Thai Peanut Brothy Rice Bowls

• servings: 8 servings
• active time: 10 minutes
• total time: 30 minutes

Ingredients

2 pounds Extra Lean Ground Beef

2 Tablespoons Oyster Sauce

2 Tablespoons Fish Sauce

¼ cup Coconut Aminos

2 Tablespoons Honey

4 Frozen Crushed Garlic Cubes (or 4 cloves fresh garlic)

¼ cup Water

1 oz Thai Basil

14 oz can Reduced Fat Coconut Milk

3 cups Chicken Bone Broth

½ cup (64g) Roasted Peanut Powder (Powdered Peanut Butter) (or ¼ cup peanut butter)

1 Tablespoon Thai Red Curry Paste (or another chili sauce/paste)

1 cup (112g) Roasted Salted Peanuts (roughly chopped)

2 handfuls Cilantro (chopped)

1 small Lime (zest and juice)

1 Tablespoon Chili Crisp

3 10 oz bags Frozen Steamed Jasmine Rice (or 6 cups of cooked jasmine rice)

Directions

Make the peanut garnish by tossing the chopped peanuts together with chili crisp, lime zest and juice, and cilantro. Set aside.

Start the broth by adding the powdered peanut butter, curry paste, and about 1/2 cup of broth to a small sauce pan over medium heat. Whisk until smooth before adding the remaining broth and coconut milk. Bring to a simmer before reducing the heat to low. Keep warm until ready to serve.

Make the beef by browning the ground beef in a pan over medium-high heat for 2-3 minutes on one side. Once a nicely browned crust forms, break the beef apart and fully cook. Add the remaining beef ingredients to the cooked beef and cook until the sauce thickens and the basil wilts, another 2-3 minutes.

Serve. Plate the rice and top with the beef and peanut garnish. Ladle the broth around the edges and garnish with lime wedges and extra cilantro, if desired.

Nutrition

• Serving Size: 1 bowl (see notes for sp
• Calories: 525 kcal
• Total Fat: 19 g
• Total Carbohydrate: 51 g
• Dietary Fiber: 4 g
• Protein: 39 g