In a large skillet pan with a lid, add the ground beef, finely diced onion, and kosher salt. Cook and crumble over medium-high heat until the beef is no longer pink.

Drain the excess grease from the skillet pan.

Next, add the chopped broccoli, chopped red bell pepper, beef broth, jasmine rice, thick teriyaki sauce, and garlic. Stir to combine everything together and bring it to a boil.

Once boiling, reduce the heat to medium-low and cover the skillet pan with a lid. Simmer for 20-25 minutes or until no liquid remains and the vegetables and rice are soft and tender. If your stove top heats hot, consider reducing the heat to low during the simmer time to avoid burning the rice.

Garnish with sliced green onion, sesame seeds, and optionally, a drizzle of spicy mayo over top. This dish can also be served as a filling for lettuce cups.