Prep your base and aromatics. Start your rice or noodles so they’re ready when the beef is done. Mince the garlic, grate the ginger, and slice the green onions. Whisk the cornstarch with water in a small bowl and set aside.

Make the sauce. In a measuring cup or bowl, stir together the soy sauce, honey, rice vinegar, sesame oil, and sriracha (if using). Taste and adjust. If you prefer less sweet, reduce honey slightly and add a splash more vinegar.

Brown the beef. Heat the neutral oil in a large skillet over medium-high heat. Add the ground beef and break it up with a spatula. Cook until well browned with crispy bits around the edges, about 6–8 minutes. Drain excess fat if needed, leaving about a teaspoon for flavor.

Sauté aromatics. Push the beef to one side. Add garlic and ginger to the empty side of the skillet and cook 30–60 seconds until fragrant, then stir into the beef. Don’t let the garlic burn—it should be golden, not brown.

Simmer with sauce. Pour in the sauce plus 1/4 cup water or broth. Stir to coat the beef and bring to a lively simmer for 1–2 minutes.

Thicken it up. Give the cornstarch slurry a quick stir and add it to the skillet. Cook, stirring, until the sauce turns glossy and clings to the beef, 1–2 minutes. If it gets too thick, splash in more water. If it’s too thin, simmer another minute.

Finish and taste. Stir in half the green onions. Taste and adjust salt, heat, or sweetness. A little extra soy sauce or vinegar can sharpen the flavor; a drizzle of honey can sweeten it.

Assemble the bowls. Spoon sticky beef over warm rice or noodles. Add veggies on the side or toss them right into the skillet for a one-pan meal. Top with remaining green onions and a sprinkle of sesame seeds.