Honey Sriracha Beef with Brown Rice

Honey Sriracha Beef with Brown Rice

Serves: 4 - 6 people
Cooking Time: 20 minutes
Honey Sriracha Beef with Brown Rice


  • 2 pounds ground beef
  • 1 cup panko breadcrumbs
  • 1 eggs
  • ½ cup green onion
  • ½ cup onion, diced
  • 4 garlic cloves, minced
  • 3 tabs sriracha
  • ¼ cup soy sauce
  • 3 tablespoons Rice vinegar
  • 3 tablespoons honey
  • 1 tablespoon toasted sesame oil
  • 1 tablespoon grated fresh ginger
  • 3 tablespoons sesame seeds
  • 2 cups brown rice, cooked
  • ½ cup sugar snap peas, cooked


Print This Recipe
  1. First make the glaze. In a jug combine the soy sauce, sriracha, rice vinegar, honey, sesame seeds and sesame oil. Set aside.
  2. In a large bowl combine the ground beef, bread crumbs, egg, onion, garlic and ½ of the glaze. Mix until thoroughly combined.
  3. Using a small cookie scoop or your hands, roll the ground beef mixture into 1 inch balls.
  4. Heat a large pan over medium heat then add 1 tablespoon of olive oil. Once the pan is hot add the meatballs and allow to brown for 3-5 minutes. Once browned, turn the meatballs. Add the remaining glaze and allow to reduce while the meatballs brown on the second side.
  5. Cover the pot and continue to cook for 5-7 minutes until cooked through and coated in the glaze.
  6. Transfer the cooked brown rice and sugar snap peas to a portable container then top off with the finished meatballs. Garnish with additional sesame seeds and green onions.