Beef Bone Broth Bowls
The perfect postpartum meal does not exi— okay actually I think this one might be it. This is the meal I make on repeat right now: a rich, gingery bone broth poured over ground beef and rice, topped with quick pickled cucumbers and all the fresh stuff. It comes together fast, reheats well, and it is the kind of meal that actually gives your body what it needs to recover, not just something that fills you up.
Why this bowl works for postpartum recovery
Your body is doing an enormous amount of repair work after birth, and food is the first tool for supporting that. Bone broth provides collagen and glycine, which are building blocks for connective tissue repair and also support gut lining integrity, something that matters a lot when your gut has been through the stress of labor and a shifting hormonal landscape.
Ground beef delivers protein, iron, zinc, and B12, all of which are critical in the postpartum window since iron stores are commonly depleted from blood loss during delivery and protein needs go up significantly to support tissue repair and, if you are nursing, milk production.
Coconut milk adds satiating fat and calories, which matters because postpartum and lactation both increase caloric needs substantially. Ginger and garlic bring anti inflammatory compounds and also support digestion, which can be sluggish in the early postpartum weeks.
The rice offers easily digestible carbohydrates for quick energy, and the quick pickled cucumbers add a bright acidity that balances the richness of the broth and beef. Note: if time is short, skip the pickling step and just use sliced cucumbers.
Ingredients
For the marinated cucumbers:
1 medium cucumber, cut into half moons
2 Tbsp rice vinegar
1 Tbsp soy sauce
1 Tbsp sesame oil
1 tsp honey
generous pinch salt
For the broth:
1 Tbsp sesame oil
1 inch ginger, grated or very finely minced
2 cloves garlic, grated or very finely minced
1 can coconut milk
2 jars FOND beef bone broth (use code BECKI for savings!)
2 Tbsp soy sauce
1 Tbsp fish sauce
1 Tbsp red curry paste
juice of 1 lime
For the beef:
1 Tbsp FOND Tallow (I used Chili Garlic flavor!)
1 inch ginger, finely minced
2 cloves garlic, finely minced
1 yellow onion, diced
1 lb grassfed ground beef or beef organ blend such as Force of Nature
2 Tbsp soy sauce
1 Tbsp fish sauce
1 Tbsp honey
salt to taste
For serving:
4 large eggs (1 per portion), soft boiled and cut in half
2 2/3 cups cooked white rice
4 tsp sesame seeds
4 Tbsp chopped cilantro
4 lime wedges
optional: seed oil free chili crisp, I like Somos brand
Instructions
Start with the cucumbers so they have time to marinate. Add the cucumber half moons to a jar with the rice vinegar, soy sauce, sesame oil, honey, and salt. Shake and turn a few times to coat, then set aside while you cook.
For the broth, warm the sesame oil in a pot over medium heat. Add the ginger and garlic and stir until fragrant, about a minute. Pour in the coconut milk and bone broth, then stir in the soy sauce, fish sauce, and red curry paste. Bring to a gentle simmer and let it cook for 15 to 20 minutes so the flavors meld, stirring occasionally. Stir in the lime juice at the end and remove from heat.
While the broth simmers, start the beef. Heat the chili garlic tallow in a separate pan over medium heat. Add the onion and cook until it softens, about 4 to 5 minutes. Add the ginger and garlic and stir, cooking 1-2 minutes until fragrant. Add the ground beef and break it up as it browns, cooking until no pink remains, about 8 to 10 minutes. Stir in the soy sauce, fish sauce, and honey, and let it cook another minute or two so the sauce coats the beef. Taste and add salt as needed.
To assemble, spoon 2/3 cup rice into each bowl, top with the beef, and ladle the broth over top. Finish with the soft boiled eggs, marinated cucumbers, sesame seeds, cilantro, a squeeze of lime, and chili crisp if using.
Tips and notes
If you are using the Force of Nature organ blend instead of straight ground beef, you are adding extra iron, B12, and choline in an easy to eat form, which is especially useful in the postpartum window when cooking bandwidth is low. The marinated cucumbers can be made a day ahead and keep well in the fridge, so make a double batch if you want them on hand.
You can absolutely make a double batch of this, just keep everything separate and reheat as needed.
And no, you do not need to be postpartum to enjoy this recipe! My 5 year old even gave it two thumbs up and I love that the components can be served deconstructed to younger kids.
Makes 4 Servings.
Nutrition per serving: 640 Calories, 42 grams Carbs, 41 grams Protein, 36 grams Fat, 3 grams Fiber.
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