Ground Beef Stir Fry

Heat a large skillet over medium-high heat, then add the ground beef and break it into crumbles as it cooks. Let the beef develop deep brown spots before moving it to a plate, which builds a fuller savory flavor.
Add the extra virgin olive oil to the empty skillet and heat it until it moves easily across the surface, then add the bell pepper, carrot, asparagus, mushrooms, and onion. Sauté for about 5 minutes, keeping the vegetables uncovered until their colors brighten and they are softened but still crisp.
Whisk the coconut aminos, garlic, ginger, sriracha, rice vinegar, toasted sesame oil, maple syrup, water, and arrowroot powder together in a small bowl while the vegetables cook. Whisk until the arrowroot disappears into the liquid so it thickens smoothly rather than forming sticky lumps.
Return the browned beef and any accumulated juices to the skillet with the vegetables. Stir until the crumbles are evenly distributed and the skillet is sizzling again.
Pour in the sauce and stir immediately, coating the beef and vegetables from the bottom of the pan upward, then turn off the heat. The sauce should quickly turn shiny and cling to the spatula and ingredients.
Scatter sesame seeds and chopped scallions over the stir fry before serving with cooked white rice. The scallions should stay fresh and bright against the warm, savory skillet mixture.