Crispy Beef Rice Broth Bowl

This Crispy Beef Rice Broth Bowl has sweet and savory teriyaki glazed ground beef, fluffy jasmine rice, and a creamy coconut curry bone broth all loaded into one bowl. Fresh cucumber, cilantro, lime, green onion, and sesame seeds add crunch and freshness to every bite.

The beef is cooked until the homemade teriyaki glaze reduces and clings to every piece, while the broth comes together with beef bone broth, light coconut milk, red curry paste, and fresh lime juice. Spoon everything together and the rice starts soaking up that creamy, spicy broth while the glazed beef stays rich and savory.

• That glazed beef. The ground beef cooks in a homemade teriyaki sauce with tamari, brown sugar, ginger, garlic, honey, sesame oil, and mirin until the sauce reduces and coats the beef.
• Creamy without being heavy. Light coconut milk gives the red curry bone broth a creamy texture while fresh lime keeps it bright.
• Texture in every bite. Warm rice and broth meet sticky beef, crisp cucumber, fresh herbs, and sesame seeds.
• Great for meal prep. Prep the rice, beef, and broth ahead and store them separately, then assemble when you’re ready to eat.
• Easy to make your own. Add more cucumber and herbs, extra lime, or your favorite spicy topping at the table.

Coconut Curry Broth

• Beef bone broth: Creates the savory base of the broth and adds additional protein to the bowl.
• Light coconut milk: Makes the broth creamy while keeping it lighter than full-fat coconut milk.
• Red curry paste: Adds concentrated chile, aromatics, and warm spice to the coconut broth.
• Fresh lime juice: Cuts through the richness of the coconut milk and brightens the broth.
• Kosher salt: Brings all of the broth flavors together.

Jasmine Rice

• Jasmine rice: Its soft, fluffy texture is perfect for soaking up the creamy coconut curry broth.
• Water: Cooks the rice.
• Kosher salt: Seasons the rice as it cooks.

Crispy Beef

• Lean ground beef: Using lean beef keeps the bowl from becoming overly rich once the teriyaki glaze and coconut broth are added.
• Kosher salt: Seasons the beef while it cooks.
• Black pepper: Adds a little savory heat.

Teriyaki Glaze

• Tamari soy sauce: Creates the salty, savory base of the homemade teriyaki glaze.
• Light brown sugar: Adds sweetness and helps the sauce become sticky as it reduces.
• Fresh ginger: Adds a fresh, slightly spicy bite that balances the sweeter ingredients.
• Garlic: Adds savory flavor to the glaze.
• Honey: Adds another layer of sweetness and helps create that glossy, sticky finish on the beef.
• Sesame oil: A little goes a long way, adding rich, toasted sesame flavor.
• Mirin: Adds mild sweetness and depth while balancing the salty tamari.
• Sesame seeds: Add nutty flavor and a little texture directly to the sauce.
• Cornstarch + water: Mixed together to make a slurry that thickens the teriyaki sauce so it coats the ground beef instead of pooling at the bottom of the bowl.

For Serving

• Fresh cilantro: Adds freshness to the rich beef and creamy broth.
• English cucumber: Gives the bowl that cold, crisp crunch that I really wouldn’t skip.
• Fresh lime: Serve with extra wedges for squeezing over the finished bowl.
• Sesame seeds: Finish the bowls with a sprinkle for a little extra texture and sesame flavor.
• Green onions: Thinly sliced green onions add a fresh, mild onion flavor and a pop of color to the finished bowls.

• Cook the rice: Simmer the jasmine rice with water and salt until the water is nearly absorbed. Cover and finish over low heat until fluffy.
• Make the teriyaki sauce: Simmer the tamari, brown sugar, ginger, garlic, honey, sesame oil, mirin, and sesame seeds. Stir in the cornstarch slurry and cook until thickened.
• Cook the beef: Brown the ground beef with salt and pepper, then add the teriyaki sauce. Continue cooking until the sauce reduces and coats the beef in a sticky glaze.
• Make the broth: Combine the beef bone broth, coconut milk, red curry paste, lime juice, and salt. Simmer for about 10 minutes until smooth and well combined.
• Build the bowls: Add jasmine rice and glazed beef to each bowl, then ladle in the coconut curry broth. Finish with cucumber, cilantro, green onions, lime, and sesame seeds.

• Let the teriyaki glaze really cook into the beef. Once you add the sauce, give it time to reduce and cling to the ground beef. This is what gives you that sticky, glazed texture instead of saucy ground beef.
• Use lean ground beef. There are already plenty of rich flavors from the sesame oil and coconut milk, so lean beef keeps the finished bowl balanced.
• Don’t skip the fresh toppings. Cucumber, cilantro, green onions, and lime cut through the rich beef and creamy coconut curry broth. That contrast is a big part of what makes this bowl work.
• Adjust the curry paste to your preference. Red curry pastes can vary in heat, so you can start with a little less if you’re sensitive to spice and add more to taste.
• Keep the components separate for meal prep. Store the rice, teriyaki beef, broth, and fresh toppings separately. This keeps the rice from soaking up all of the broth and the cucumbers from losing their crunch.
• Reheat the broth separately. Warm the coconut curry broth gently and stir well before assembling your bowl since coconut milk can separate slightly after refrigeration.
• Add the broth when you’re ready to eat. Build the bowl with rice and beef first, then ladle the hot broth around them right before serving. This keeps all those different textures intact.

This Crispy Beef Rice Broth Bowl is especially good for meal prep because each component can be made ahead and assembled when you’re ready to eat.

• Storage: Store the jasmine rice, glazed beef, coconut curry broth, and fresh toppings in separate airtight containers in the refrigerator for up to 4 days. Keeping everything separate prevents the rice from absorbing the broth and keeps the cucumbers and herbs fresh.
• Meal Prep: Divide the rice and crispy teriyaki beef into individual containers. Keep the broth in a separate container, and pack the cucumber, cilantro, green onions, lime, and sesame seeds separately. Add the hot broth and fresh toppings just before serving.
• Freezing: The cooked teriyaki beef can be frozen in an airtight freezer-safe container for up to 3 months. The rice can also be frozen separately. For the best texture, I would make the coconut curry broth fresh rather than freezing it, and always add the fresh toppings after reheating.
• Reheating: Microwave the rice and beef until hot, adding a splash of water to the rice if needed. Warm the broth separately on the stovetop over medium-low heat or in the microwave, stirring well. Assemble the bowl after everything is hot, then add the cucumber, cilantro, green onions, lime, and sesame seeds.

These bowls are filling enough to serve on their own, but a few simple sides work really well if you want to round out the meal.

• Edamame: Keep it simple with steamed edamame and a sprinkle of flaky salt.
• Asian cucumber salad: A crisp, tangy cucumber salad pairs especially well with the sweet teriyaki beef and creamy coconut curry broth.
• Steamed or roasted vegetables: Broccoli, bok choy, snap peas, or green beans are easy additions.
• Extra fresh toppings: Set out cilantro, sliced green onions, cucumbers, lime wedges, and sesame seeds so everyone can finish their own bowl.
• Something spicy: Chili crisp or sliced jalapeños are great on the side for anyone who wants extra heat.

You can also skip the sides completely. Between the jasmine rice, glazed ground beef, bone broth, coconut milk, and fresh vegetables, there is plenty happening in one bowl.