Heat 2 tablespoons of sesame oil over medium-high heat in a large skillet or Dutch oven until it shimmers, about 1-2 minutes.

Add 1 pound of lean ground beef to the hot oil, breaking it apart and cooking for 5-7 minutes until browned. Drain excess grease.

In the same skillet, sauté 1 diced yellow onion, 2 minced garlic cloves, and 1 grated carrot for 4-5 minutes until onions are translucent.

Return the cooked beef to the skillet and add 3 cups of frozen broccoli, cooking for 2-3 minutes until thawed.

Stir in 1 cup of yellow quinoa, toasting slightly for 1-2 minutes.

Pour in 2 cups of low-sodium beef broth and 1/4 cup of bulgogi sauce, bringing to a boil.

Cover and reduce heat to a low simmer, cooking for about 20 minutes until quinoa is fluffy.

Remove the lid, fluff the mixture with a fork and optionally garnish with chopped green onion and crushed seaweed before serving.