August 17, 2026

Sticky Beef in Coconut Red Curry Broth. Sweet, Salty, Spicy, and Creamy

Serves: 4 | Prep: 10 min | Cook: 20 min

Ingredients:

For the Sticky Beef

  • 1 lb Ground Beef
  • 1 Small White Onion, diced
  • 1 Tbsp. Minced Garlic
  • 1 tsp. Ground Ginger
  • 4 Tbsp. Soy Sauce
  • 1 Tbsp. Oyster Sauce
  • 1 Tbsp. Honey
  • 1 Tbsp. Cornstarch
  • 1 Tbsp. Water, for cornstarch slurry
  • Handful Chopped Spinach 

For the Coconut Red Curry Broth

  • 1 (13.5 oz) Can Coconut Milk
  • 1 Tbsp. Sesame Oil
  • 1 Tbsp. Soy Sauce
  • 3 Tbsp. Red Curry Paste
  • ¼ Cup beef broth

For Serving

  • Cooked White Rice
  • Sliced Cucumber
  • Sliced Green Onions

Directions:

  1. Make the sticky beef.
  2. Heat a large skillet over medium-high heat. Add the ground beef, diced onion, and garlic. Cook, breaking the beef apart as it browns, until the beef is cooked through and the onion is tender.
  3. In a small bowl, combine the soy sauce, oyster sauce, honey, and ground ginger. Pour the mixture over the browned beef and stir to coat. Bring to a gentle simmer.
  4. Mix the cornstarch with 1 tablespoon of water to create a slurry. Stir it into the beef and continue cooking for 1–2minutes, until the sauce becomes thick and glossy. Fold in the spinach, if using, and cook just until wilted.
  5. 2. Make the coconut red curry broth.
  6. Add the coconut milk, sesame oil, soy sauce, red curry paste, and beef broth to a saucepan. Whisk together and bring to a gentle boil. Reduce the heat and simmer for a few minutes until smooth and fragrant.
  7. 3. Assemble.
  8. Spoon white rice into each bowl and ladle the coconut red curry broth around it. Top with a generous scoop of sticky beef, sliced cucumber, and green onions.
  9. Serve hot and enjoy.

 

Written by info tangen draw