Curry Beef Broth Bowl

Level up your broth bowls with Curry Flair. This Curry Beef Broth Bowl layers tender sliced steak, earthy mushrooms, bok choy, basmati rice, and fragrant saffron in a deeply savory curry-spiced broth. It feels restaurant-worthy but still easy enough to make at home, with a simple ground beef swap when you want a quicker weeknight version.

Local sourcing: Pick up your steak from Grill House in Culver City — they also carry Simpli Spiced in-store.

Serves: 4; Ready in 30 minutes

Ingredients

• 1 lb flank steak or sirloin

• 1–1½ tbsp Simpli Spiced Curry Flair

• 1 tbsp avocado or neutral oil

• 1 onion thinly sliced

• 4 oz mushrooms, sliced

• 2 baby bok choy, halved or chopped

• 4 cups beef broth

• ½ cup coconut milk

• 1 tbsp soy sauce

• Generous pinch of saffron

• 1 cup basmati rice

• Salt, to taste

• Fresh cilantro, for garnish

• Lime wedges, for serving

• Chopped peanuts, optional

• Chili oil, optional, for extra heat and boldness

Weeknight swap: Use 1 lb ground beef instead of steak. Brown it with Curry Flair, then build the broth right in the same pan.

Instructions

1. Season the steak. Pat the steak dry and season generously with Curry Flair and a little salt. Let it sit while you prep the remaining ingredients.

2. Sear the steak. Heat avocado oil in a large skillet over medium-high heat. Sear the steak for about 3–4 minutes per side, depending on thickness, until cooked to your liking. Transfer to a cutting board and let rest before slicing thinly against the grain.

3. Cook the vegetables. In the same pan, add the onions and mushrooms and cook for 4-6 minutes until softened and lightly browned. Add the bok choy and cook another 1–2 minutes.

4. Build the broth. Pour in 4 cups beef broth and stir in soy sauce, saffron, and a little more Curry Flair. Bring to a gentle simmer for about 5 minutes.

5. Finish with coconut milk. Lower the heat and stir in ½ cup coconut milk. Simmer gently for another 2–3 minutes. Taste and adjust seasoning as needed.

6. Cook the rice. Prepare the basmati rice according to package directions.

7. Assemble. Layer with rice, steak or beef, and spoon in broth on the side.

8. Optional Garnish. Finish with chopped peanuts, green onions, red chilies, cilantro, chili oil, and lime wedges,

Weeknight shortcut: Swap the steak for ground beef. Brown it directly in the pan with Curry Flair, then continue with the vegetables and broth.

Cooking Tips

• Let the steak rest before slicing. Give it at least 5 minutes so the juices stay in the meat instead of running onto the cutting board.

• Slice against the grain. This keeps the steak tender and easier to eat in a broth bowl.

• Don’t boil the coconut milk. Add it near the end and keep the broth at a gentle simmer so it stays smooth.

• Bloom the saffron. Crush it lightly and let it sit in a tablespoon or two of warm broth for a few minutes before adding it back to the pot for better color and aroma.

• Add bok choy near the end. You want it tender but still bright and slightly crisp.

• Taste before salting. Beef broth and soy sauce both add salt, so adjust only after everything has simmered together.

• For extra boldness: finish with chili oil, chopped peanuts, cilantro, and lime.

• Weeknight version: swap the steak for ground beef and build everything in one pan.

• Breakfast tip: Turn leftovers into breakfast by reheating the beef, rice, and broth, then topping with a fried or jammy egg. Add a squeeze of lime and a little chili oil.

Simple Pairings

• Off-dry Riesling — Try an off-dry German Riesling or Gewürztraminer. Both have enough aromatics and a touch of sweetness to complement the Curry Flair, saffron, coconut milk, and lime without overpowering the bowl.

Turn it into breakfast leftovers by adding a jammy egg!