Instructions
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Heat 1 tablespoon olive oil in a large wok over medium-high heat. Add cauliflower rice. Season with sea salt and black pepper, if desired. Saute for 3-5 minutes, until cooked through.
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Remove the cauliflower rice from heat, set aside, and cover to keep warm.
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In a small bowl, whisk together the coconut aminos, beef broth, sesame oil, ground ginger, and red pepper flakes. Set the sauce aside.
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Turn heat back to medium-high. Add another tablespoon 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.
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Make a well in the beef and add the minced garlic. Saute 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.
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Divide the cauliflower rice among plates. Top with ground beef. Garnish with sliced green onions, sesame seeds, and cucumber slices.
(Courtesy of Wholesome Yum)
