This hot honey beef bowl combines tender caramelized beef glazed with a perfectly balanced sweet and spicy hot honey sauce, served over fluffy rice with crisp vegetables. Ready in just 27 minutes, this restaurant-quality dish delivers bold flavors with 38g of protein per serving. Perfect for busy weeknights and meal prep!
Total Time:27 minutes
Yield:4 servings
Ingredients
1.5 lbs flank steak or sirloin, thinly sliced against the grain
3 tablespoons honey
2 tablespoons hot sauce (sriracha or gochujang)
3 tablespoons soy sauce
2 tablespoons rice vinegar
3 cloves garlic, minced
1 tablespoon fresh ginger, grated
2 tablespoons sesame oil (divided)
1 tablespoon cornstarch
1/4 teaspoon red pepper flakes (optional)
3 cups cooked jasmine rice
2 cups broccoli florets, steamed
1 cup shredded carrots
1/2 cup edamame, shelled
2 green onions, thinly sliced
2 tablespoons sesame seeds
Fresh cilantro for garnish
Instructions
Make the hot honey sauce: In a small bowl, whisk together honey, hot sauce, soy sauce, rice vinegar, minced garlic, and grated ginger until fully combined. Set aside half of the sauce for drizzling later.
Prepare the beef: Toss the thinly sliced beef with cornstarch in a medium bowl, ensuring each piece is evenly coated. Let sit for 5 minutes.
Sear the beef: Heat 1 tablespoon of sesame oil in a large skillet or wok over high heat until shimmering. Working in batches, add beef in a single layer and cook undisturbed for 2 minutes. Flip and cook for another 1-2 minutes until golden-brown. Transfer to a plate and repeat with remaining beef.
Create the glaze: Reduce heat to medium and add remaining tablespoon of sesame oil. Pour in half of the prepared hot honey sauce and let bubble for 30 seconds until thickened. Return all cooked beef to the pan and toss for 1-2 minutes until fully coated.
Assemble the bowls: Divide cooked rice among four bowls. Top with hot honey beef in the center, then arrange steamed broccoli, shredded carrots, and edamame around it. Drizzle with reserved sauce, sprinkle with green onions and sesame seeds, and garnish with fresh cilantro. Serve immediately.
Notes
Beef tips: Always slice against the grain for tender meat. Partially freeze beef for 15 minutes for easier slicing.
Heat level: Adjust spiciness by varying hot sauce amount (1 tbsp for mild, 3+ tbsp for spicy).
Substitutions: Use tamari for gluten-free, chicken or tofu for protein swap, cauliflower rice for low-carb.
Make ahead: Store components separately in airtight containers for 3-4 days. Reheat beef gently to avoid overcooking.
Freezing: Cooked beef freezes well for up to 3 months. Freeze rice and vegetables fresh when ready to serve.
