In a medium pot on the stove, combine rice with coconut milk, lemongrass and sesame oil and cover. Bring to a boil, then reduce to a simmer for 15 minutes. Turn off heat and let remaining coconut milk absorb, about 15-20 minutes more. Salt to taste.
Next make the sauce. In a small bowl, whisk together garlic, ginger, garlic chili paste, soy sauce, sesame seed oil, fish sauce, black pepper, lime juice and honey. Set aside.
In a large heavy bottom pot, brown the ground beef over medium heat. Break apart into small pieces with spatula until cooked through. Drain any excess fat if necessary.
Then add bell pepper, green onions and carrots to skillet and mix to combine with beef. Cover and cook until tender about 5 minutes, stirring occasionally. Add half the fresh basil along with the sauce and stir together until slightly wilted and everything is evenly coated.
Serve beef and vegetables over the coconut rice and top with remaining fresh basil and sesame seeds.
