Crockpot Beef Broth Bowls
These Crockpot Beef Broth Bowls are my twist on the viral dish and made for busy weeknights. The broth goes in the crockpot in the morning with some beef broth, garlic, fresh ginger, sriracha, and a little honey. The longer it cooks, the better it gets! The coconut milk goes in for the last 20 minutes while the ground beef gets nice and crispy in a skillet. From there, pile the beef over rice, ladle the hot broth on top, and finish with cucumber, cilantro, and lime. It's dairy-free and gluten-free!
Viral Broth Bowl 🤝 Crockpot
I've been seeing the viral broth bowls all over my social media, and I'll be the first to say I was intrigued. They sounded super flavorful, cozy, and best of all, pretty simple. But it's Crock-tober and we're making dinner on easy mode, so I made my own version in the crockpot.
The broth cooks basically all day and soaks up all of that ginger and garlic. The sesame oil and sriracha melt right in, giving it SO much flavor. Then when you walk in the door, you stir in a can of coconut milk, crisp up some ground beef, and microwave some rice. Dinner's ready in 20 minutes! I also love this one for families who eat at separate times. Make all the components ahead, and when someone's ready to eat, the hot broth warms the beef and rice right back up. I have a feeling I'll be making more of these broth bowls soon. They're so easy!
Ingredients & Notes
- Beef broth - Use low-sodium so you can adjust the salt yourself.
- Garlic and fresh ginger - These are what the broth soaks up all day. Fresh ginger is best but ground ginger works if that's what you have.
- Sriracha- This is where the heat comes from, and it melts right into the broth as it cooks. Use 2 - 3 tablespoon if you prefer it hotter.
- Honey - A little sweetness to go with the sriracha. Maple syrup works too.
- Coconut aminos - Seasons both the broth and the beef. Soy sauce is an easy swap and so is tamari for a gluten free option.
- Sesame oil - Adds some subtle nuttiness to the dish. You can use a neutral oil like avocado or olive if needed.
- Full-fat coconut milk - This makes the broth creamy without any dairy. Use the canned kind, and add it at the end so it doesn't split.
- Ground beef - I used 90% lean. If you use a fattier ground beef make sure to remove the excess fat before assembling the bowls.
- White rice - I used microwaveable rice, which is how dinner is ready in 20 minutes once you walk in the door. Easily swap with brown rice too.
- Toppings - Cucumber, green onions, cilantro, sesame seeds, and a squeeze of lime go on right before you eat!
How to Make Beef Broth Bowls in the Crockpot
What My Kids Ate
I'm not a fan of making multiple dinners. When a recipe isn't the most kid-friendly, I pull out the pieces that are and make do with that! For this one, my kids got white rice with some of the ground beef and yum yum sauce on top. They also each ate a serving of cucumbers while I was cooking 😂.
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Recipe
Crockpot Beef Broth Bowls
Equipment
- 1 crockpot
Ingredients
For the broth
- 2 cups low-sodium beef broth
- 3 cloves garlic - minced
- 1 tablespoon coconut aminos - or soy sauce
- 1 tablespoon sriracha
- 1 tablespoon honey - or maple syrup
- 1 teaspoon sesame oil
- 1 teaspoon grated fresh ginger - or ½ teaspoon ground ginger
- 13.5 oz full-fat coconut milk - this goes in the last 20 mins
For the beef
- 1 teaspoon sesame oil
- 1 lb ground beef - I used 90% lean
- ½ teaspoon sea salt
- 2 tablespoon coconut aminos - or soy sauce
For the bowls
- 2 cups cooked white rice - I used microwaveable rice
- 1 cucumber - thinly sliced
- 3 green onions - diced
- 1 lime - cut into wedges
- Sesame seeds - for topping
- Cilantro leaves - for topping
Instructions
- Add the beef broth, garlic, 1 tablespoon coconut aminos, sriracha, honey, 1 teaspoon sesame oil, and ginger to the crockpot. Whisk to combine. Cover and cook on LOW for up to 12 hours. The longer it cooks, the more flavor it has.2 cups low-sodium beef broth, 3 cloves garlic, 1 Tbsp coconut aminos, 1 Tbsp sriracha, 1 Tbsp honey, 1 tsp sesame oil, 1 tsp grated fresh ginger
- About 20 minutes before serving, stir the coconut milk into the broth, cover, and turn the crockpot to HIGH for 20 minutes.13.5 oz full-fat coconut milk
- While the broth finishes, heat the remaining 1 teaspoon sesame oil in a large skillet over medium heat. Add the ground beef and break it into large pieces. Cook undisturbed for 3 minutes. Sprinkle with the sea salt, add the 2 tablespoon coconut aminos, and break the beef into smaller pieces as you mix in the sauce. Cook undisturbed for 2- 3 more minutes, until the beef is crispy and no pink remains. Remove from the heat.1 tsp sesame oil, 1 lb ground beef, ½ tsp sea salt, 2 Tbsp coconut aminos
- Cook the rice according to the package directions.2 cups cooked white rice
- Add ½ cup rice and a serving of beef to each bowl, then ladle the hot broth over the top. Finish with cucumber, green onions, sesame seeds, cilantro, and a squeeze of lime.1 cucumber, 3 green onions, 1 lime, Sesame seeds, Cilantro leaves
Notes
Eating at different times: leave the broth in the crockpot and whisk before each bowl. Refrigerate the beef and rice if they'll be out longer than 2 hours.
Gluten-free: use coconut aminos or tamari instead of soy sauce, and check the labels on your broth and sriracha.n.
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