Prep all veggies. Thinly slice scallions separating whites from greens. Peel carrot and grate with box grater.
Heat 1½ cups of water, rice, and a pinch of salt in a small pot. Once boiling, reduce heat to simmer and cover. Cook for 15-18 minutes. Remove from heat.
While rice cooks, in a small pot, combine soy sauce, brown sugar, and apple juice. Heat on low until sugar melts. Once melted, let cool. Stir in garlic, ginger, and sesame oil. Set aside.
Using a vegetable peeler, peel cucumber into thin slices. (Don't include seedy middle part)
In a medium bowl, combine 2 tbsp. vinegar and 1 tsp sugar. Add cucumber slices and coat. Set aside.
Combine sour cream and hot sauce in another small bowl. Set aside.
Heat a drizzle of olive oil in a large pan over med-high heat. Add carrots and cook until tender (about a minute). Salt and pepper carrots. Place in small bowl and set aside.
In same pan, heat another drizzle of oil. Add scallion whites and cook until tender. Brown beef with a pinch of salt and pepper.
Add 2 tbsp. vinegar and sauce mixture to beef. Bring to a simmer and then remove from heat.
Top rice with beef mixture, scallion greens, carrots, and sour cream. Serve with a side of cucumbers. Enjoy!