Ingredients
Cauliflower Rice
- 1 tbsp Olive oil
- 1 lb. Cauliflower (frozen or fresh riced in a food processor)
- 1/2 tsp Sea salt
- 1/8 tsp Black pepper (optional)
Beef
- 1 tbsp Olive oil
- 1 lb. Ground beef
- 1/2 tsp Sea salt
- 4 cloves Garlic (minced)
- 1/4 cup Coconut aminos
- 1/4 cup Beef broth
- 2 tsp Sesame oil
- 1/4 tsp Ground ginger
- 1/4 tsp Crushed red pepper flakes
Garnish
- 1/4 cup green onions (sliced)
- 1 tsp Sesame seeds
- 1 small Cucumber (~8 ounces, sliced, optional)
Directions
- Heat 1 tablespoon (15 mL) olive oil in a large wok over medium-high heat. Add cauliflower rice. Season with sea salt and black pepper, if desired. Sauté for 3-5 minutes, until cooked through.
- Remove the cauliflower rice from heat, set aside, and cover to keep warm.
- In a small bowl, whisk together the coconut aminos, beef broth, sesame oil, ground ginger, and red pepper flakes. Set the sauce aside.
- Turn heat back to medium-high. Add another tablespoon (15 mL) olive oil to the wok. Add the ground beef and season with sea salt. Cook for about 8-10 minutes, breaking up with a spatula and stirring occasionally, until browned.
- Make a well in the beef and add the minced garlic. Sauté for about a minute, until fragrant, then mix into the beef.
- Pour the sauce over the beef. Bring to a simmer, then reduce heat and simmer for 3-4 minutes, until the sauce is reduced and thickened. There won’t be much liquid left.
- Divide the cauliflower rice among plates. Top with ground beef. Garnish with sliced green onions, sesame seeds, and cucumber slices.
Source: Wholesome Yum