Begin by washing and chopping all your vegetables. Slice the red bell pepper, zucchini, and mushrooms, and cut the broccoli into manageable florets. Mince 4 cloves of garlic.

In a non-stick skillet, heat 1 teaspoon of sesame oil over medium-high heat. Add the minced garlic and sauté for about 30 seconds until fragrant. Add the ground beef and cook until browned, about 5 minutes. Stir in the soy sauce, chili flakes, and brown sugar; let simmer for 3-4 minutes until thickened.

In a separate pan, heat 1 tablespoon of olive oil over medium heat. Add a minced garlic clove and sauté for 30 seconds. Add the sliced mushrooms and cook until golden, approximately 3 minutes. Then add broccoli, zucchini, red bell pepper and sauté until tender-crisp, about 4-5 minutes.

Prepare serving bowls with white rice as the base. Spoon the beef mixture over, add sautéed veggies, and drizzle remaining sauce from the beef pan over the top.