Rinse the rice under cold water until clear; combine with water in a saucepan and bring to a boil.

Reduce heat to low, cover, and simmer for 15-18 minutes or until water is absorbed; keep covered until serving.

Heat vegetable oil in a large skillet or wok over medium-high heat.

Add the ground beef to the skillet and cook until browned, breaking it into small crumbles with a spatula.

Drain excess fat from the skillet and return to heat.

Add minced garlic and grated ginger to the beef; sauté for 1 minute until fragrant.

Incorporate broccoli, bell pepper, and carrots; stir-fry for 5-7 minutes until vegetables reach tender-crisp texture.

In a small bowl, whisk together soy sauce, sriracha, and sesame oil.

Pour the sauce mixture over the beef and vegetables, tossing for 2 minutes to ensure even glazing.

Distribute the steamed rice into four bowls and top with the spicy beef stir fry.

Garnish with sliced green onions.