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Hot Honey Beef Bowls

A cozy, quick dinner featuring savory beef in a spicy-sweet glaze, served over rice with fresh vegetables and garnishes.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Asian
Calories: 550
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 pound ground beef (85/15) Can swap for lean ground turkey for a lighter option.
  • 1 tablespoon neutral oil Such as canola or avocado oil.
  • 1 medium onion, finely chopped Red onion adds color and mild sweetness.
  • 3 cloves garlic, minced Or 1 teaspoon garlic powder in a pinch.
  • 2 tablespoons soy sauce or tamari Use tamari for a gluten-free option.
  • 1 tablespoon rice vinegar or apple cider vinegar For brightness.
  • 3 tablespoons hot honey Store-bought or homemade.
  • 1 teaspoon sriracha Optional for extra kick.
  • 1 teaspoon toasted sesame oil For finishing.
  • 1/2 teaspoon ground ginger Or 1 tablespoon freshly grated ginger.
  • Salt and freshly ground black pepper To taste.
  • 3 cups cooked jasmine or short-grain rice Can use cauliflower rice for a low-carb twist.
  • 1 cup shredded carrots For toppings.
  • 1 cup thinly sliced cucumber For toppings.
  • 1 cup steamed broccoli or baby spinach For toppings.
Garnishes
  • sesame seeds For garnish.
  • sliced green onions For garnish.
  • lime wedges For garnish.
  • fresh cilantro leaves Optional for garnish.

Method
 

Preparation
  1. Heat a large skillet over medium-high heat and add the neutral oil.
  2. When the oil shimmers, add the chopped onion and sauté until the edges are translucent and sweet, about 3-4 minutes.
  3. Add the garlic and ginger and cook for 30-45 seconds until fragrant.
  4. Add the ground beef to the pan, breaking it up with a spatula and season lightly with salt and pepper.
  5. Cook until the beef is browned and no longer pink, about 5-7 minutes. Let any excess liquid evaporate.
  6. Stir in the soy sauce and rice vinegar, scraping the bottom of the pan.
  7. Reduce the heat to medium. Add the hot honey and sriracha, stirring to coat the beef and let the sauce reduce for 1-2 minutes.
  8. Finish with a drizzle of toasted sesame oil and adjust seasoning to taste.
Assembly
  1. Spoon steamed rice into bowls.
  2. Top with a generous portion of hot honey beef.
  3. Arrange shredded carrots, cucumber, and broccoli or spinach around the meat.
  4. Sprinkle with sesame seeds, sliced green onions, and cilantro. Serve with lime wedges.

Notes

For a homemade hot honey, warm 1/2 cup honey with 1-2 teaspoons red pepper flakes, strain if desired, and cool. Store leftovers in an airtight container for up to 4 days, keeping rice and toppings separate for best texture.