How do you make ground beef crispy?

Use a hot cast iron skillet and allow the beef to develop a deep brown crust before breaking it apart. Spread the beef into an even layer, leave it undisturbed for several minutes, then flip and continue browning. Avoid stirring constantly, which prevents crispy edges from forming.

Can I use a different skillet instead of cast iron?

Yes. A heavy-bottomed stainless steel skillet works well. A nonstick skillet can also be used, although it may not create the same deep brown crust.

Is this Curry Beef Broth Bowl spicy?

The spice level depends on the red curry paste. Two tablespoons provide plenty of curry flavor and potentially some heat. Start with one tablespoon if you prefer a milder broth.

Can I add the crispy beef directly to the broth?

Yes, but adding the beef just before serving is recommended. Allowing it to sit in the broth will soften the crispy edges.

Why use both chicken stock and coconut milk?

Chicken stock keeps the broth light enough to pour around the rice, while coconut milk provides richness and creaminess. Together, they create a flavorful curry broth without making it overly thick.

Curry Beef Broth Bowl | Charlotte Fashion Plate

Name: Curry Beef Broth Bowl
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Cuisine: American
Ingredients: 1 pound ground beef; 1 tablespoon soy sauce; 3 garlic cloves, minced; 1 teaspoon toasted sesame oil; 1 tablespoon butter or avocado oil; 1 small shallot, finely diced; 3 garlic cloves, minced; 1 teaspoon freshly grated ginger or ginger paste; 2 tablespoons red curry paste; 1 teaspoon curry powder; 2 1/2 cups chicken stock; 1 (13.5-ounce) can full-fat coconut milk; 1 tablespoon soy sauce; 1 teaspoon brown sugar or honey; Juice of 1 lime; Salt, to taste; 1 medium-large zucchini or 2 small zucchini, cut into spears; 1 teaspoon olive oil, or as needed; Pinch of salt; 2 cups cooked jasmine rice; Pan-seared zucchini; Fresh cilantro, sesame seeds and lime wedges, optional

Description

This Curry Beef Broth Bowl features crispy ground beef, jasmine rice and pan-seared zucchini in a creamy coconut curry broth with fresh lime.

Ingredients

Scale

For the Crispy Beef:

1 pound ground beef
1 tablespoon soy sauce
3 garlic cloves, minced
1 teaspoon toasted sesame oil

For the Curry Broth:

1 tablespoon butter or avocado oil
1 small shallot, finely diced
3 garlic cloves, minced
1 teaspoon freshly grated ginger or ginger paste
2 tablespoons red curry paste
1 teaspoon curry powder
2 1/2 cups chicken stock
1 (13.5-ounce) can full-fat coconut milk
1 tablespoon soy sauce
1 teaspoon brown sugar or honey
Juice of 1 lime
Salt, to taste

For the Zucchini:

1 medium-large zucchini or 2 small zucchini, cut into spears
1 teaspoon olive oil, or as needed
Pinch of salt

For Serving:

2 cups cooked jasmine rice
Pan-seared zucchini
Fresh cilantro, sesame seeds and lime wedges, optional

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Instructions

Heat the butter or avocado oil in a pot over medium heat. Add the shallot, garlic and ginger. Cook for 2 minutes.
Add the red curry paste and curry powder. Cook for 1-2 minutes, stirring frequently.
Pour in the chicken stock, followed by the coconut milk, soy sauce and brown sugar or honey. Stir well and bring to a gentle simmer.
Simmer the curry broth for 8 to 10 minutes.
While the broth simmers, heat a cast iron skillet over medium-high heat. Add the ground beef in an even layer and allow it to sear undisturbed for 3 to 5 minutes, until deeply browned on the bottom.
Flip the beef in sections and allow the opposite side to brown. Break into smaller pieces and continue cooking until crispy and fully cooked, reaching an internal temperature of 160°F (71°C).
Drain excess grease, if necessary. Reduce the heat to medium and add the minced garlic, soy sauce and toasted sesame oil. Cook for 30 to 60 seconds, stirring to combine. Remove from the heat.
Heat a separate skillet over medium-high heat. Add the zucchini spears and allow them to brown on each side. About halfway through cooking, drizzle in the olive oil. Continue cooking until tender-crisp.
Remove the curry broth from the heat and stir in the fresh lime juice. Taste and adjust the seasoning.
Divide the cooked jasmine rice among four bowls. Arrange the zucchini and crispy beef around the rice.
Ladle the warm coconut curry broth around the rice and beef. Garnish with cilantro, sesame seeds, lime wedges, and a drizzle of chili oil, if desired.
Serve immediately.
ENJOY!

Equipment

10.25″ Cast Iron Skillet

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Notes

Use a hot cast iron skillet to develop crispy, browned ground beef.
Allow the beef to sear before breaking it apart. Stirring too early prevents a good crust from forming.
Add the garlic, soy sauce and sesame oil after the beef is crispy to prevent the garlic from burning.
Keep the coconut curry broth at a gentle simmer rather than a rapid boil.
Red curry paste varies in heat and saltiness. Adjust according to your preference.
Add the fresh lime juice after the broth has finished cooking.
Sear the zucchini in a hot skillet and add the olive oil halfway through cooking.
For a brothier bowl, add an additional 1/2 cup of chicken stock.

Prep Time: 5 minutes
Cook Time: 20 minutes
Category: Dinner
Method: Easy
Cuisine: American