In a large skillet, heat vegetable oil over medium-high heat.
Add broccoli florets and julienned carrot to the skillet and sauté for 4-5 minutes until tender-crisp. Remove vegetables from skillet and set aside.
In the same skillet, add ground beef and cook, breaking it apart with a spatula, until browned and cooked through, about 6-7 minutes.
Drain excess fat from the skillet if necessary.
Add minced garlic and grated ginger to the beef and cook for 1 minute until fragrant.
Stir in soy sauce, brown sugar, sesame oil, crushed red pepper flakes, and black pepper. Cook for another 2-3 minutes until the sauce thickens slightly.
Remove skillet from heat and stir in sliced green onions.
Divide cooked rice evenly among 4 freezer-safe meal containers.
Top each rice portion with an equal amount of the Korean beef mixture and sautéed vegetables.
Sprinkle toasted sesame seeds over each bowl.
Allow the meals to cool completely before sealing the containers and placing them in the freezer.
To reheat, thaw overnight in the refrigerator and microwave for 2-3 minutes until heated through.