Ingredients
1 tablespoon coconut oil
1 pound lean ground beef (93/7)
1-1/2 tablespoons ginger, minced and divided
1-1/2 tablespoons garlic, minced and divided
2 teaspoons cornstarch
1-1/4 cups chicken broth, divided
3-1/2 tablespoons soy sauce, divided
2 teaspoons white sugar
1/2 teaspoon toasted sesame oil, plus extra for serving
1/4 teaspoon white pepper
2 tablespoons red curry paste
1 teaspoon yellow curry powder
1 can (13.66 oz) coconut milk
1 large lime, juiced and zested
1/4 cup fresh cilantro, chopped, plus extra for garnish
2 small Persian cucumbers, diced
4 green onions, thinly sliced
Toasted sesame seeds, to taste
Chili crunch, to taste
Instructions
Heat coconut oil in a large skillet over medium-high heat.
Add the ground beef and cook undisturbed for several minutes to allow a deep sear.
Break up the beef and add half of the ginger and garlic; sauté until fragrant.
In a small bowl, whisk together the cornstarch, 1/4 cup of chicken broth, 2-1/2 tablespoons soy sauce, sugar, 1/2 teaspoon sesame oil, and white pepper.
Pour the mixture over the beef, stirring to coat and thicken into a savory glaze, then remove from the pan.
In the same skillet, add the red curry paste and yellow curry powder, stirring for 1 minute.
Deglaze with the remaining 1 cup of chicken broth and the coconut milk.
Simmer the broth until slightly reduced, then stir in the remaining ginger, garlic, and 1 tablespoon of soy sauce.
Whisk in the lime juice and zest.
Divide the beef into bowls, pour the hot coconut curry broth over the top.
Garnish with fresh cilantro, diced cucumbers, green onions, sesame seeds, and chili crunch.
Notes
Ensure the beef remains undisturbed during the initial sear to achieve the Maillard reaction. Use a high-quality chicken broth for the best depth of flavor. Serve immediately while the broth is hot to maintain the texture of the beef.
- Prep Time: 15
- Cook Time: 20
- Category: Dinner
- Method: Stovetop
- Cuisine: Asian-American