Ground Beef Hot Honey Bowl (Printable Version)
Tender ground beef glazed with spicy hot honey over fluffy rice with crisp vegetables for a perfect sweet-heat balance.
# What You'll Need:
→ Meat & Main
01 - 1 lb ground beef (80/20 or 90/10 fat ratio)
→ Sauce
02 - 2 tbsp soy sauce
03 - 2 tbsp hot honey
04 - 1 tbsp sriracha or chili sauce
05 - 1 tbsp rice vinegar
06 - 1 tsp toasted sesame oil
07 - 1 garlic clove, minced
08 - 1-inch piece ginger, grated
→ Vegetables & Extras
09 - 4 cups cooked white or brown rice
10 - 1 cup shredded carrots
11 - 1 cup thinly sliced cucumber
12 - 1/2 cup shelled edamame
13 - 1/4 cup chopped scallions
14 - 2 tbsp toasted sesame seeds
→ Optional Toppings
15 - Fresh chopped cilantro
16 - Sliced red chilies
17 - Avocado slices
# Directions:
01 - Whisk together soy sauce, hot honey, sriracha, rice vinegar, sesame oil, minced garlic, and grated ginger in a small bowl until fully combined. Set aside until ready to use.
02 - Heat a large skillet over medium-high heat. Add ground beef and cook, breaking apart with a spatula, until browned and cooked through, approximately 5-6 minutes. Drain excess fat if necessary.
03 - Reduce heat to medium. Pour the prepared sauce over the browned beef, stirring continuously to coat evenly. Simmer for 3-4 minutes until the sauce thickens and the beef appears glossy. Remove from heat.
04 - Divide cooked rice evenly among four bowls. Top each portion with glazed ground beef, then arrange shredded carrots, sliced cucumber, edamame, and scallions around the meat.
05 - Sprinkle toasted sesame seeds over each bowl. Add any desired optional toppings such as fresh cilantro, sliced red chilies, or avocado. Serve immediately while warm.
# Expert Hints:
01 -
- The hot honey creates this incredible candy like glaze that makes everything taste better than it has any right to be
- It comes together in under 30 minutes but tastes like you spent all day planning it
02 -
- The sauce will look thin when you first pour it over the beef, but trust the process and keep stirring
- Letting the beef sit in the glaze for even 30 seconds too long can make it overly sticky, so watch closely
03 -
- Grate your ginger on a microplane so it almost dissolves into the sauce
- Let the beef get crispy edges in the skillet before adding the sauce, that texture is everything