Wash and chop all vegetables. Mince the garlic. Measure the soy sauce, chili flakes, sesame oil, and brown sugar so everything is ready.

Heat a skillet over medium-high heat. Add 1 teaspoon sesame oil and the garlic meant for the beef. Cook about 30 seconds until fragrant.

Crumble in the ground beef. Break it into small pieces and cook, stirring, until there's no pink and the edges begin to brown.

Stir in 2 tablespoons soy sauce, 1/2 teaspoon chili flakes, and 1 teaspoon brown sugar. Let the mixture simmer for 3 to 4 minutes until slightly thickened. Remove the beef from heat and set aside.

In a separate pan, heat 1 tablespoon olive oil over medium-high heat. Add the remaining garlic and sauté for 30 seconds.

Add the sliced mushrooms and cook for about 2 minutes until they soften.

Add broccoli, zucchini, and red pepper. Stir-fry for 4 to 5 minutes until vegetables are tender-crisp. Drizzle the extra 1 teaspoon soy sauce and toss to coat evenly.

Divide hot steamed rice among bowls. Top with the spiced ground beef, then pile on the garlic vegetables. Spoon any extra pan juices over the bowls and serve immediately.