Heat the avocado oil in a large skillet or wok over medium-high heat until it shimmers.

Add the ground beef and cook, breaking it into small crumbles, until deeply browned and no pink remains. Drain off any excess fat.

Stir in the soy sauce, sriracha, and sesame oil into the beef. Cook for one more minute until the sauce coats the beef and becomes fragrant. Remove the beef from the skillet and set aside.

In the same hot skillet, add the minced garlic and let it sizzle for about 30 seconds.

Immediately add the bell pepper, broccoli, and snap peas. Stir-fry for 4-6 minutes until the vegetables are crisp-tender.

Return the cooked beef to the skillet with the vegetables and toss everything together for about 1 minute until heated through and well combined.

Serve immediately over hot cooked rice. Garnish with sesame seeds and sliced green onions.