Cook your rice according to the package directions. Heat a large skillet or wok to medium-high heat then add the oil.

Add in the ground beef and break it up as it cooks. Let it cook undisturbed for a minute or two to get it nicely browned and crispy on one side.

Flip and continue cooking, stirring until cooked through and crispy. Remove your cooked

beef with a slotted spoon and set aside.

If there is a lot of grease in your skillet then you may want to remove some, but we do need a small amount left in the wok to fry our veggies.

Add the bell peppers and green beans then cook until just starting to brown around the edges, about two minutes, tossing often. Add in your onion and cook for one minute. We want our veggies tender-crisp.

Add the beef back into your wok, stir to heat it back up.

Remove from the heat then add coconut aminos, mirin, honey, and fresh basil, and toss to combine.

Divide your rice and beef mixture evenly between plates.

Garnish with sesame seeds if desired.