This is not a food hack of Jollibee’s Honey Beef Rice. If we wanted to be accurate, we’d cut costs too and serve a pinch of beef over a bowl of hot rice. So we took what we loved about the original and made a superior knockoff.
If you've never had it, Honey Beef Rice tastes like a sweeter bistek or a saucier, Pinoy-style Japanese gyudon. This recipe yields a honey sauce that's much thicker than Jollibee's, clinging to the beef and onions. Using actual honey gives it a complex, floral sweetness.
- 3 tsp unsalted butter
- 2 tsp all-purpose flour
- ½ cup water
- 2 tbsp soy sauce
- ½ tsp oyster sauce or hoisin sauce
- 1 tbsp + 2 tsp honey or brown sugar
- 1 tbsp vegetable oil
- ⅓ cup 1-inch diced white onion
- 200g beef, sukiyaki cut
- 1 ½ cup (320g) cooked white rice
Make the Honey Sauce
Melt the butter in a pot over medium heat.
When the butter is melted, add all-purpose flour and stir to make a smooth roux. Cook for about 1 minute.
Reduce the heat to low and add the rest of the sauce ingredients to the roux. Cook, stirring continuously, until the sauce is glossy and thick, about 3-4 minutes. Remove from heat and set aside.
Prepare the Beef
Heat oil in a pan over medium heat. Add onions and stir until tender and slightly translucent.
Turn the heat to medium-high and add beef. Cook until meat is well browned, about 2 minutes.
Add honey sauce to the pan. Stir until beef is well coated.
To serve, divide cooked rice into two bowls or plates. Top with honey beef and spoon over remaining sauce.