Prepare the Sauce: In a small bowl or jug, whisk together the runny honey, reduced-salt soy sauce, rice vinegar, and red chilli flakes until well combined. In a separate tiny bowl, mix the cornflour and cold water together to create a smooth slurry. Set both aside for later.

Sauté the Aromatics: Place a large, deep frying pan or wok over a medium-high heat. Add the sesame oil and once it's shimmering, add the diced onion. Sauté for 3-4 minutes, stirring occasionally, until the onion has softened and turned translucent.

Add Garlic and Ginger: Add the minced garlic and grated ginger to the pan. Cook for another 60 seconds, stirring constantly until they become wonderfully fragrant. Be careful not to let them burn.

Brown the Beef Mince: Add the beef mince to the pan. Use a wooden spoon or spatula to break it up into small crumbles. Continue to cook for 5-7 minutes, until the beef is browned all over and no pink remains. The key to flavour is achieving a good brown crust through a process called the Maillard reaction.

Drain the Fat: Once cooked, carefully tilt the pan and spoon out any excess fat that has rendered from the beef. This step is crucial for a clean, non-greasy sauce.

Pour in the Sauce: Turn the heat down to medium and pour your prepared hot honey sauce mixture over the cooked beef. Stir everything together thoroughly to ensure every piece of beef is coated.

Simmer and Thicken: Let the mixture come to a gentle simmer. Allow it to bubble away for 2-3 minutes. This allows the flavours to meld together and the sauce to reduce slightly.

Add the Slurry: Give your cornflour slurry a quick re-stir, then pour it into the pan. Continue to stir constantly for another 1-2 minutes. You will see the sauce magically transform, thickening into a beautiful, glossy glaze that clings to the beef mince.

Serve and Garnish: Your Ground Beef Hot Honey Bowl is ready! Divide the cooked rice among four bowls. Spoon the hot honey beef generously over the top. Garnish with a sprinkle of sliced spring onions, toasted sesame seeds, fresh coriander, and extra chilli if you dare. Serve immediately and enjoy the chorus of compliments.