Want to save this recipe?
Enter your email below & we'll send it straight to your inbox. Plus you’ll get great new recipes from us every week!
Brothy Rice and Ground Beef Bowls
This brothy rice bowl comes together in about 40 minutes with pantry staples like rice, coconut milk, sesame oil, and peanut butter. It’s perfect for meal prep or a busy weeknight, making it a family favorite!
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 8 servings 1x
- Category: Dinner
- Method: Cooking
Ingredients
Units
Scale
PEANUT + HERB TOPPING
- 1 cup roughly chopped roasted salted peanuts
- 2 tablespoons roasted sesame seeds
- 1 tablespoon chili crisp oil (add more if you want!)
- 2 tablespoons chopped fresh herbs (cilantro, parsley, chives)
- more chopped herbs for garnish
SESAME BEEF
- 1 pound ground beef (90/10)
- 1 tablespoon garlic paste
- 1 tablespoon ginger paste
- 3 tablespoons low-sodium soy sauce
- 2 tablespoons rice vinegar
- 2 tablespoons hoisin sauce
- 2 tablespoons packed brown sugar
- 1 tablespoon sesame oil
- 1/2 tablespoon chili crisp oil
- Kosher salt
- fresh cracked pepper
RICE + BROTH + EDAMAME
- 15 ounce can full-fat coconut milk
- 14.5 ounce can low-sodium chicken broth
- 2 tablespoons peanut butter
- 1/2 tablespoon chili crisp oil
- juice of 1/2 a lime
- 4 cups cooked white rice
- 2 cups cooked, shelled edamame
Instructions
- MAKE PEANUT TOPPING. Add peanuts, sesame seeds, and chili crisp oil to a large saute pan over medium-low heat. Cook, stirring frequently, for about 3-4 minutes. Sprinkle with a couple pinches of Kosher salt, and stir. Let cool for a couple minutes, then toss with fresh chopped herbs. Transfer to a bowl.
- BROWN BEEF. Without wiping out the large saute pan turn heat to medium-high heat. Add ground beef along with a couple large pinches of salt and pepper. Use a spatula to gently separate the beef, so it covers the bottom of the pan. Let it brown and form a dark brown crust. Then flip and use the spatula to crumble it some more and finish cooking.
- FLAVOR BEEF. Stir in garlic paste and ginger paste and cook for 1 minute, stirring frequently. Stir in soy sauce, rice vinegar, hoisin sauce, brown sugar, sesame oil, chili crisp oil, and a pinch of salt and pepper. Gently simmer for a few minutes.
- SIMMER BROTH. Add coconut milk, chicken broth, peanut butter, and chili crisp oil to a large pot. Bring to a simmer over medium-high heat, then reduce heat and simmer gently for a few minutes. Stir in lime juice and season to taste with salt and pepper.
- ASSEMBLE BOWLS. Add cooked rice and edamame to a bowl, spoon browned beef over top, ladle broth into the bowl (as much or as little as you’d like!), add peanuts and fresh herbs. Add a drizzle of chili crisp oil or sesame oil and a couple wedges of lime if you like. Enjoy!
- SHARE THE LOVE. If you loved this recipe, please leave a 5-star rating and review below!
Notes
- Don’t skip toasting the peanuts and sesame seeds first. Even just those few minutes in the warm oil makes them so much more fragrant, and it’s what gives the topping its “wow” factor.
- Browning the beef in the same pan you toasted the peanuts in (without wiping it out) adds another little layer of flavor, so don’t rinse that pan!
- A squeeze of lime right at the end totally changes the broth. It cuts through the richness of the coconut milk and peanut butter and makes everything taste brighter.
Nutrition
- Serving Size: 1/8 of the recipe
- Calories: 529
- Sugar: 6.2 g
- Sodium: 321.9 mg
- Fat: 30.1 g
- Carbohydrates: 42.1 g
- Fiber: 3.6 g
- Protein: 26.6 g
- Cholesterol: 34 mg
Find it online: https://midwestfoodieblog.com/brothy-rice-bowl/
