Servings: 4  |  Prep time: 5 mins  |  Cook time: 15 mins

Nutritional information: (average serve)

  • Calories: 381
  • Protein: 24.2g
  • Carbs: 11.3g
  • Fat total: 26.5g



1 tbsp Olive oil

500g Cauliflower (frozen or fresh riced in a food processor)

1/2 tsp Sea salt

1/8 tsp Black pepper (optional)


1 tbsp Olive oil

500g 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


1/4 cup Green onions (sliced)

1 tsp Sesame seeds

1 small Cucumber (200-250g, sliced, optional)


Step 1

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.

Step 2

Remove the cauliflower rice from heat, set aside, and cover to keep warm.

Step 3

In a small bowl, whisk together the coconut aminos, beef broth, sesame oil, ground ginger, and red pepper flakes. Set the sauce aside.

Step 4

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.

Step 5

Make a well in the beef and add the minced garlic. Sauté for about a minute, until fragrant, then mix into the beef.

Step 6

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.

Step 7

Divide the cauliflower rice among plates. Top with ground beef. Garnish with sliced green onions, sesame seeds, and cucumber slices.