Wash and cut the vegetables into bite-sized pieces, mince the garlic, and prepare the sauces and seasonings for cooking.

Warm sesame oil in a large skillet over medium-high heat, add half of the minced garlic, and cook for about 30 seconds until fragrant.

Add the ground beef and cook until browned, breaking it apart with a spatula as it cooks.

Mix 2 tablespoons soy sauce, chili flakes, and brown sugar into the cooked beef, then continue cooking for 3–4 minutes until the sauce slightly thickens and coats the beef. Remove from heat.

Heat olive oil in another skillet or wok, add the remaining minced garlic, and cook briefly.

Add the mushrooms and cook for about 2 minutes, then add the broccoli, zucchini, and red bell pepper. Stir-fry for 4–5 minutes until the vegetables are crisp-tender.

Add 1 teaspoon soy sauce to the vegetables and toss until combined.

Divide the steamed white rice among serving bowls and top with the spicy ground beef and stir-fried vegetables.

Spoon any remaining sauce over the bowls and serve immediately.