⅔ cup jasmine rice (or preferred variety)

3 tablespoons water

1.5 tablespoons soy sauce

1 tablespoon chili paste

1 tablespoon sriracha

1 tablespoon honey

1 teaspoon ground ginger

1 teaspoon sesame oil

½ teaspoon fish sauce

3 cloves garlic, minced

½ tablespoon avocado oil (or olive oil)

½ pound lean ground beef

½ cup diced yellow onion

½ cup diced bell pepper (any color)

2 tablespoons sliced green onion (for garnish)

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Cook rice according to package instructions. Set aside.
In a bowl, whisk together water, soy sauce, chili paste, sriracha, honey, ground ginger, sesame oil, fish sauce, and minced garlic to make the sauce. Set aside.
Heat avocado oil in a large skillet over medium heat. Add ground beef and cook, breaking it up with a spatula, for 8–10 minutes until browned and cooked through.
Add diced onion and bell pepper. Cook for another 5 minutes until softened.
Pour in the prepared sauce and cook, stirring, until thickened and reduced, about 2 minutes.
Divide the cooked rice between two bowls. Top with the spicy ground beef and veggie mixture.
Garnish with sliced green onion. Serve and enjoy!

Adjust spice by reducing chili paste or sriracha and increasing honey for a milder flavor.
Can substitute ground beef with ground turkey or bison.
Serve with steamed broccoli or bok choy for added vegetables.
Add toppings like sesame seeds, fresh chili, roasted nuts, or a soft-boiled egg.
Easily double the recipe to serve more people.