Prep the vegetables: Cut the potatoes and bell peppers into small, bite-sized cubes. Finely chop the garlic cloves. Grate a small knob of ginger, about 1 teaspoon. Thinly slice the green onions, separating the whites and greens.

Make the sauce: In a small container, add all the sauce ingredients and mix well. Set aside.

In a large wok (or pan), add 2 tablespoons of oil and heat over medium-high heat. Once it gets nice and hot, add the potatoes, season with a pinch of salt, and sear for 8 minutes, or until golden brown and cooked through. Remove from the wok and set aside. (If pan-frying feels like too much work for you, you can cook the potatoes into an air fryer. For extra crispiness and flavor, you can also try shallow-frying or deep-frying.)

In the same wok, add 1 tablespoon of oil and heat over high heat. Once heated, add the ground beef and spread it out evenly. Sear for 1 to 2 minutes or until the bottom is nicely browned.

Flip, break up the beef, and stir-fry for 3 minutes. (To evaporate most of the liquid and render out the fat, make sure to keep stirring it.)

Add the garlic, ginger, and white parts of the green onions. Sauté for 1 to 2 minutes over medium-high heat.

Add the potatoes and bell peppers. Stir-fry for 1 minute or until everything is nicely coated in the oil.

Give the sauce a quick stir and pour it in. Toss everything together for 1 minute. Turn the heat off, add the sesame oil, and give it a final mix. Transfer to a serving plate and finish with the green parts of the green onions. Serve with hot rice. Enjoy!