Ground Beef Hot Honey Bowl
A comforting and quick dish featuring ground beef in a sweet and spicy hot honey sauce, served over fluffy jasmine rice with fresh vegetables.
Ingredients
Main Ingredients
- 1 lb ground beef Choose an 85/15 lean-to-fat ratio for a perfect balance of flavor and moisture.
- 1 tbsp olive oil Helps achieve a crispy texture on the beef while adding heart-healthy fats.
- 1/4 cup hot honey A touch of Mike's Hot Honey or homemade.
- 2 tbsp soy sauce Low-sodium is best; tamari works for gluten-free options.
- 1 tbsp rice vinegar Adds a zesty brightness.
- 1 tsp sriracha or chili sauce Optional; adjust to taste.
- 2 cloves garlic Minced for depth and fragrance.
- 3 cups cooked jasmine rice About 1 cup uncooked, prepared ahead.
- 1 cup carrots Shredded for color and sweetness.
- 1 cup cucumber Diced for freshness.
- 1/2 cup green onions Chopped for color and flavor.
- 1/4 cup sesame seeds Toasted preferred.
- 1 tbsp fresh cilantro Chopped and optional.
Instructions
Preparation
- Heat olive oil in a large cast-iron skillet over medium-high heat until shimmering, about 1-2 minutes.
- Add the ground beef and let it rest undisturbed for 3-4 minutes to develop a golden-brown crust.
- Gently break up the beef with a wooden spoon and stir to fully brown it for another 5-7 minutes.
- Drain excess fat, leaving about 1 tablespoon in the pan for flavor.
Sauce Preparation
- Whisk together hot honey, soy sauce, rice vinegar, sriracha (if using), and minced garlic in a small bowl until smooth.
- Pour sauce over the cooked beef, stirring quickly to coat each piece and cook for 1-2 minutes until sauce thickens.
- If sauce becomes too thick, add 1-2 tablespoons of water to loosen.
Serving
- Divide warm jasmine rice among four bowls.
- Top each bowl with equal portions of hot honey beef, shredded carrots, diced cucumbers, and green onions.
- Finish with a sprinkle of sesame seeds and fresh cilantro.
Notes
Store leftovers in an airtight container in the fridge for up to three days. For freezing, reheat before serving on freshly cooked jasmine rice. Consider adding seasonal vegetables or using quinoa instead of rice for variety.