Sauce: in a liquid measuring cup or small bowl whisk together the water and cornstarch until the cornstarch is fully dissolved. Add the coconut aminos, honey, sesame oil, mirin, garlic and ginger and whisk until smooth and well combined.

Beef: in a large skillet heat 1 tablespoon oil over medium-high heat. Add the ground beef and cook, breaking it up with a spatula or wooden spoon until cooked through, about 6-7 minutes. Remove beef from the pan, drain if needed and set aside.

Stir-fry: add the remaining tablespoon of oil and when it is hot add the bell pepper, zucchini, broccoli and carrots. Keep the heat on medium-high and stir-fry the veggies, stirring occasionally, until they are crisp tender, about 4-5 minutes. Take care not to overcook! Err on the side of undercooked, as they will continue to cook when you add the beef and sauce.

Sauce: add the beef back to the pan and pour in the teriyaki sauce mixture. Toss everything together and let the sauce come to a simmer. Simmer for 2 minutes until sauce is thickened. Remove from heat.

Assembly: serve immediately over rice and top with kimchi mayo, green onions and sesame seeds!