Rinse 1 cup of jasmine rice under cold water until clear. In a medium saucepan, combine rice with 2 cups of water, bring to a boil, cover, and simmer for 10-15 minutes.

In a large skillet, heat over medium-high heat and add 1 pound of lean ground beef. Brown for 8-10 minutes, stirring frequently.

Lower heat to medium, then add 2 tablespoons of brown sugar, 1/4 cup of hoisin sauce, 2 tablespoons of soy sauce, and 1 tablespoon of sriracha sauce to the browned beef. Stir in 1 tablespoon of grated ginger and 2 cloves of minced garlic. Cook for 2-3 minutes.

Add in 1 diced red bell pepper and cook for an additional 3-4 minutes, until tender yet still slightly crisp.

Fluff the cooked jasmine rice and divide among four bowls. Top generously with the ground beef mixture, and garnish with sliced scallions and sesame seeds if desired.