Ingredients
Equipment
Method
- Prepare all vegetables by washing and chopping. Mince 4 cloves of garlic total (2 for beef, 2 for veggies) and measure out all sauces and seasonings before starting to cook.
- In a skillet over medium-high heat (375-400°F), add sesame oil and 2 cloves of minced garlic. Cook for 30 seconds until fragrant but not browned.
- Add ground beef and cook until browned, breaking it into small pieces with a spatula, about 5-6 minutes until no pink remains.
- If using higher-fat beef and excess grease pools, carefully drain most of it off, leaving just enough to coat the pan.
- Stir in 2 tablespoons soy sauce, chili flakes, and brown sugar. Let simmer undisturbed for 3-4 minutes until sauce thickens and coats the beef in a sticky glaze that looks shiny. Remove from heat.
- In a separate pan, heat olive oil over medium-high heat and sauté remaining 2 cloves of minced garlic for 30 seconds.
- Add mushrooms and cook for 2 minutes until they develop golden edges and release moisture.
- Add broccoli, zucchini, and red bell pepper. Stir-fry for 4-5 minutes, stirring frequently, until vegetables are tender-crisp with vibrant color and still sizzling.
- Add remaining 1 tablespoon soy sauce to vegetables and toss well to coat.
- To serve, place hot steamed rice into bowls. Arrange beef and vegetables on top, side by side or mixed together.
- Spoon any extra sauce from the beef pan over the bowl for added flavor. Serve immediately.
Notes
Store beef, vegetables, and rice separately in airtight containers for up to 4 days. Reheat components separately for best texture, adding a splash of water or soy sauce to prevent drying. For less heat, reduce chili flakes to 1/8 teaspoon. Beef can be frozen for up to 3 months; vegetables do not freeze well. Day-old rice works best for texture. Add a fried egg, sesame seeds, or chopped scallions for extra flavor.
