broccoli or spinach, making it sweeter, spicier etc. If you love this recipe, try my simple curry noodles next!
Quick tips before we cook!
- Not all curry pastes are created equal. Some are VERY spicy. The one I used is linked in the ingredients section and pretty mild. If you are unsure what yours is, just start small with 1 tablespoon and adjust as needed.
- Instead of rice, you could serve this over rice noodles to make a more ramen/soup type consistency!
- I kept it simple and just topped this off with diced cucumber, but shredded carrots, avocado, shredded cabbage etc are also delicious! Or you can serve with a side of my air fryer brussels sprouts.
How to make sesame beef broth bowls
Add all ingredients for the coconut curry broth to a small sauce pan and let simmer over very low heat. Make sure you shake up your can of coconut milk really well before measuring.
Meanwhile, heat the olive oil in a skillet over medium/high heat. Add in the diced onion and saute for about 5 minutes. Add in the beef and cook until browned. Mix in the minced garlic and grated ginger. Saute for just 1 extra minute.
In a small dish, whisk up all remaining ingredients aside from the cornstarch and water. This includes the tamari/soy sauce, honey, red pepper flakes, broth and sesame oil. Add this sauce into the beef. Let simmer for a couple minutes. In another small dish, whisk together the cornstarch and water. Add to the beef mixture to help it thicken.
Simmer for a few minutes over low heat to let the flavors blend. Meanwhile, get your rice, cucumber and herbs prepped.
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I added my rice to a small dish and let it mold in there before transferring to my serving bowl. Totally optional but makes it a bit more fun! Serve the rice and beef, then add on the broth, cucumber and herbs. Enjoy and try my teriyaki beef bowls next!
Key ingredients & swaps
Ground beef. I like using organic grass fed beef here, sometimes I use 93% lean, sometimes 85%, just whatever you have on hand or can find in the store!
Tamari. If you aren’t familiar, tamari is just gluten free soy sauce. I don’t know why they add wheat to soy sauce, but it’s one of those sneaky, not gluten free items! Be sure to use low sodium here or it will end up being way too salty.
Honey. Honey will add some sweetness and balance the flavors from the tamari. You can swap for brown sugar or maple syrup if you prefer.
Canned coconut milk. For the broth! It must be the canned version, but you can use light or full fat. I like the light for this particular recipe, but both are delicious! You need one cup worth which is a bit less than a whole can. I like to reserve the rest of the can for a latte or orange smoothie!
Storage tips
I highly recommend storing all components to this dish separately! The rice will naturally absorb the broth as it sits so it’s best if those are kept in separate jars/containers in the fridge. If stored properly, everything will keep in the fridge for up to 3 days. I like to reheat the beef and rice on the stove or microwave, then warm up the broth and pour on top!
More easy bowl recipes!
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Thai Sesame Beef Broth Bowls
by: claire cary
Ingredients
Broth
- 1 cup light canned coconut milk
- 3 tablespoons red curry paste
- 1 tablespoon low sodium tamari or soy sauce
- ¼ cup broth
Beef
- 1 tablespoon oil I used olive, anything works here
- 1 small white onion diced
- 1 pound ground beef
- 1 tablespoon minced garlic
- 1 tablespoon minced ginger
- ¼ cup low sodium tamari or soy sauce
- 2 tablespoons honey
- ½ teaspoon red pepper flakes
- 2 tablespoon broth
- 1 tablespoon toasted sesame oil
- 2 teaspoons cornstarch
- 1 tablespoon water
For serving
- 2 cups jasmine rice
- 1 cucumber
- ½ cup cilantro
- ½ cup green onion
Instructions
- Add all ingredients for the coconut curry broth to a small sauce pan and let simmer over very low heat. Make sure you shake up your can of coconut milk really well before measuring.
- Meanwhile, heat the olive oil in a skillet over medium/high heat. Add in the diced onion and saute for about 5 minutes.
- Add in the beef and cook until browned. Mix in the minced garlic and grated ginger. Saute for just 1 extra minute.
- In a small dish, whisk up all remaining ingredients aside from the cornstarch and water. This includes the tamari/soy sauce, honey, red pepper flakes, broth and sesame oil. Add this sauce into the beef. Let simmer for a couple minutes. In another small dish, whisk together the cornstarch and water. Add to the beef mixture to help it thicken.
- Simmer for a few minutes over low heat to let the flavors blend. Meanwhile, get your rice, cucumber and herbs prepped.
- I added my rice to a small dish and let it mold in there before transferring to my serving bowl. Totally optional but makes it a bit more fun!
- Serve the rice and beef, then add on the broth, cucumber and herbs. Enjoy!
Notes
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