8 oz ground beef

3 cloves garlic, minced (divided)

2 tbsp soy sauce (divided)

1/2 tsp chili flakes (adjust to taste)

1 tsp sesame oil

1 tsp brown sugar

1 cup broccoli florets

1/2 red bell pepper, sliced

1 small zucchini, sliced

1/2 cup mushrooms, sliced

1 tbsp olive oil

2 cups steamed white rice

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Wash and chop all vegetables. Mince the garlic. Measure out sauces and seasonings.
Heat sesame oil in a skillet over medium-high heat. Add half the minced garlic and cook for 30 seconds until fragrant.
Add ground beef and cook until browned, breaking it into crumbles.
Stir in 1 tbsp soy sauce, chili flakes, and brown sugar. Simmer for 3–4 minutes until the sauce slightly thickens. Remove from heat.
In a separate pan, heat olive oil and sauté remaining garlic for 30 seconds.
Add mushrooms and cook for 2 minutes.
Add broccoli, zucchini, and bell pepper. Stir-fry 4–5 minutes until tender-crisp. Add 1 tbsp soy sauce and toss to coat.
To serve, divide steamed rice into bowls. Top with ground beef and garlic veggies. Spoon extra sauce over for added flavor.

Adjust spice level by reducing or omitting chili flakes.

Use tamari or coconut aminos for a gluten-free version.

Swap beef with chicken, turkey, shrimp, or tofu.

Store leftovers in an airtight container for up to 3 days.

Freeze beef and veggie mixture for up to 2 months; cook fresh rice when serving.