Description
A delicious and savory spicy beef rice bowl topped with fresh vegetables and drizzled with hot honey.
Ingredients
Scale
- 1 lb ground beef
- 1 tablespoon sesame oil
- 1 tablespoon freshly grated ginger
- 4 garlic cloves, minced
- 1 tablespoon brown sugar
- 1/3 cup low-sodium soy sauce
- 1 tablespoon rice vinegar
- 1/4 teaspoon red pepper flakes
- 2 cups cooked white or brown rice
- 1/2 cup hot honey
- 1/4 cup chopped green onions
- 1/2 cucumber, sliced thin
- 1/4 cup shredded carrots
- 1 teaspoon sesame seeds
Instructions
- In a large skillet over medium heat, heat the sesame oil until shimmering. Add the grated ginger and minced garlic. Stir constantly for about 30 seconds to 1 minute, just until fragrant. This is your flavor base—don’t skip it.
- Add the ground beef to the skillet. Break it up with a wooden spoon and cook until fully browned and no longer pink, about 5–7 minutes.
- Once the beef is cooked, stir in the brown sugar, soy sauce, rice vinegar, and red pepper flakes. Let the sauce simmer for 2–3 minutes, allowing it to slightly reduce and coat the beef with glossy, savory goodness.
- Scoop the warm rice into bowls. Spoon the hot beef mixture over the rice, then top with cucumber slices, shredded carrots, and chopped green onions.
- Just before serving, drizzle each bowl generously with hot honey. Sprinkle sesame seeds on top for extra texture and visual appeal.
Notes
- Adjust the amount of red pepper flakes to control the spiciness.
- Feel free to add other vegetables like bell peppers or broccoli for added nutrition and color.
- This dish can be served with a side of kimchi for a Korean twist.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Asian
Nutrition
- Serving Size: 1 bowl
- Calories: 550
- Sugar: 10g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 80mg