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Prepare rice according to package instructions and set aside.
Preheat oven to 425°F. Toss broccoli with olive oil, salt, and pepper. Roast for 15–18 minutes until tender and slightly crispy.
In a small bowl, whisk together soy sauce, brown sugar, hoisin, rice vinegar, sesame oil, and sriracha. Set aside.
In a bowl, toss the ground beef with arrowroot powder until evenly coated.
Heat oil in a large skillet over medium-high heat. Add the beef and press it into the pan in an even layer.
Let it cook undisturbed for 3–4 minutes so it can develop a crispy, golden crust. Then break it up and continue cooking until browned and slightly crispy in spots.
Add garlic and ginger and cook for 30–60 seconds until fragrant.
Pour the sauce into the skillet with the beef. Toss and let it simmer for 2–3 minutes until thickened and glossy, coating every piece.
In a small bowl, mix together mayonnaise and sriracha. Stir until smooth.
Spoon rice into bowls, top with crispy beef and veggies, then finish with green onions, sesame seeds, and sriracha mayo.