Wash and chop all vegetables. Mince the garlic and measure sauces and seasonings so they’re ready.

Heat a skillet over medium-high heat. Add sesame oil and 2 cloves’ worth of minced garlic. Cook about 30 seconds until fragrant.

Add the ground beef. Break it into small pieces and cook until no pink remains and edges are starting to brown.

Stir in 2 tablespoons soy sauce, 1/2 teaspoon chili flakes, and 1 teaspoon brown sugar. Let the mixture simmer 3–4 minutes until slightly thickened, then remove from heat.

In a separate pan, heat 1 tablespoon olive oil over medium-high. Sauté the remaining garlic for 30 seconds.

Add sliced mushrooms and cook 2 minutes until they begin to soften.

Add broccoli, zucchini, and red pepper. Stir-fry 4–5 minutes until vegetables are tender-crisp. Drizzle the extra 1 teaspoon soy sauce and toss to coat.

Divide hot steamed rice among bowls. Top with the spiced ground beef, then pile on the garlic vegetables. Spoon any extra pan juices over the bowls and serve immediately.