1. Wash and prepare all vegetables: slice zucchini, mushrooms, bell pepper, and cut broccoli into florets. Mince the garlic.

2. Cook white rice according to package directions.

3. In a large skillet over medium-high heat, heat 1 tablespoon of oil. Add ground beef, break it up, and cook until browned (6–8 minutes). Drain excess fat.

4. Lower heat to medium and stir in minced garlic, soy sauce, brown sugar, and chili garlic sauce. Simmer for 2–3 minutes to blend flavors.

5. In a separate pan or wok, heat oil over high heat. Add zucchini, mushrooms, bell pepper, and broccoli. Stir-fry for 4–5 minutes until veggies are tender-crisp. Stir in garlic in the final minute. Add sesame oil if using.

6. Assemble the bowls: start with rice, then add beef and veggies. Top with red pepper flakes. Serve hot.