Honey Sriracha Beef with Brown Rice


4 - 6 People

Cooking Time

20 Minutes

Total Time

40 Minutes

  • 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 tbls. Rice vinegar

  • 3 tablespoons honey

  • 1 tbls. toasted sesame oil

  • 1 tablespoon grated fresh ginger

  • 3 tbls. sesame seeds

  • 2 cups brown rice, cooked

  • ½ cup sugar snap peas, cooked

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    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.

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