Brothy Beef Rice Bowl
We all know how good a rice bowl can be, but adding broth gives it a little something extra. This brothy beef rice bowl takes that familiar comfort to another level, with the rice soaking up all that rich, savory broth while still having everything you love about a regular rice bowl.
It’s also a pretty easy recipe to make, with very little prep involved. While the beef is cooking, you can get the broth ready, and before you know it, everything is ready to serve. Nothing too complicated, which is always nice when you don’t feel like spending too much time in the kitchen.
Ingredients
Chili Garlic Ground Beef
Ground Beef: I recommend using 85/15 or 90/10 ground beef. Both have enough fat for flavor without making it too greasy. If there’s a lot of excess grease after cooking, drain them before adding the seasonings.
Garlic and Ginger: Freshly minced works best here, especially since the beef cooks pretty quickly. You can also use pre-minced garlic and ginger to save time.
Red Chili Peppers: I use fresh red chilies, but you can leave them out or remove the seeds if you prefer less heat.
Soy Sauce: I use light soy sauce to season the beef. You can also use reduced-sodium soy sauce if you prefer, but you may need to adjust the amount to taste.
Dark Soy Sauce: This gives the beef a deeper, darker color. If you don’t have any, you can leave it out.
Chili Oil: I use my homemade chili oil for this recipe, but you can use your favorite store-bought chili oil or chili crisp. Just keep in mind that some brands are much spicier and saltier than others, so adjust accordingly.
Creamy Beef Broth
Beef Broth: I use beef bone broth for a richer flavor, but regular beef broth works too. Just keep in mind that the saltiness can vary between brands, so taste and adjust the seasoning as needed.
Coconut Milk: Full-fat canned coconut milk gives the broth a creamier consistency. Make sure to use unsweetened coconut milk, not coconut cream or refrigerated coconut milk beverages.
Soy Sauce: Start with the amount listed in the recipe, then taste the broth before adding any more since bone broths can vary in saltiness.
Chili Oil: You can adjust the amount depending on how spicy you want the broth. You can also leave it out and drizzle some over the finished bowl instead.
A Few Things to Keep in Mind
Keep the broth at a gentle simmer: Once you add the coconut milk, there’s no need to bring the broth to a rolling boil. Just heat it gently and stir until everything is combined.
Don’t add too much broth at once: Start by pouring the broth around the rice and beef rather than completely covering everything. You can always add more as you eat, depending on how brothy you like your bowl.
Making it ahead of time: If you’re preparing this ahead, keep the rice, beef, and broth in separate containers. Pour the warm broth over everything right before serving so the rice doesn’t soak it all up while sitting.
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Brothy Beef Rice Bowl
Ingredients
Chili Garlic Ground Beef
- 8 oz ground beef
- 1 tbsp neutral oil
- 1 tbsp garlic, minced
- 1 tsp ginger, minced
- 2 red chili peppers, sliced (Optional)
- 1 tbsp soy sauce
- 1 tsp dark soy sauce
- 1 tbsp chili oil, (Optional)
Creamy Beef Bone Broth
- 2 cups beef bone broth
- 1 tbsp soy sauce
- 1 tsp chili oil
- ½ cup unsweetened coconut milk
For Serving
- 2 cups cooked white rice
- 1/2 cup Cooked, shelled edamame, as desired
- Chopped scallions, for garnish
Instructions
- In a saucepan, combine the beef bone broth, soy sauce, and chili oil. Bring to a gentle simmer over medium heat.
- Add in the coconut milk and heat for another 2–3 minutes until warmed through.
- Heat oil in a skillet over medium-high heat. Add the ground beef and cook for 4–5 minutes, breaking it apart until browned.
- Add the minced garlic, ginger, and sliced red chilies. Stir-fry for 1-2 minutes until fragrant.
- Add in the soy sauce, dark soy sauce, and chili oil. Cook for another minute until the beef is evenly coated. Remove from heat.
- Divide the cooked rice, chili garlic beef, and edamame between two bowls. Pour the warm broth around everything and garnish with chopped scallions. Serve immediately!
Notes
- Adjust the amount of fresh chilies and chili oil to your preferred spice level.
- Use full-fat canned coconut milk for a creamier broth.
- If making ahead, store the rice, beef, and broth separately and assemble just before serving.