2 cups cooked rice (jasmine or basmati – prepare ahead or use leftovers)
1 avocado, sliced
1/4 cup crumbled feta cheese
Red pepper flakes (optional, for extra heat)
Instructions
Heat the olive oil in a large skillet over medium-high heat until shimmering, about 1 minute.
Add the diced onion and cook for 2-3 minutes, stirring occasionally, until edges turn translucent.
Add the ground beef to the skillet. Break it apart with a wooden spoon and cook until browned all over with no pink remaining, about 5-7 minutes. Tilt pan and use a spoon to remove excess fat.
Stir in the minced garlic and cook for another minute until fragrant.
In a small bowl, whisk together the hot honey, soy sauce, and rice vinegar until smooth.
Pour the sauce over the cooked beef and stir to combine. Let it simmer for 1-2 minutes until the sauce thickens slightly and creates a glossy, syrupy coating that clings to the beef.
Divide the warm cooked rice between two bowls.
Top the rice with the hot honey ground beef mixture.
Garnish with sliced avocado, crumbled feta cheese, and red pepper flakes if desired.
Notes
Use 90/10 or 93/7 lean ground beef for best protein-to-fat ratio. Ground turkey or chicken can substitute – add extra teaspoon of olive oil if using leaner proteins.
Can’t find hot honey? Mix 1/4 cup honey with 1-2 tsp red pepper flakes and let sit 10 minutes while prepping ingredients.
Cook rice ahead or use leftovers. Fresh rice takes 15-20 minutes, so prepare before starting beef.
Store beef and rice separately in airtight containers for up to 4 days. Beef freezes well for up to 3 months.