Trim zucchini ends, quarter, and cut into 1/2" dice. Zucchini quantity may vary, but total weight will remain the same. Don't worry; recipe instructions are not impacted.

Trim and thinly slice green onions on an angle, keeping white and green portions separate.

In a mixing bowl, combine yuzu, gochujang (use less if spice-averse), half the cornstarch (remaining is yours to use as you please!), 2 Tbsp. water, and BBQ sauce. Set aside. Kids not a fan of extra heat? Feel free to skip/reduce the gochujang.

Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil.

Add mixed peppers and a pinch of salt to hot pan. Stir occasionally until slightly browned, 2-4 minutes. Alternatively, reserve half the raw peppers for snacking/serving on the side.

Add 1 tsp. olive oil, zucchini, and garlic salt. Stir occasionally until vegetables are tender, 7-8 minutes.

Transfer vegetables to a plate. Wipe pan clean and keep over medium-high heat.

Add ground beef, 1/4 tsp. salt, and a pinch of pepper to hot, dry pan. Break up meat until no pink remains and beef reaches a minimum internal temperature of 160 degrees, 4-6 minutes.

Add white portions of green onions and stir occasionally until fragrant, 1-2 minutes.

Add cornstarch mixture (use less if spice-averse) and stir constantly until combined and sauce is slightly thickened, 1-2 minutes.

Add vegetables and stir occasionally until combined and coated, 1-2 minutes.

Remove from burner.

While beef and vegetables cook, continue recipe.

Carefully massage rice in bag to break up any clumps and remove from packaging. Place rice in a microwave-safe bowl.

Microwave uncovered until heated through, 3-4 minutes.

Carefully remove from microwave. Rest, 2 minutes.

Stir in sesame seeds and 1/4 tsp. salt until combined. Fluff rice with a fork.

Plate dish as pictured on front of card, topping rice with beef and vegetables (to taste). Garnish with green portions of green onions and wonton strips. Bon appétit!