Can I make this gluten-free?

Yes. Use tamari instead of soy sauce.

What if I don’t like spicy food?

Use less chili paste and let people add heat later.

Absolutely. Just cook them hot and fast.

Ground turkey or chicken works well with the same sauce.

A quick and bold stir-fry bowl with ground beef, garlic, and crisp vegetables, finished with a flavorful sauce.

1 pound Lean ground beef (90% lean is preferred for flavor.)
2 cups Cooked rice (Jasmine or Basmati works best; leftover rice is suitable too.)

4-5 cloves Garlic, minced (This dish is garlic-forward.)
2 cups Mixed vegetables (Bell peppers, broccoli, snap peas, and carrots can be used.)
1 teaspoon Fresh ginger, grated (Or half if using ground ginger.)

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Start by cooking the rice early, keeping it hot until serving.
In a small bowl, whisk together soy sauce, rice vinegar, brown sugar or honey, chili paste, ginger, cornstarch, and water. Stir in the sesame oil last and taste to adjust for spice.

Heat a large skillet over high heat and add neutral oil before adding the ground beef. Let it sit without stirring for a minute to brown.
Break up the beef and cook until browned, spooning off excess fat if needed. Add the minced garlic and half of the green onions, stirring until fragrant.
Push the beef to the side and add the vegetables, cooking quickly until bright and crisp-tender. Stir everything together and pour in the sauce, allowing it to bubble until glossy and thickened.
Turn off the heat and add lime if desired for brightness. Serve immediately over hot rice.

For variations, consider adding pineapple for sweetness, or more vegetables. Frozen vegetables are also a great substitute.