Ingredients
Peanut Topping
- 1 cup roughly chopped roasted salted peanuts
- 2 tablespoons roasted sesame seeds
- 1 tablespoon chili crisp oil (add more if you want!)
- 2 tablespoons chopped fresh herbs (cilantro, parsley, chives)
- More chopped herbs for garnish
Beef Mixture
- 1 pound ground beef (90/10)
- 1 tablespoon garlic paste
- 1 tablespoon ginger paste
- 3 tablespoons low-sodium soy sauce
- 2 tablespoons rice vinegar
- 2 tablespoons hoisin sauce
- 2 tablespoons packed brown sugar
- 1 tablespoon sesame oil
- 1/2 tablespoon chili crisp oil
- Kosher salt
- Fresh cracked pepper
Broth
- 15 ounce can full-fat coconut milk
- 14.5 ounce can low-sodium chicken broth
- 2 tablespoons peanut butter
- 1/2 tablespoon chili crisp oil
- Juice of 1/2 a lime
To Assemble
- 4 cups cooked white rice
- 2 cups cooked, shelled edamame
Instructions
- Make Peanut Topping: In a large sauté pan over medium-low heat, add the chopped peanuts, roasted sesame seeds, and chili crisp oil. Cook while stirring frequently for 3-4 minutes until fragrant and lightly toasted. Season with a couple pinches of kosher salt. Remove from heat and let cool for a few minutes. Toss with 2 tablespoons of chopped fresh herbs and transfer to a bowl for serving.
- Brown Beef: Without cleaning the pan, increase heat to medium-high. Add ground beef along with generous pinches of salt and fresh cracked pepper. Use a spatula to gently spread the beef out so it forms a layer covering the bottom of the pan. Let it brown undisturbed to develop a dark crust, then flip and crumble to fully cook through and brown evenly.
- Flavor Beef: Stir in garlic paste and ginger paste into the browned beef and cook for 1 minute, stirring frequently to release their aromas. Add soy sauce, rice vinegar, hoisin sauce, brown sugar, sesame oil, chili crisp oil, and a pinch of salt and pepper. Stir well and let it simmer gently for a few minutes to marry the flavors.
- Simmer Broth: In a large pot over medium-high heat, combine coconut milk, chicken broth, peanut butter, and chili crisp oil. Bring to a simmer, then reduce heat and let simmer gently for several minutes to thicken slightly and develop flavor. Stir in lime juice and season with salt and pepper to taste.
- Assemble Bowls: Divide cooked white rice and shelled edamame among serving bowls. Spoon the flavored browned beef over the rice, then ladle broth over the top to your liking. Sprinkle with the peanut topping and extra fresh herbs. Drizzle more chili crisp oil or sesame oil if desired, and serve with lime wedges for an optional bright finish.
- Share the Love: If you enjoyed this recipe, please leave a 5-star rating and share your feedback for others to enjoy!
Notes
- You can adjust the amount of chili crisp oil throughout the recipe to control spiciness.
- For a vegetarian version, substitute ground beef with plant-based crumbles and use vegetable broth instead of chicken broth.
- Use fresh herbs generously to add brightness and aroma to the dish.
- To save time, use pre-cooked rice and edamame.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian-inspired
