Ingredients
Scale
- 1 pound ground beef. organic, grass-fed
- 1/2 yellow onion, diced
- 1 red or greed bell pepper, diced
salt and pepper, to taste - 3 cloves minced garlic
- 1 - 2 tablespoons fresh ginger, grated
- 1 teaspoon sesame oil
- 1/3 cup coconut aminos
- 1 teaspoon onion powder
- 1 tablespoon rice wine vinegar (or apple cider vinegar)
- cauliflower rice
- green onion, sliced thin for garnish
- sesame seeds, for garnish
- optional vegetables: carrots, zucchini, cucumber, etc, julienned or diced
Instructions
- For the sauce: In a bowl, combine coconut aminos, sesame oil, onion powder, and vinegar. Stir until combined, then set aside.
- Heat a large non-stick skillet over medium heat. When hot, add ground beef, salt and pepper. Use a spoon or spatula to break the meat into small pieces as it cooks. Cook the meat for about 6 minutes or until cooked through, stirring occasionally. Add onion and bell pepper to skillet and cook for a couple of minutes.*
- Reduce heat to medium-low and add garlic and ginger, then saute until fragrant, about 30 seconds.
- Add the sauce to the pan and cook for 3-5 minutes, stirring occasionally, until the vegetables have softened.
- Serve with prepared cauliflower rice. Garnish with green onions and sesame seeds if you wish.
*optional vegetables can be added either raw when your serve, or during the cooking phase when you add the bell peppers.
