Begin by washing and chopping your vegetables: cut the broccoli into bite-sized florets, slice the red bell pepper, and cube the zucchini. Mince 4 cloves of garlic and set aside, then measure out your soy sauce and brown sugar.

In a large skillet, heat 2 tablespoons of sesame oil over medium-high heat for about 1 minute. Add the minced garlic and sauté until fragrant, about 30 seconds. Incorporate the ground beef and cook, breaking it apart with a spatula, until it turns a rich brown, approximately 5-7 minutes. Stir in the soy sauce, chili flakes, and brown sugar, simmering for an additional 2-3 minutes.

In a separate large pan, heat 1 tablespoon of olive oil over medium heat. Add another tablespoon of minced garlic and sauté until golden, about 30 seconds. Then, add the sliced mushrooms and cook until they are browned and tender, around 3-4 minutes. Introduce the broccoli, red bell pepper, and zucchini, stir-frying for 3-5 minutes.

To serve, place a generous scoop of steamed white rice at the bottom of each bowl. Layer the beef mixture over the rice, followed by the sautéed vegetables. Drizzle any reserved sauce over the top.