Cook the rice of your choice :

Jasmine rice for a soft, fluffy texture.

Brown rice for a heartier, nuttier flavor.

Cauliflower rice for a low-carb alternative.

Set it aside once cooked. Keep it warm to complement the beef mixture.

Add 1 tablespoon of oil to a large skillet heat over medium-high heat.

Once hot, add diced onions and minced garlic, sautéing for about 2 minutes until fragrant.

Add the ground beef, breaking it apart as it cooks, and let it brown for 6–7 minutes, stirring occasionally for even cooking.

If excess grease accumulates, drain it carefully to keep the dish balanced.

Add sliced green and red bell peppers to the skillet with the beef.

Sprinkle in ground ginger and a pinch of red pepper flakes for a hint of spice.

Stir-fry for 3–4 minutes until the peppers are slightly tender but still crisp for a vibrant texture.

In a small bowl, whisk together:

Low-sodium soy sauce for depth.

Hoisin sauce for a subtle sweetness.

Rice vinegar for a bright, tangy contrast.

Brown sugar to balance the umami flavors.

Toasted sesame oil for a rich, nutty aroma.

Pour the sauce into the skillet, stirring to evenly coat the beef and peppers.

Let it simmer for 2–3 minutes until the sauce thickens slightly and clings to the ingredients.

Divide the cooked rice evenly between serving bowls.

Spoon the flavor-packed beef and pepper mixture on top.

Garnish with thinly sliced green onions and a sprinkle of sesame seeds for extra crunch.

For added heat, drizzle with sriracha sauce or a dash of black pepper.