Cook the brown rice. Prepare the rice with the liquid and timing specified on its package, usually about 35–45 minutes plus resting. Start it first. Mix the soy sauce, sauce water, vinegar, honey, cornstarch, sesame oil, and black pepper in a small bowl and set aside.

Brown the beef. Heat the neutral oil in the skillet over medium-high heat. Add beef, let it brown briefly, then break it into small crumbles. Cook until the meat reaches 160°F (71°C), usually about 7–10 minutes. Drain excessive fat and transfer the beef to a clean bowl.

Steam the vegetables briefly. Add broccoli and carrots to the skillet with 3 tablespoons water. Cover and cook over medium heat for about 4–6 minutes, until almost tender. Uncover and let excess water evaporate. Thick stems may need a little longer than small florets.

Add aromatics and beef. Stir the garlic and ginger into the vegetables for about 30 seconds, adding a teaspoon of water if the pan is very dry. Return the cooked beef. Toss gently so the florets stay intact rather than breaking into small green pieces.

Thicken the sauce lightly. Stir the reserved sauce again and pour it into the hot pan. Bring to a gentle simmer and stir for 1–2 minutes until the sauce lightly coats the filling. Add a splash of water if too thick. Taste before adding any extra soy sauce or salt.

Portion the bowls. Divide rice and filling evenly among four bowls. Finish with green onions and optional sesame seeds when serving. For meal prep, chill promptly in shallow containers. Reheat covered with a little water until the center reaches 165°F (74°C), stirring halfway through.