1. Heat a large skillet over medium heat and add olive oil or bacon fat. I swear by using bacon fat when I want that extra depth of flavor, just like Mama Lu’s Sunday dinners.
2. Add the chopped onion and sauté for about 3-4 minutes until translucent and sweet-smelling.
3. Stir in the minced garlic and cook for another 30 seconds, making sure it doesn’t burn.
4. Add the ground beef to the skillet, breaking it up with a wooden spoon. Cook for 7-8 minutes until browned and cooked through, stirring occasionally.
5. Sprinkle in the smoked paprika, crushed red pepper flakes, salt, and pepper. Stir well to coat the beef evenly.
6. Pour in the soy sauce and stir to combine, scraping any browned bits off the bottom of the pan for extra flavor.
7. Add the diced red bell pepper and cook for another 3-4 minutes until slightly softened but still crisp, just like the fresh-picked veggies Mama Lu would have brought in from the garden.
8. Mix in the chopped spinach and cook until wilted, about 2 minutes.
9. Remove the skillet from heat and drizzle the hot honey over the beef mixture. Gently toss to combine, allowing the sweetness to meld with the spice and savory flavors.
10. To serve, spoon warm cooked rice into bowls and top generously with the ground beef hot honey mixture.
11. Garnish with fresh cilantro or parsley and a squeeze of lime juice if desired. That little burst of citrus cuts through the richness like a fresh breeze on the mountain porch.

From my experience, letting the hot honey sit on the beef just a minute before serving really brings out its full flavor. And remember, cooking is like storytelling—there’s always room to add your own twist.