Start by washing and chopping your vegetables: slice the zucchini, red bell pepper, and mushrooms, while cutting the broccoli into florets. Mince the garlic cloves.

Heat 1 teaspoon of sesame oil in a large skillet over medium-high heat. Add the minced garlic and sauté for about 30 seconds until fragrant.

Add 1 pound of ground beef and cook for 5-7 minutes, stirring until browned. Stir in 2 tablespoons of soy sauce, 1/2 teaspoon of chili flakes, and 1 teaspoon of brown sugar, and let simmer for 3-4 minutes.

In another pan, heat 1 tablespoon of olive oil over medium heat. Sauté 2 minced garlic cloves for about 30 seconds, then add sliced mushrooms and cook for 2 minutes.

Follow with the broccoli, zucchini, and sliced red bell pepper, stirring together until vegetables are tender-crisp, about 4-5 minutes, adding a splash of soy sauce.

Assemble by placing a scoop of hot steamed white rice at the bottom of each bowl, topping with ground beef mixture and arranged sautéed veggies.

Serve immediately while hot, optionally garnishing with fresh herbs or sesame seeds.