In a large skillet, brown ground beef over medium heat. Cook, stirring and crumbling, for about 5-8 minutes until cooked through. Drain excess grease if necessary.
Add rice, garlic and ginger, stir and increase heat to medium high. Cover and bring to a simmer and then reduce the heat to medium. Cook for 15 minutes.
Stir the rice and add the broccoli on top. Cover and cook for 15-20 additional minutes until the water is nearly evaporated and the rice and broccoli are soft.
Stir in the coconut aminos, rice vinegar, sesame oil and sriracha. Remove from heat.
Serve topped with green onions and sesame seeds.
Notes
LeftoversStore leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months. Reheat in the microwave.