Crispy Beef with Coconut Miso Broth
Ingredients
Crispy beef
Beef mince
500 g
Onion (sliced)
0.5 piece
Garlic (minced)
3 tsp
Ginger (minced)
2 tsp
Rice wine vinegar
60 ml
Tamari
60 ml
Chinese five spice
3 tsp
Maple syrup
15 ml
Coconut miso broth
Oil
15 ml
Garlic (minced)
3 tsp
Ginger (minced)
2 tsp
Miso paste
30 g
Coconut milk
400 ml
Beef stock
600 ml
Peanut butter
30 g
To serve
Cooked rice
400 g
Spring onion
4 piece
Pickled cucumber
1 piece
Chilli oil
15 ml
Instructions
Prepare sauce
In a bowl mix together rice wine vinegar, tamari, Chinese five spice and maple syrup. Set aside.
Cook crispy beef
Heat oil in a pan and cook beef until golden and crispy.
Add aromatics
Add onion, garlic and ginger and a pinch of salt. Fry until onion is softened.
Simmer beef with sauce
Add sauce mixture and a little cornstarch. Simmer until thickened.
Prepare broth base
In a saucepan, heat oil and cook garlic (and ginger if using) until fragrant.
Simmer coconut miso broth
Add coconut milk and stock. Stir in peanut butter and miso paste, then simmer until warmed through and slightly thickened.
Serve
Serve rice in bowls, pour over the broth and top with crispy beef. Finish with pickled cucumber, spring onion and chilli oil.
Original recipe
Storage
Store broth and beef separately for best texture. Reheat broth gently to avoid separation.
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