Name: Hot Honey Ground Beef Bowls
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: American
Ingredients: 1 lb ground beef; 2 cups cooked jasmine rice; 1 red bell pepper, diced; 1 cup shredded carrots; 1/2 cup hot honey (see note); 2 tablespoons soy sauce; 2 cloves garlic, minced; 2 green onions, thinly sliced; 1 tablespoon olive oil; Salt and pepper to taste

Okay, Before We Start: My Hot Honey Bowl Journey

So, confession time—I’m a sucker for anything with a good sweet-and-spicy situation. The first time I whipped up these hot honey ground beef bowls, I was supposed to be making regular old taco night, but I was feeling a bit… meh. You ever look in your fridge and just stare at that bottle of hot honey you bought on impulse? That’s what sparked all this. I just dumped it in. Total kitchen chaos, but it worked (my youngest even did a happy dance, which is her highest culinary praise). My partner, on the other hand, accused me of being too creative, but then he had seconds. Typical.

Why You’ll Love This (Or At Least, Why My Family Does)

I make this when I need dinner on the table yesterday. My family goes wild for it. The beef’s all sticky and spicy but not so spicy my mom can’t handle it—she always asks for the leftovers (which I honestly guard pretty closely). Once, I tried to use regular honey and hot sauce instead of hot honey, mostly because I ran out, and it totally did the trick. Oh, and if you’re the type who’s got only 20 minutes, this is it, friend. Even if the bowl looks kinda messy—and it will, trust me—it always gets gobbled up.

Grab These Ingredients (Or, You Know, Improvise Like I Do)

1 pound ground beef (sometimes I use ground turkey if that’s what I’ve got—kids never notice)
1 bunch green onions, thinly sliced (or honestly, toss in half a diced yellow onion, I won’t tell)
3 cloves garlic, minced (my grandma always said fresh only but pre-minced totally works in a rush)
2-3 tablespoons hot honey (I sometimes just blend regular honey and a squirt of sriracha if the spicy stuff’s missing)
2 tablespoons soy sauce (low-sodium is fine, coconut aminos also work if that’s your jam)
1 tablespoon rice vinegar (apple cider vinegar in a pinch)
1 teaspoon smoked paprika
Pinch of chili flakes (optional—I add extra but I live dangerously)
2 cups cooked rice (white, brown, jasmine, or, once, I used quick-cook farro. Not recommended, but edible.)
For serving: sliced cucumber, sesame seeds, sliced avocado, pickled red onion, whatever’s knocking about in the crisper

Alright, Let’s Do This—Here’s How I Throw It Together

First, heat a big-ish skillet over medium-high and toss in your ground beef. Break it up—don’t stress if some bits are bigger than others. I aim for pea-sized but honestly, it all works out in the end.
Once the beef’s about halfway browned, add in the white parts of the green onions (I keep the dark bits for topping) and the garlic. Stir it all up. Smells pretty great right now, yeah?
Cook until the beef’s totally browned and a bit crispy in spots. This is usually where I sneak a little taste, just to, you know, check for quality. If it’s super greasy, drain off some fat, but leave a bit for flavor. (Unless you’re watching that sort of thing, which…well, I don’t usually.)
Pour in the hot honey, soy sauce, vinegar, smoked paprika, and chili flakes if you’re going spicy. Scrape up any browned bits stuck to the pan—those are liquid gold.
Let everything simmer for a minute or two so it gets all sticky. (Don’t panic if it looks a bit weird—mine always does for a second, but it thickens as it cools.)
Scoop some rice into bowls. Pile that gorgeous hot honey beef on top. Here’s where I scatter the green onions, sesame seeds, maybe some sliced cucumber if I’ve not eaten them all while chopping. Sometimes avocado if it’s firm but not rock hard. You get it.
That’s basically it. Most nights I just plonk everything on the table and let everyone build their own (less yelling about who gets more beef that way—parenting hack, right there).

Notes: What I’ve Messed Up So You Don’t Have To

If you use super-lean beef, it can get a bit dry. I tried to fix it with more hot honey once, but it just got kind of weird and sticky (in a bad way).
Fresh garlic’s nice, but don’t let it burn, or you’ll have a kitchen full of, erm, not-so-pleasant aroma. Actually, I find it works better if you add garlic after the onions.
I think this is even tastier the next day—if you can manage to save any. Which rarely happens, honestly.

So-So Successes (and Not-So-Successful Attempts)

Sometimes I swap in ground chicken, and it’s fine, but you do need more hot honey or it turns blandish. Once, on a wild hair, I tried adding pineapple chunks. Nope—didn’t really vibe. But edamame? Shockingly good, and looks pretty too. One time I put it over noodles instead of rice just ’cause we were out—actually, it worked well, but my youngest insisted it was “too slurpy.”

The Equipment I Use (Plus a Makeshift Tactic)

Large skillet or big fry pan (if yours is smaller, do it in batches; or use a Dutch oven, why not?)
Knife, chopping board— nothing fancy; actually, a pizza cutter works for slicing green onions in a pinch (don’t ask)
Rice cooker or a plain old saucepan—honestly, one time I used leftover takeout rice and it was perfect

If You’ve Actually Got Leftovers…

Just pop them in a sealable container. The beef keeps in the fridge for up to three days, but—though honestly, in my house it never lasts more than a day! If it does, I pack it for lunch and pretend I’m more organized than I am. Reheat in the microwave, covered so it doesn’t splatter all over (learned that the hard way… twice).

How I Like to Serve It (But Make It Yours)

Honestly, I like mine with loads of sour cream and a handful of fresh coriander. My partner prefers extra chili sauce (which to me is absolute madness). Once, at a family gathering, someone plopped a fried egg on top—it was delicious and now I sometimes do it just to feel fancy. My kids eat it deconstructed, but hey—less complaining, I’ll take it.

Things I Wish I Knew the First Time I Made This

Don’t rush the beef browning; I once tried to shortcut it and ended up with gray-ish beef that didn’t soak up the sauce. Just a little patience makes it so much better.
Always taste before serving. I’ve forgotten and realized, oops, too much soy—not the end of the world, just serve with more rice.
Actually, letting it sit for five minutes before serving makes everything meld together. Learned that the third go-round.

FAQ: Stuff People Actually Ask Me

Can I use ground pork instead?
Oh, absolutely. Pork’s got a richness that works well; just keep an eye on the fat, or you might have to drain a bit off, but you do you.

What if I don’t have hot honey?
Just mix regular honey with your favorite hot sauce—sriracha, sambal oelek, even a few chili flakes stirred in. No need to overthink it!

Does this freeze well?
Yup. I once found a container lurking in the freezer, and it microwaved back just fine. Just don’t freeze with cucumber or avocado—trust me, not pretty.

Can I make it ahead?
Definitely. In fact, I think the flavors get better overnight. Just don’t add the fresh veggies until serving.

Do I need a nonstick skillet?
Eh, it helps, but as long as you’ve got something wide and flat, you’re golden. I’ve done this in a cast iron and it was grand, except for the clean-up.

Right, that’s everything—probably! If you try it, let me know how your version turns out. Or don’t. I mean, we’re all just winging it here, yeah?

Hot honey ground beef bowls