Start by measuring out ¾ cup of basmati rice. Rinse it under cold water to remove excess starch, which helps achieve fluffy rice. Combine the rice with 1.5 cups of water in a saucepan. Bring it to a boil over medium-high heat. Once boiling, reduce the heat to low, covering the pan with a lid. Let it simmer for about 15-18 minutes until the water is absorbed, and the rice is tender. Once cooked, fluff with a fork and set aside.

While the rice cooks, you can prepare the beef. Slice it thinly against the grain for the best texture. If you haven’t marinated the beef yet, I recommend doing so for at least 15 minutes in a mixture of honey, minced garlic, and a splash of soy sauce to infuse flavor. Heat a large skillet or wok over medium-high heat and add a bit of oil. Once it's hot, add in the sliced beef in a single layer. Cook for about 3-4 minutes on each side until browned. You want it to be tender, so avoid overcooking.

As the beef cooks, mix together the sesame vinaigrette ingredients in a small bowl: minced garlic, sesame oil, brown sugar, rice vinegar, olive oil, pepper, and soy sauce. Whisk until well combined. This sauce adds a delicious tangy note that complements the honey garlic beef beautifully.

When the beef is nearly finished, toss in your julienned cucumbers, bell peppers, and carrots. Stir to combine, allowing the vegetables to slightly soften yet retain their crunch. Add the honey garlic sauce to the skillet and mix everything well. Cook for another minute, just to heat through.

In a bowl, start with a generous scoop of rice. Top it with the honey garlic beef and vegetable mixture. Sprinkle sesame seeds on top for a finishing touch. Voila! You now have a beautiful honey garlic beef rice bowl.