Coconut Beef Bowls
I can confirm the viral Coconut Beef Bowls that have taken over the internet are worth the hype! This high-protein Coconut Beef Bowl combines saucy ground beef, creamy coconut-goujuchang broth, rice, and a fresh cucumber edamame salad for the ultimate easy weeknight dinner. It's creamy, spicy, savory, and packed with flavor and it seriously WORKS.
Servings: 4
Calories: 670kcal
Equipment
- skillet
- Rubber Spatula
- Meat masher
- Immersion blender
- sauce pan
- Mixing Bowl
- measuring cups / spoons
- knife & cutting board
Ingredients
Beef
- ½ tbsp olive oil
- 1 lb ground beef 93/7
- 1 small white onion diced
- 3 tbsp reduced sodium soy sauce
- 2 tbsp rice wine vinegar
- 2 tbsp brown sugar
- 1 tbsp toasted sesame oil
Cucumber Salad
- 6-8 small persian cucumbers finely diced
- 1 cup shelled edamame
- 2 tbsp cilantro
- ½ tbsp rice wine vinegar
- Pinch of salt
Sauce
- 1 cup cottage cheese 4% small curd
- 1 cup lite coconut milk
- 1 cup beef bone broth
- 3-6 tbsp gochujang depending on preferred spice level
Bowl
- 2 packages of microwavable rice
Instructions
- In a mixing bowl, toss together the cucumber edamame salad and set aside. Make the microwavable rice according to package instructions.
- Heat a skillet to medium heat and add the oil. Once warm, add diced white onion. Sauté for 3-5 minutes until slightly brown. Push to one side of the skillet and add the ground beef. Allow to render 3-5 minutes before mashing.
- In a small bowl, whisk together reduced sodium soy sauce, rice wine vinegar, toasted sesame oil and brown sugar until combined. When the beef is almost fully cooked, pour the sauce into the pan and turn to low. Stir and allow to simmer. Remove from heat and let rest: the beef will absorb the sauce and caramelize.
- Make the coconut broth. Use an immersion blender to blend the cottage cheese until smooth (can do this in the container or a large pyrex). Slowly pour the coconut milk into the blended cottage cheese and keep blending. Do the same for the bone broth and gochujang. Pour the broth into a small sauce pot, heat on low. Gently stir until the broth is warm. Do not try to rush this as the cottage cheese can curdle when heated (if done too quickly).
- Assemble the bowls: divide equal parts of rice, cooked beef, coconut broth and cucumber salad. Enjoy warm!
Notes
Don’t rush the coconut broth! Keep the heat low once you add the blended cottage cheese mixture to the saucepan. Heating it too quickly can cause the cottage cheese to curdle. The goal is simply to warm the broth, not bring it to a simmer.
Gochujang isn't as spicy as sriracha. It's actually pretty mild when paired with cottage cheese/coconut milk. I ended up adding 1/4 cup + 2 heaping tablespoons and it gave it a mild+ heat.
Store the beef and rice, coconut broth, and cucumber salad in separate containers in the refrigerator; keeping the broth separate prevents the rice from absorbing too much moisture, while storing the salad separately keeps it fresh and crunchy.
Nutrition
Serving: 1serving | Calories: 670kcal | Carbohydrates: 73g | Protein: 43g | Fat: 21g | Fiber: 5g