Rinse the rice in cold water until the water runs mostly clear—this removes extra starch and prevents gummy rice.

Combine rinsed rice and water in a medium pot with a pinch of salt. Bring to a boil uncovered, then reduce to low, cover tightly, and simmer for 15 minutes. Turn off heat and let rest, covered, for 10 minutes. Fluff with a fork before serving.

While the rice cooks, prep and measure all your ingredients.

Heat a large skillet or wok over medium-high heat. Add vegetable oil and swirl to coat. When the oil shimmers, add the ground beef, breaking it up with a spatula. Cook until it’s nicely browned and no longer pink, about 5–7 minutes.

Push the beef to one side of the pan, add more oil if needed, then add the onion, garlic, and ginger. Sauté for 1–2 minutes until fragrant and the onion softens.

Toss in the bell pepper and broccoli. Stir-fry for 3–4 minutes until veggies are bright and crisp-tender.

Stir together soy sauce, oyster sauce, rice vinegar, Sriracha, black pepper, and red pepper flakes in a small bowl. Pour the mixture over the beef and veggies, tossing to coat.

Give the cornstarch slurry a quick stir, then add it to the pan. Cook for another minute until the sauce thickens and glazes everything. Finish with toasted sesame oil and the white parts of the scallions.

Spoon steaming rice into bowls. Pile the saucy ground beef stir-fry over the rice.

Garnish with green scallion slices, sesame seeds, and lime wedges for squeezing at the table.

Serve immediately while piping hot.