Cook the jasmine rice according to package directions.

In a small bowl, whisk together the soy sauce, sesame oil, rice vinegar, honey, minced garlic, and grated ginger. In a separate small bowl, mix the cornstarch with 1 tbsp of water to create a slurry, then whisk it into the sauce. Set aside.

Heat avocado oil in a large skillet over medium-high heat. Add the ground beef and cook until browned, breaking it apart with a spoon (about 5-7 minutes). Drain any excess fat.

Pour the sauce over the cooked beef. Bring to a simmer and stir for 1-2 minutes until the sauce thickens and coats the beef.

While the beef simmers, quickly steam the broccoli florets and edamame until tender-crisp.

To assemble, divide the cooked rice among four bowls. Top with the saucy beef, steamed broccoli, edamame, and shredded carrots. Garnish with sesame seeds if desired.