Beef Broth Bowls

 Ingredients: yields 6 servings

For the beef & sauce:

1lb ground beef

2 tsp cornstarch

1/4 cup chicken stock

2 1/2 Tbsp soy sauce

2 tsp brown sugar, loose… not packed

1/2 tsp sesame oil 

1/4 tsp pepper 

1 Tbsp ginger paste

1 Tbsp garlic, minced

Heat a skillet over medium heat. Once hot, add ground beef and leave it alone to sear for a few minutes. Break up beef into itty bitty pieces and cook until done and nicely browned. While the beef is cooking, make the sauce: add cornstarch and chicken stock to a mason jar. Seal with a lid and shake vigorously until smooth. Add soy sauce, brown sugar, sesame oil, and pepper and shake again. Once beef is cooked, add ginger and garlic to the skillet, cooking for about 30 seconds until fragrant. Pour sauce over beef and cook for another couple minutes until thickened and clings to the beef, stir constantly. Remove beef from skillet with a slotted spoon, place in a bowl, and cover until serving.

For the broth:

1/2 Tbsp ginger paste

1/2 Tbsp garlic, minced

2 Tbsp red curry paste

1 tsp yellow curry powder 

1 can (13.6 oz) coconut milk

1 cup chicken stock 

1 Tbsp soy sauce

1/2 lime, juiced

Cilantro, fresh or dried, to taste

Use the same skillet with any rendered fat left behind. If it looks dry, add a little oil or fat. Reduce heat to low and add the additional ginger and garlic. Cook for 30 seconds then add red curry paste and yellow curry powder, cooking for another minute until fragrant. If it’s starting to brown too much, add a little splash of water. Pour in coconut milk and scrape up the browned bits from the bottom of the skillet. Add chicken stock and increase heat slightly to bring to a boil. Boil for 1 minute, then reduce heat back to low and add soy sauce, lime juice, and cilantro. Taste and add more soy sauce or lime juice as desired.

Top & side inspo:

Soft boiled egg

Sesame seeds

Cucumber, sliced

Bok choy, steamed

Green onion, sliced

Chili crunch

Lime wedges

Coconut rice

Udon or ramen noodles

Serve beef on rice or noodles and ladle broth over it all. Add whatever toppings you like, serve right away!

Recipe adapted from Chelsea’s Messy Apron.