Low-carb, high-fat, and bursting with umami heat! Ready in 20 minutes.

Serves: 4
Prep Time: 10 minutes
Cook Time: 10 minutes

Ingredients

• 1 lb (450g) ground beef (80/20 for optimal fat)
• 1 tbsp avocado oil
• ¼ cup coconut aminos (or tamari for soy-free)
• 1 tbsp rice vinegar
• 1 tbsp sesame oil
• 1 tbsp erythritol (or monk fruit sweetener)
• 2 tsp gochugaru (Korean red pepper flakes)
• 3 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 1 tsp fish sauce (optional)
• Optional Toppings:
  • Sautéed cauliflower rice
  • Kimchi (sugar-free)
  • Sliced scallions
  • Toasted sesame seeds
  • Sliced avocado

Instructions

1. Make the Sauce:
   Whisk coconut aminos, rice vinegar, sesame oil, erythritol, gochugaru, garlic, ginger, and fish sauce (if using) in a bowl. Set aside.
2. Cook the Beef:
   Heat avocado oil in a skillet over medium-high heat. Add ground beef and break apart with a spatula. Cook until browned (5-6 minutes). Drain excess fat if desired.
3. Simmer:
   Reduce heat to medium. Pour sauce over beef and stir. Simmer 3-4 minutes until glossy and thickened.
4. Prepare Toppings:
   While beef simmers, sauté cauliflower rice in sesame oil (5 minutes) or prepare other desired toppings.
5. Assemble Bowls:
   Divide cauliflower rice among bowls. Top with beef, kimchi, avocado, and scallions. Sprinkle with sesame seeds.