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In a small bowl, stir together the soy sauce, mirin, sesame oil, sugar, and sriracha. Set aside.
At this point, if using, make the pickled carrots and cucumbers: In a medium bowl, mix the vinegar and sugar. Toss in the carrots and let sit for about 15 minutes. Just before serving, add the cucumbers to the carrot bowl.
Heat the oil in a large skillet or sauté pan over medium-high heat. Brown the beef, stirring frequently and breaking into pieces, until no longer pink, about 5 minutes. Drain most of the excess fat, if desired.
Add the garlic, ginger, and light green scallions. Cook, stirring frequently, About 2-3 minutes.
Add the soy-sauce mixture and cook until the beef is well-coated and cooked through, about 1-2 minutes. Taste and adjust seasoning if necessary by adding more sriracha, soy sauce, sugar, or vinegar to taste.
Top the beef with the remaining dark-green scallions. Serve the beef over white jasmine rice. Sprinkle sesame seeds over the beef and serve with pickled carrots and cucumbers, if using.