Cauliflower Rice:

1 tbsp Olive oil

1 lb Cauliflower, riced (fresh or frozen)

1/2 tsp Sea salt

1/8 tsp Black pepper

Korean Ground Beef:

1 tbsp Olive oil

1 lb 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

Toppings:

1/4 cup Green onions, sliced

1 tsp Sesame seeds

1 small Cucumber (~8 oz), sliced

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Cook the Cauliflower Rice: Heat 1 tbsp olive oil in a skillet over medium-high heat. Add cauliflower rice, season with salt and pepper, and cook 3-5 minutes until tender. Remove from pan and keep warm.
Prepare the Sauce: In a small bowl, whisk together coconut aminos, beef broth, sesame oil, ground ginger, and red pepper flakes. Set aside.
Brown the Beef: Add 1 tbsp olive oil to the skillet. Add ground beef, season with salt, and cook 8-10 minutes until browned.
Sauté the Garlic: Push beef to the side. Add garlic to the center of the pan and sauté 1 minute, then mix into the beef.
Add Sauce: Pour sauce over beef, bring to a boil, reduce heat, and simmer 3-4 minutes until most liquid absorbs.
Assemble Bowls: Divide cauliflower rice into bowls, top with beef, fan cucumber slices, and garnish with green onions and sesame seeds. Serve immediately.

For a sweeter sauce, add 1-2 tbsp honey or a sugar-free alternative.
Swap cauliflower rice with white or brown rice if preferred.
Optional toppings: shredded carrots, sautéed broccoli, radishes, mushrooms, or a fried egg.
Best served fresh but stores well in the fridge for meal prep.