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A quick and savory weeknight dinner featuring glazed ground beef with a sweet and spicy kick, served over fluffy rice with crisp veggies.
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In a small bowl, whisk together the honey, hot sauce, and soy sauce until fully combined. Set the glaze aside.
Heat the olive oil in a large skillet over medium-high heat. Add the minced garlic and grated ginger, sautéing for about 1 minute until fragrant.
Add the ground beef to the skillet. Cook, breaking it apart with a spatula, until completely browned and no pink remains. Drain any excess grease from the pan.
Pour the prepared hot honey sauce over the browned beef. Reduce the heat to medium-low and simmer until the sauce thickens and coats the meat beautifully.
Assemble the bowls by dividing the warm jasmine rice equally. Top with the glazed hot honey beef, fresh cucumber slices, green onions, and a sprinkle of sesame seeds.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat the beef and rice thoroughly before adding fresh toppings like cucumber.
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