Step 1

Preheat oven to 425 degrees Fahrenheit.

Step 2

Peel and cut the carrots on an angle into 1/4 inch slices. Cut the zucchini in half lengthwise and cut into 1/4 inch half moon slices.

Step 3

Place the zucchini and carrots on a large baking sheet. Coat with 2 tbsp oil, 1/2 tsp salt, and 1/4 tsp pepper.

Step 4

Roast in the oven for 15-20 minutes, until slightly browned and softened.

Step 5

While the vegetables are roasting, get out a small bowl to make the bulgogi sauce. Whisk together all bulgogi sauce ingredients, except the sesame oil, and set aside.

Step 6

In a small bowl, whisk together all Spicy Sriracha Mayo ingredients: mayonnaise, lime juice, sriracha. Set aside for serving later.

Step 7

Heat a medium saute pan to medium heat. Add 1/2 tbsp oil.

Step 8

Add the ground beef to the hot pan and break apart into small pieces. Cook for about 5 minutes until mostly browned.

Step 9

Stir in the bulgogi sauce and most of the green onions, reserving about 2 tbsps of the green tops for garnish. Cook for another 3-5 minutes until the beef is fully cooked and most of the sauce is absorbed. Turn off heat and add 1 tsp toasted sesame oil.

Step 10

To serve, add cooked rice to a bowl along with some of the cooked beef and vegetables. Top with the reserved green onions, a sprinkle of sesame seeds and a drizzle of Spicy Sriracha Mayo.