Chili Crisp Beef Bowls with Coconut Broth

Cook the rice according to package directions, adjusting the portion size as needed.

Heat a skillet over medium-high heat, add the oil, and cook the ground beef, breaking it into small pieces as it browns. When the beef is almost fully cooked, add the diced red pepper, diced yellow onion, and minced garlic, then sauté until softened.

Mix together the soy sauce, honey, rice vinegar, chili crisp, ginger powder, and beef broth, then add it to the beef mixture and stir to combine. Reduce the heat and let the sauce cook down slightly. Season with salt if needed.

For the broth, add the coconut milk, soy sauce, chili crisp, and ginger powder to a saucepan. Bring to a boil and stir to combine.

Assemble the bowls by adding rice, then topping with the beef mixture, broth, and diced cucumber. Add extra chili crisp on top if desired.