Heat a pan over medium high heat. Add the Asian vegetables and water. Cover and cook 3-4 minutes until tender crisp. Be careful not to overcook the vegetables. If vegetables begin to stick or burn, add a touch more water. Remove and set aside.
Add the ground beef to the pan. Cook, breaking it up as you go, until it is cooked through.
Meanwhile mix together the soy sauce, brown sugar, sesame oil, chili paste, garlic, and ginger. Add to the cooked ground beef and bring to a simmer. Cook for 3-4 minutes.
Stir in the vegetables or serve them on the side, scooping some of the extra sauce on top.
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