Ginger Beef Broth Bowl

Warm, savory and deeply satisfying. Ground beef and broccoli are tucked alongside rice and finished with a gingery coconut broth that gets ladled over everything at the very end. A little chili crisp on top is optional, but very good.

Serves 4

For the broth

  • 2 cups beef broth
  • 1 cup full-fat coconut milk
  • 2 tablespoons coconut aminos
  • 1 tablespoon honey
  • 2 cloves garlic, finely grated or minced
  • 1 tablespoon freshly grated ginger
  • 1 tablespoon butter
  • Sea salt + freshly ground black pepper, to taste

For the beef + broccoli

  • 1 pound ground beef
  • Sea salt + freshly ground black pepper
  • 3 green onions, thinly sliced, divided
  • 1 tablespoon honey
  • 1 tablespoon rice vinegar
  • 1 teaspoon toasted sesame oil
  • 2 cups broccoli, cut into small florets

For the bowls

  • 3–4 cups cooked rice
  • Sliced green onion
  • Chili crisp, optional

Make the broth

Add the beef broth, coconut milk, coconut aminos, honey, garlic and ginger to a saucepan. Bring to a gentle simmer and cook for about 8–10 minutes, allowing the flavors to come together.

Stir in the butter and season with salt and pepper. Keep warm over low heat.

Make the beef

Add the ground beef to a large skillet over medium-high heat. Season generously with salt and pepper and cook until nicely browned, breaking it into crumbles as it cooks.

Add the broccoli and most of the sliced green onion. Cook until the broccoli is bright green and just tender.

Stir in the honey, rice vinegar and sesame oil. Cook for another minute or two, tossing everything together until the beef and broccoli are glossy and flavorful.

Build your bowl

Add a generous scoop of rice and a scoop of the beef and broccoli mixture to each bowl.

Ladle the warm coconut-ginger broth over everything.

Finish with plenty of sliced green onion and, if you like a little heat, a spoonful of chili crisp.

From the Table: The best bowls have a little bit of everything in every bite—rice soaking up the broth, savory beef, broccoli and that warm ginger-garlic finish.

 

Love + Eat Well,

Natalie 

Left Older Post Back to From The Table Newer Post Right