In a medium bowl mix together thinly sliced beef, garlic, soy sauce, honey, and sriracha until the beef is well coated. Cover and marinate for 30 minutes while preparing rice and veggies.

Boil rice according to package directions. While rice is boiling, begin to prep veggies.

In a small bowl combine english cucumbers with rice vinegar and sesame oil. Set aside to marinate.

Heat ½ tsp sesame oil in a wok or skillet over medium heat. Sprinkle each vegetable with a small sprinkle of kosher salt. Sauté carrots for 2-3 minutes or until they begin to soften. Remove carrots and repeat with ½ tsp sesame oil and zucchini sticks. Remove zucchini and repeat with ½ tsp sesame oil and mushrooms and cook for 1-2 minutes. Remove zucchini and repeat with ½ tsp sesame oil and bean sprouts and cook for 1-2 minutes.Remove mushrooms and add in remaining sesame oil and spinach, sauté for 30 seconds or until the spinach has wilted. Keep vegetables warm.

Add in 2 tsp sesame oil and marinated beef strips to the pan. Cook on medium-high heat for 3-4 minutes or until the meat has cooked through and caramelized on the outside.

Fry eggs in a non-stick skillet to taste.

Assemble rice at the bottom of the bowl. Top evenly with vegetables, beef, marinated cucumbers and fried egg. Top with sesame seeds and green onions before serving.