1. Rinse the jasmine rice under cold water until the water runs clear. In a medium saucepan, bring 3 cups of water to a boil, add the rice, cover, and simmer for 15 minutes until fully cooked. Remove from heat and let it rest, covered, for another 5 minutes.
2. In a large skillet over medium heat, add the olive oil. Once heated, add the ground beef, breaking it up with a spatula as it cooks. Cook for about 5-7 minutes until browned.
3. Stir in the grated ginger, garlic powder, onion powder, and soy sauce. Cook for an additional 2 minutes, letting the flavors meld together.
4. Add the broccoli florets and red bell pepper slices to the skillet. Cook for 5 minutes, or until the vegetables are tender but still crisp.
5. Drizzle the mixture with sesame oil, and season with salt and pepper to taste. If you like it spicy, add a dash of Sriracha or chili flakes.
6. Fluff the cooked rice with a fork and divide it evenly into meal prep containers. Top each portion with the beef and vegetable mixture.
7. Garnish with chopped green onions if desired. Allow the bowls to cool before sealing the containers and storing them in the fridge.

From my kitchen to yours, these steps are designed to keep things simple yet flavorful, echoing the way my abuela would guide me through her recipes.