Combine the sriracha, honey, soy sauce and rice wine vinegar in a bowl and set aside.
Heat the oil in a large pan or wok over high heat.
Add the onion and cook for 2-3 minutes until starting to soften.
Add the beef mince and cook, breaking it up with a wooden spoon, for 5-6 minutes until browned and crispy.
Add the garlic, ginger and chilli and cook for 1 minute.
Pour in the sauce and toss everything together to coat the beef.
Serve the crispy beef over the cooked rice, topped with the tenderstem broccoli, spring onions and sesame seeds.
