1. In a bowl, add the soy sauce, 1 teaspoon of sesame oil, sugar, garlic and beef. Marinate for at least 15 minutes.

2. Blanch the spinach in boiling water for 1 minute. Rinse with cold water. Squeeze out excess water. Season with a pinch of salt. Set aside.

3. Blanch the bean sprouts for 2 minutes. Rinse, drain, and season with a pinch of salt. Set aside.

4. Heat 1 teaspoon of sesame oil in a skillet over medium heat. Sauté the carrot, zucchini, and mushrooms separately until just tender. Season with a pinch of salt for each. Set aside each vegetable after cooking.

5. In the same skillet, add the marinated beef and stir-fry over medium heat until cooked through for 4 minutes. Set aside.

6. In a small bowl, mix the sauce ingredients until well combined. Set aside.

7. Place the stone bowls over medium heat on the stove. Brush 1 teaspoon of vegetable oil into each bowl along the bottom and sides to prevent sticking. Heat for 5 minutes until the bowls are hot.

8. Add 1 cup of rice to each heated stone bowl, pressing it gently.

9. Arrange the cooked vegetables, beef and egg over the rice in each bowl.

10. Add 1 tablespoon of the sauce and garnish with sesame seeds. Serve immediately.