Serves 2
Directions
- 1Cook the white rice.
- 2Brown the ground beef in a pan until crispy, then add chopped scallion whites, grated garlic, and grated ginger.
- 3Season the beef with soy sauce and chili crisp, then remove from the pan.
- 4Add curry paste to the pan and bloom for one minute.
- 5Add coconut milk, beef broth, soy sauce, fish sauce, and sesame oil to the pan and let simmer.
- 6Finish the broth with a squeeze of fresh lime juice.
- 7Blanch the bok choy separately in boiling water.
- 8Assemble the bowls by piling cooked rice, crispy beef, and bok choy, then ladling the hot broth over the top.
Ingredients
- 1 lb ground beef
- 1 bunch scallion, chopped, whites and greens separated
- 1 thumb ginger, grated
- 2 clove garlic, grated
- 2 tbsp soy sauce
- 1 tbsp chili crisp
- 2 tbsp curry paste
- 1 can coconut milk
- 1 cup beef broth
- 1 tsp fish sauce
- 1 tsp sesame oil
- 1/2 whole lime
- 2 head bok choy
- 1 cup white rice
Equipment
knifecutting boardgraterpanwooden spatulapotladle
Tips
- Use ground pork, chicken, or turkey as alternatives to ground beef.
- Store components separately if making this as a meal prep to prevent the rice from absorbing all the broth.
- Bok choy can be blanched directly in the broth, but cooking it separately makes for a prettier presentation.
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