Ingredients

1 tablespoon olive oil

1 pound ground beef

4 cloves garlic, minced

2 green onions, minced, white parts only

1/4 teaspoon red pepper flakes

3 tablespoons sriracha

2 tablespoons soy sauce

2 tablespoons rice vinegar

2 tablespoons honey

1 1/2 cups rice, dry

4 cups broccoli florets

1 cup shredded carrots

1 tablespoon olive oil

2 green onions, thinly sliced, green parts only

1/2 teaspoon sesame seeds

Instructions

Step 1: In a pot, combine the rice with 3 cups of water and a pinch of salt. Bring to a boil, then reduce to a simmer and cook covered for 15 minutes, or according to package directions, until the rice is tender and can be fluffed with a fork.

Step 2: In a small bowl, whisk together the sriracha, soy sauce, rice vinegar, and honey. Set the sauce aside.

Step 3: Heat 1 tablespoon of olive oil in a large pan over medium-high heat. Add the ground beef and cook, breaking it up with a spatula, for 4–5 minutes until mostly browned.

Step 4: Stir in the minced garlic, minced white parts of the green onions, and red pepper flakes. Cook for 1–2 minutes until fragrant. Add the prepared firecracker sauce, stir to combine, and cook for another 3–4 minutes until the sauce reduces and the beef develops a slight crispiness. Remove from heat.

Step 5: In a separate small pan, warm 1 tablespoon of olive oil over medium heat. Add the broccoli florets and sauté for 2–3 minutes until tender. Add shredded carrots and cook for an additional 1–2 minutes. Remove from heat.

Step 6: Divide the cooked rice evenly among four airtight containers. Top each with a quarter of the firecracker beef and the sautéed broccoli and carrots. Garnish with sliced green onion greens and sprinkle sesame seeds on top.

Step 7: Serve the bowls immediately, or let them cool before storing. They keep well refrigerated for up to 4 days or can be frozen for up to 3 months.

Tips & Variations

For extra crunch, add chopped water chestnuts or sliced bell peppers to the vegetables.

Substitute ground turkey or chicken for a leaner protein option.

Adjust the level of heat by adding more or less sriracha and red pepper flakes to suit your taste.

Use brown rice or quinoa instead of white rice for a different texture and added nutrients.

FAQs

Can I make this recipe vegetarian?

Yes, you can substitute the ground beef with firm tofu or tempeh and adjust cooking times accordingly. Additionally, consider adding extra vegetables or beans for more protein.

Is this dish very spicy?

The heat comes primarily from sriracha and red pepper flakes, but you can adjust those amounts to make the dish milder or spicier based on your preference.