Prepare the Broth: In a large saucepan, combine the miso ginger broth, coconut milk, peanut butter, and sriracha. Heat over medium, whisking until it bubbles, then lower the heat and let it simmer. Add salt to taste.

Cook the Beef: In a nonstick skillet, brown the ground beef for about 2-3 minutes per side until crispy. Use a spatula to break it apart and ensure it’s cooked thoroughly.

Add Seasoning: Incorporate the hoisin sauce, rice vinegar, coconut aminos, Chinese five spice, garlic, ginger, and water into the cooked beef. Stir and let it cook for another 4-5 minutes until the mixture thickens and caramelizes beautifully.

Steam Rice: Prepare the frozen jasmine rice following the package instructions, or steam your preferred type of rice until fluffy.

Assemble Bowls: In each bowl, start with ½ cup of rice, add 4 oz of the beef mixture, and pour in ¾ cup of the hot broth.

Garnish: Top each bowl with diced cucumber, fresh herbs, toasted sesame seeds, and a squeeze of lime juice for extra flavor and crunch.