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In a 12-inch (30 cm) pan over medium-high heat, begin cooking the ground beef with the brown sugar and black pepper. Once the beef begins to brown, drain some of the liquid from the pan if there is an excess.
Add the minced bell pepper, green onion whites, minced garlic, and minced Thai chili peppers. Saute with the beef until the beef has browned nicely and the vegetables have cooked through.
Add the chicken stock, fish sauce, soy sauce, and sesame oil. Mix well, and let simmer for 10 minutes or until the liquid has reduced down by half. Can add a slurry of 1tsp cornstarch to 1Tbsp water to thicken if desired.
Add the sliced Thai basil, cook until wilted, then serve over rice with fresh lime wedges, crushed peanuts, sesame seeds, chopped green onion tops, and additional Thai basil and Thai red chilis as desired.