In a medium bowl combine BBQ sauce, sesame oil, garlic chili sauce, soy, garlic powder, Worcestershire sauce and Sriracha, add beef and refrigerate for 6 to 24 hours.
Cut the ends off your green beans and slice them in halve on an angle. Cut your carrots into small strips similar to the size of your green beans. Add them to a large skillet over high heat with 1/2 cup water. Stir occasionally and remove after 3 minutes. Drain and immerse in cold water.
In a bowl, mix vinegar, sesame oil, sugar, and salt to taste. Then when the veggies are cool, drain and toss with your vinaigrette.
Place your wok or skillet over high heat; when hot, add oil then beef with marinate and stir until meat is no longer pink, about 2 minutes for medium. Scoop rice into bowls; add beef and sauce, then vegetables, sprinkle with onions and sesame seeds.