Have your rice cooked and warm before starting the beef. Heat olive oil in a large cast-iron skillet over medium-high heat until shimmering, about 1-2 minutes. Add ground beef and let cook undisturbed for 3-4 minutes to develop a deep golden-brown crust on the bottom with crispy edges. Break up with a wooden spoon and continue cooking until fully browned and crispy around the edges, 5-7 minutes total. Drain excess fat, leaving about 1 tablespoon in the pan.

While beef cooks, whisk together hot honey, soy sauce, rice vinegar, sriracha (if using), and minced garlic in a small bowl until smooth and glossy.

Pour the sauce over the crispy beef and stir quickly to coat every piece. Cook for 1-2 minutes, stirring frequently, until sauce thickens and clings to the meat with a glazed appearance. If sauce becomes too thick, add 1-2 tablespoons of water to loosen.

Divide cooked rice among four bowls (about 3/4 cup per bowl). Top each with an equal portion of hot honey beef. Arrange shredded carrots, diced cucumber, and chopped green onions around the beef. Finish with sesame seeds and fresh cilantro. Serve immediately.