1. Cook 50g brown rice according to package instructions. Set aside. 2. Heat 5ml sesame oil in a large skillet or wok over medium-high heat. 3. Add 100g ground beef and cook, breaking it up with a spoon, until browned, about 5 minutes. 4. Add 50g thinly sliced onion, 6g minced garlic, and 5g grated ginger. Cook for 2 minutes until fragrant. 5. Add 80g julienned carrot and 80g thinly sliced bell pepper. Cook for 2-3 minutes until vegetables begin to soften. 6. Add 150g thinly sliced green cabbage and cook for 2-3 minutes until slightly wilted. 7. In a small bowl, whisk together 15ml low-sodium soy sauce, 10g hoisin sauce, 5ml rice vinegar, and 5g sriracha (if using). 8. Pour the sauce over the beef and vegetable mixture. Stir to combine and cook for 1-2 minutes until everything is well coated and heated through. 9. Serve over the cooked brown rice. 10. Garnish with 5g sesame seeds and 10g chopped green onions.