Prep
Wash and dry all produce. Bring 1 and 1/4 cups water to a boil in a small pot. Prep vegetables: halve and slice zucchini, slice mushrooms, peel and shave carrots, slice scallions separating greens and whites, mince ginger and garlic.
Cook Rice
Once water boils, add jasmine rice and a pinch of salt. Cover, lower heat, and simmer until tender, about 15-20 minutes.
Pickle Scallions and Make Sauce
In a small bowl, toss scallion whites with vinegar and a pinch of salt; set aside. In another small bowl, mix sesame oil, sugar, up to half the sriracha, and 1.5 tbsp soy sauce.
Cook Veggies
Heat a drizzle of oil in a large pan over medium-high heat. Add carrots, season with salt and pepper, and cook for 3-4 minutes until tender-crisp. Remove and set aside. Repeat with zucchini and then mushrooms, each time adding a little oil and seasoning. Cook mushrooms for 3-5 minutes.
Cook Beef
In the same pan, heat another drizzle of oil. Add garlic and ginger, cook for 30 seconds until fragrant. Add ground beef, breaking into pieces, and cook until no longer pink, about 4 minutes. Increase heat and cook another 3 minutes until browned and crisp. Add 1.5 tbsp soy sauce and cook for 1-2 minutes until mostly evaporated. Season with salt and pepper.
Finish and Plate
Divide rice between bowls. Top with beef, carrots, zucchini, mushrooms, and pickled scallion whites. Drizzle with prepared sauce and remaining sriracha to taste. Sprinkle with scallion greens. Toss everything together in the bowl before eating.