Add the uncooked white rice and water to a medium saucepan. Bring to a gentle boil over medium-high heat.

Once boiling, reduce the heat to low, cover the saucepan with a tight-fitting lid, and simmer for about 15 minutes, or until the rice is tender and the water is absorbed.

Turn off the heat and let the rice sit, covered, for 5 minutes to steam. Fluff the rice with a fork before serving.

While the rice cooks, heat the vegetable oil in a large skillet or wok over medium-high heat.

Add the lean ground beef to the hot skillet. Cook, breaking it up with a spoon, for 5 to 7 minutes, or until browned and cooked through.

Season the cooked ground beef with the salt and ground black pepper, stirring to combine.

Add the broccoli florets, thinly sliced carrots, and sliced bell pepper to the skillet with the ground beef. Stir and cook for 4 to 5 minutes, until the vegetables are slightly tender but still crisp.

Stir in the minced garlic and cook for 1 minute, stirring frequently, until fragrant but not burnt.

In a small bowl, whisk together the soy sauce, sriracha or other hot chili sauce, honey, and sesame oil until smooth.

Pour the soy sauce mixture into the skillet over the beef and veggies. Stir well to coat everything evenly.

Let the mixture simmer for 2 to 3 minutes, stirring occasionally, until the sauce slightly thickens and clings to the beef and vegetables.

Taste and adjust the seasoning with a little more salt or sriracha if desired.

To serve, add a scoop of steamy rice to each bowl and top with a generous portion of the spicy ground beef stir-fry with garlic veggies.