Begin by washing and chopping your vegetables: slice the broccoli, bell pepper, zucchini, and mushrooms. Mince about three cloves of garlic for that aromatic kick. Gather your soy sauce, chili flakes, brown sugar, and sesame oil to have everything ready at your fingertips.

Heat a large skillet over medium-high heat and add two tablespoons of sesame oil. Once the oil is shimmering, throw in the minced garlic, sautéing for about 30 seconds until fragrant. Add the ground beef, breaking it apart as it cooks for about 5-7 minutes until browned. Stir in the soy sauce, chili flakes, and brown sugar, simmering for an additional 3-4 minutes.

In a separate pan, drizzle a tablespoon of olive oil and heat it over medium heat. Once hot, add minced garlic and sauté for around 30 seconds. Toss in the sliced mushrooms, cooking for 2 minutes until they soften. Follow with the broccoli, zucchini, and bell pepper, stir-frying for 4-5 minutes until tender-crisp.

Layer the pre-cooked rice at the bottom of each bowl. Top with a scoop of the savory beef mixture, then pile on the sautéed vegetables.