Step 1

In a pot, combine the rice with 3 cups of water and a pinch of salt. Bring to a boil, then reduce to a simmer, and allow to cook covered for 15 minutes, or as per package directions, until it can be fluffed with a fork.

Step 2

In a small bowl, add the sriracha, soy sauce, rice vinegar, and honey, whisk to combine, and set aside.

Step 3

In a large pan or cast-iron skillet on medium-high heat, warm the olive oil, then add the ground beef, and cook, breaking it apart with a spatula or wooden spoon into small pieces, for 4-5 minutes until mostly cooked.

Step 4

Add the minced garlic, minced onion, and red pepper flakes to the beef, cook for 1-2 minutes until fragrant, then add the firecracker sauce, stir to combine with the ground beef, and cook for an additional 3-4 until the sauce reduces and the beef is slightly crispy. Remove the pan from the heat and set aside.

Step 5

In a separate small pan, warm 1 tablespoon of olive oil, then add the broccoli florets and sauté, stirring occasionally, for 2-3 minutes until the broccoli is tender, then add shredded carrots and cook for an additional 1-2 minutes until all of the vegetables are tender. Remove the pan from the heat and set aside.

Step 6

Once the rice, beef, and vegetables are cooked, prepare the meal prep bowls. Divide the cooked rice evenly across 4 airtight containers, layer with ¼ of the firecracker beef, and ¼ of the sauteed broccoli and carrots, and top each bowl with green onions and sesame seeds.

Step 7

The bowls can be served immediately, stored in the refrigerator for up to 4 days, or in the freezer for up to 3 months.