Thai Sesame Beef Broth Bowls
by: claire cary
My take on the viral Thai 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!
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
I used chicken broth for the broth and the beef because that's what I usually have on hand, but beef broth would be great here if you have it!
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.
Serving: 1bowl / Calories: 774kcal / Carbohydrates: 78g / Protein: 30g / Fat: 43g / Saturated Fat: 21g / Polyunsaturated Fat: 3g / Monounsaturated Fat: 15g / Trans Fat: 1g / Cholesterol: 81mg / Sodium: 1047mg / Potassium: 734mg / Fiber: 3g / Sugar: 11g / Vitamin A: 2207IU / Vitamin C: 7mg / Calcium: 98mg / Iron: 6mg
