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Cook rice according to package directions.
Brown the ground beef and diced onion in a skillet over medium-high heat until the beef is cooked and crispy.
Add honey, soy sauce, rice vinegar, and sesame oil. Stir until the beef is coated and the sauce thickens.
For the broth, whisk together chicken broth, sriracha, tomato paste, soy sauce, honey, and garlic. Simmer for 3-5 minutes.
Reduce heat and stir in the whole milk and butter. Warm through, but don't boil.
Add rice to a bowl, pour in the creamy broth, and top with the crispy beet