Cook the Rice Prepare the rice according to package directions. While it cooks, prepare the beef and vegetables. If you're using leftover cooked rice, simply set it aside until the beef and vegetables are ready.

Brown the Beef Heat a large skillet over medium-high heat. Add the ground beef and cook for 5–7 minutes, breaking it into crumbles as it browns. Once cooked through, transfer the beef to a bowl and drain excess fat if necessary.

Cook the Vegetables Reduce the skillet heat to medium and add the olive oil. Add the onion and carrots. Cook for 3–4 minutes, then add the mushrooms and green beans. Cook another 3–4 minutes. Add the zucchini and cook for 2–3 minutes more. The goal is tender-crisp vegetables, not vegetables cooked until soft.

Add the Garlic and Herbs Return the beef to the skillet. Add the garlic, parsley, thyme, paprika, salt, and black pepper. Stir everything together and cook for about 30 seconds.

Make the Pan Sauce Whisk together the beef broth, Worcestershire sauce, and lemon juice. Pour into the skillet and stir. In a small bowl, mix the cornstarch with the cold water until smooth. Add it to the skillet and stir gently. Cook for 1–2 minutes, until the liquid becomes a light sauce that coats the beef and vegetables.

Divide the cooked rice among four bowls. Top with the garlic herb beef and vegetables. Finish with fresh parsley and a squeeze of lemon.