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
Ingredients:
CAULIFLOWER RICE:
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)
BEEF:
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
GARNISH:
1/4 cup Green onions (sliced)
1 tsp Sesame seeds
1 small Cucumber (200-250g, sliced, optional)
Method
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.