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In a small pot, combine rice, 1¼ cups water (2¼ cups for 4 servings), and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-20 minutes. (You’ll start the veggies after 10 minutes.) Keep covered off heat until ready to serve.
While rice cooks, wash and dry produce. Core, deseed, and dice bell pepper into 1-inch pieces. Trim and thinly slice scallions, separating whites from greens. Peel and grate or finely chop ginger and garlic. Roughly chop peanuts.
Once rice has cooked 10 minutes, heat a drizzle of oil in a large pan over medium-high heat. Add bell pepper and season with salt and pepper. Cook, stirring, until softened, 4-6 minutes. Add scallion whites, ginger, and garlic; cook until fragrant, 30 seconds.
Add beef to pan with veggie mixture; season with salt and pepper. Cook, breaking up meat into pieces, until browned and cooked through, 4-5 minutes. (If there’s excess grease in your pan, carefully pour it out.)
Stir sweet soy glaze into pan with beef and veggies. Taste and season with salt and pepper. Stir in 1 TBSP butter (2 TBSP for 4 servings) until melted.
Fluff rice with a fork; season with salt to taste. Divide rice between bowls and top with beef and veggies. Garnish with scallion greens and peanuts. Ground Beef is fully cooked when internal temperature reaches 160°.