Prepare your workspace by washing and chopping all vegetables into uniform pieces. Mince the garlic and set aside half for the beef, half for the vegetables. Measure out your soy sauce, chili flakes, sesame oil, and brown sugar. If you haven't started your rice yet, get it going now.

Heat a large skillet over medium-high heat and add the sesame oil. Let it heat for 30 seconds until it shimmers, then add half of your minced garlic. Stir constantly for 30 seconds until fragrant but not browned.

Add the ground beef to the skillet, breaking it into small crumbles with your spatula. Cook for 5-6 minutes, stirring occasionally, until the beef is completely browned with no pink remaining.

Stir in 2 tablespoons soy sauce, chili flakes, and brown sugar. Let the mixture simmer for 3-4 minutes, stirring occasionally, until the sauce reduces and coats the beef with a glossy sheen. Remove from heat and set aside.

While the beef rests, heat olive oil in a separate pan over medium-high heat for about 1 minute. Add the remaining minced garlic and cook for 30 seconds until aromatic. Add mushrooms first and cook for 2 minutes.

Toss in the broccoli florets, zucchini slices, and red bell pepper strips. Stir-fry for 4-5 minutes, keeping the vegetables moving in the pan until tender-crisp with bright colors. Add 1 teaspoon soy sauce and toss well.

To assemble your bowls, place a generous scoop of hot steamed rice at the bottom. Arrange the spicy beef and colorful vegetables on top. Drizzle any remaining sauce from the beef pan over the entire bowl.