In a large skillet over medium heat, sauté onion, red pepper, and carrot in sesame oil. Cook until softened, about 7 minutes. Add ground beef, breaking up the meat as it cooks through. Once browned, add garlic and stir for a minute. Stir in beef broth through cornstarch. Simmer on medium-low 10 minutes, stirring occasionally until thickened. This is when you can serve half for dinner. Let the leftovers cool before transferring to a large resealable freezer bag. Squeeze out excess air, seal, and freeze for up to 3 months.
From frozen: Place bag on a plate or hand towel in fridge to thaw a day ahead. When ready, pour into a medium skillet over medium heat and stir frequently until warmed through. If mixture begins to dry out or stick to the skillet, add a splash of water and continue stirring. Serve on buns with optional toppings.
This is a double recipe; serve half now and freeze half for later!
