Heat vegetable oil in a large skillet or wok over medium-high heat for exactly 1 minute. Once shimmering, add ground beef and cook while breaking it apart with a wooden spoon, cooking for 6-7 minutes until no pink remains. Drain excess fat if needed before proceeding.

Add minced garlic, diced onions, and bell peppers to the browned beef and stir-fry for 3 minutes until onions become translucent. The aromatics should fill your kitchen with an incredible fragrance that signals you're on track.

Pour in soy sauce, sesame oil, and ground ginger, stirring constantly to coat all beef pieces evenly. This mixture creates the flavor base for your entire beef rice bowl. Add salt and black pepper to taste.

Toss in broccoli florets and diced carrots, continuing to stir-fry for 4 minutes until vegetables are tender-crisp. The vegetables should maintain their bright color and slight crunch rather than becoming mushy.

Mix cornstarch with beef broth in a small bowl until completely smooth, then pour into the skillet while stirring constantly for 1-2 minutes. Watch the sauce thicken and become glossy, coating everything beautifully.

Divide cooked rice equally among four bowls, then top each with equal portions of the beef and vegetable mixture. Garnish with chopped green onions and serve immediately while steaming hot.