Hot Honey Beef Bowl with tender beef in a sticky-sweet chile glaze over warm rice and crisp veggies.

Scale

1 lb lean ground beef (93%)

2 tbsp honey

2 tbsp low-sodium soy sauce

1 tsp chili flakes (or 1–2 tsp sriracha)

1 tsp fresh ginger, minced

1 tsp garlic, minced

1 tbsp rice vinegar

2 tsp sesame oil (optional)

2 cups cooked jasmine or brown rice

1 cup cucumber, thinly sliced

1 cup shredded or quick-pickled carrots

2 scallions, thinly sliced

1 tbsp sesame seeds

Salt & black pepper, to taste

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1. Brown beef in a large skillet over medium-high heat.

2. Drain excess fat if needed; season with salt and pepper.

3. Add garlic, ginger, and chili flakes; cook 30 seconds.

4. Whisk honey, soy sauce, rice vinegar, and sesame oil; pour in.

5. Simmer 2–3 minutes until glossy and slightly thickened.

6. Taste and adjust heat or sweetness.

7. Spoon beef over warm rice.

8. Top with cucumbers, carrots, scallions, and sesame seeds.

9. Drizzle a little extra hot honey if desired.

Add honey near the end to prevent scorching.

Swap ground turkey or chicken for a lighter bowl.

For low-carb, serve over cauliflower rice or shredded cabbage.

Use diced chicken for a hot honey chicken bowl twist.