Wash and chop all the vegetables. Mince the garlic and measure out your sauces and seasonings.

Heat a skillet over medium-high heat and add the sesame oil along with 2 cloves of minced garlic. Sauté for about 30 seconds until it’s aromatic.

Add the ground beef to the skillet. Cook until browned, breaking it into small pieces as it cooks.

Once the beef is browned, stir in the soy sauce, chili flakes, and brown sugar. Let it simmer for 3 to 4 minutes until the mixture thickens slightly, then remove it from the heat.

In a separate pan, heat the olive oil and add the remaining 2 cloves of minced garlic. Sauté for 30 seconds.

Toss in the sliced mushrooms and cook for 2 minutes.

Add the broccoli, zucchini, and red bell pepper. Stir-fry for about 4 to 5 minutes until the veggies are tender yet crisp. Add the additional teaspoon of soy sauce and toss to coat.

Place hot steamed rice into bowls and neatly arrange the beef and vegetables on top or beside the rice. Drizzle with any extra sauce for an extra flavor boost.