Crispy Beef with Spicy Coconut Broth & Bone Broth Rice

Ingredients

• 500 g Beef mince
• 1 Whole spring onion, white and green parts separated, finely, sliced
• 0.5 tbsp Fresh ginger, finely, grated
• 1 Garlic, grated
• 2 tbsp Soy Sauce
• 1 tbsp Sriracha
• 2 tbsp Red curry paste
• 400 ml Coconut Milk
• 2.5 tbsp Krumbled foods beef bone broth
• 1.5 cup Water
• 1 Lime juice
• 0.5 tbsp Soy Sauce
• 1 tbsp Oyster sauce or extra soy sauce (fish‑sauce substitute)
• 1 tbsp Sesame oil
• 1 Sachet microwaveable jasmine rice sachet
• 1 tbsp Krumbled foods beef bone broth (for rice)
• 0.5 cup Water
• 1 Bunch pak choy, steamed
• 1 Chili Crisp Vinaigrette, Chili Crisp
• 1 Sesame seed
• 1 Spring or scallions (includes tops and bulb) onions

Method

1. 0

   Add the beef mince to a large saucepan over medium‑high heat and cook until deeply browned and crispy, breaking it up as it cooks.

2. 1

   Add the white part of the spring onion, ginger and garlic. Cook for 1 minute, then add 2 tbsp soy sauce and the sriracha. Stir until the beef is well coated, then remove from the pan and set aside.

3. 2

   In the same pan, add the red curry paste and cook for 30–60 seconds until fragrant. Pour in the coconut milk, 1.5 tbsp beef bone broth and 1.5 cups boiling water. Stir to combine.

4. 3

   Add the lime juice, 0.5 tbsp soy sauce, 1 tbsp oyster sauce or extra soy (as the fish‑sauce substitute), and 1 tbsp sesame oil. Simmer for 5–10 minutes to let the flavours develop, then taste and adjust lime, soy or chilli as needed.

5. 4

   Make the bone broth rice: in a small saucepan or microwave‑safe bowl, combine the jasmine rice sachet, 1 tbsp beef bone broth and 0.5 cup boiling water. Heat until the rice is hot and the broth is absorbed.

6. 5

   To serve, add rice to bowls, ladle over the spicy coconut broth, top with the crispy beef, steamed pak choy, sliced spring onion, chilli crisp and sesame seeds.

Nutrition Facts