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Mix together all the ingredients for the honey BBQ sauce in a bowl, then set aside.
Heat a few sprays of low-calorie cooking spray in a large, non-stick frying pan over a high heat and cook the beef for 5 minutes until browned all over.
Add the garlic granules, onion granules and BBQ seasoning and some salt and pepper. Stir to combine, then reduce the heat to low and add half the honey BBQ sauce.
Toss until the beef is coated with the sauce, then remove from the pan.
Heat the groundnut oil in the same pan and add the onion and pepper. Cook for 2-3 minutes until starting to soften.
Add the mixed frozen vegetables, rice, spring onions (reserving some for garnishing) and soy sauce. Stir-fry for 3-4 minutes over a high heat.
Add the remaining sauce (reserving 2 tablespoons to drizzle over when serving), half the beef, a squeeze of lime and the sriracha, if using.
Stir-fry for 3-4 minutes, then remove from the heat.
Divide the rice among airtight containers and top with the reserved beef.
Garnish with the reserved spring onions and sauce. Keep in the fridge for 3-4 days.