Honey Garlic Beef Bowls with Coconut Broth and Cucumber Salad

A delicious and simple beef bowl recipe with honey garlic beef, coconut broth, and a refreshing cucumber salad. Ready in 30 minutes and perfect for meal prep.

By @lovelydelites

Original recipe source

Honey Garlic Beef Bowls with Coconut Broth and Cucumber Salad

Cook time: 30 minutes

Servings: 4

Ingredients

  • 1 English cucumber, sliced
  • 1 tbsp rice vinegar
  • 1 tsp sesame oil
  • 1 tsp honey
  • 1 tsp sesame seeds
  • 0 Pinch of salt (amount not specified)
  • 1 tbsp avocado oil
  • 1 lb lean ground beef (93/7)
  • 4 cloves garlic, minced
  • 1 tbsp grated ginger
  • 3 tbsp low-sodium soy sauce
  • 2 tbsp honey
  • 1 tbsp rice vinegar
  • 1 tsp toasted sesame oil
  • 0.5 tsp red pepper flakes
  • 1 tsp avocado oil
  • 2 cloves garlic, minced
  • 1 tbsp grated ginger
  • 1 tbsp red curry paste
  • 2 cups chicken bone broth
  • 13.5 oz full-fat coconut milk
  • 1 tbsp low-sodium soy sauce
  • 1 tsp honey
  • 1 tbsp lime juice
  • 3 cups cooked jasmine rice
  • 0 honey garlic beef (amount not specified)
  • 0 cucumber salad (amount not specified)
  • 0 coconut broth (amount not specified)
  • 0 green onions (amount not specified)
  • 0 chili crisp (amount not specified)
  • 0 lime wedges (amount not specified)

Instructions

  1. Toss the cucumber slices with rice vinegar, sesame oil, honey, sesame seeds, and a pinch of salt. Set aside.
  2. Heat avocado oil in a pan over medium-high heat and brown the ground beef until crispy.
  3. Add minced garlic and grated ginger to the browned beef and cook for an additional minute.
  4. Stir in low-sodium soy sauce, honey, rice vinegar, toasted sesame oil, and red pepper flakes (if using) into the beef mixture. Cook for 2–3 minutes until the sauce becomes sticky.
  5. In a saucepan, heat avocado oil over medium heat and sauté minced garlic, grated ginger, and red curry paste for 1–2 minutes until fragrant.
  6. Whisk in chicken bone broth, full-fat coconut milk, low-sodium soy sauce, and honey into the saucepan. Simmer for 5–7 minutes.
  7. Stir in lime juice into the coconut broth and remove from heat.
  8. Divide the cooked jasmine rice between serving bowls.
  9. Top the rice with the honey garlic beef and cucumber salad.
  10. Pour the warm coconut broth into the bowls and finish with your favorite toppings such as green onions, chili crisp, and lime wedges.
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