Korean-Inspired Ground Beef and Kimchi Bowls

• servings: 2 servings
• active time: 10 minutes
• total time: 25 minutes

Ingredients

2 tbsp coconut aminos

1 tsp toasted sesame oil

1/2 tsp finely grated ginger

1 tbsp peeled and finely grated pear

1 tsp fish sauce

2 tbsp rice vinegar

2 cloves of garlic, minced

1/4 tsp crushed red pepper flakes (optional)

1 tbsp olive oil

1 lb ground beef

1/2 tsp kosher salt

1/2 tsp black pepper

3 cups riced cauliflower

1 tsp olive oil

1 cup store-bought kimchi (I like Wildbrine)

1/2 english cucumber, thinly sliced into ribbons or rounds

2 tbsp fresh cilantro leaves

toasted sesame seeds (optional)

black sesame seeds (optional)

Directions

For the Ground Beef:

Combine coconut aminos, toasted sesame oil, ginger, pear, fish sauce, rice vinegar, garlic and crushed red pepper flakes. Whisk until well combined. Set aside.

In a large skillet over medium high heat, heat olive oil. Add the ground beef, salt and pepper and break up with the back of spoon. Cook until the beef is cooked through, no longer pink, about 5-7 minutes.

Drain off the excess fat then add the beef back to skillet with the prepared sauce. Cook, stirring, until the sauce reduces and coats the meat, about 4 minutes.

Remove from heat. Cover to keep warm and set aside.

For the Cauliflower Rice:

In a separate skillet over medium heat, add the olive oil and cauliflower rice until the cauliflower is heated through. About 3 minutes.

For the Bowls:

To serve, Divide desired amount of beef in two bowls alongside the prepared cauliflower rice. Serve along side kimchi and top with sliced cucumber and fresh cilantro. Garnish with sesame seeds, if desired. Enjoy!