KETO KOREAN BEEF BOWL

Ingredients

    1 tablespoon coconut oil
    2 tablespoons grated ginger
    2 large cloves garlic, grated
    ½ long red chilli, sliced
    1 medium celery stick, diced
    400 g / 0.8 lb grass-fed ground beef mince
    2 tablespoons Tamari soy sauce or coconut aminos for soy-free version
    ½ tablespoon fish sauce
    1½ teaspoon coconut sugar, honey, or ethyritol ‘sugar powder for keto version
    1 tablespoon sesame oil
    1 teaspoon tomato paste
    Juice of ½ lime
    1 tablespoon sesame seeds
    Chopped spring onions/scallions, for garnish

For cauliflower

    250-300 g / 0.5 lb cauliflower (1/2 medium head) florets finely diced into rice-like kernels - you can use a food processor for this
    1 teaspoon coconut oil, butter or ghee
    Pinch of salt

Instructions

• in a very massive frypan, heat vegetable oil over medium-high heat. Add the ginger, garlic, chilli, and celery and sauté for thirty seconds, then add the bottom beef. Cook for six minutes over medium-high heat, breaking the meat apart with a spatula within the 1st few minutes. Then leave the meat to brown off and solely stir once or doubly.

• mix Tamari (or coconut aminos), fish sauce, sweetener of selection, sesame oil, ingredient, and juice in a very bowl and whisk along. when 6-7 minutes, once the meat has began to brown slightly, add the sauces to the meat and stir through for one more minute. Finally, sprinkle within the Sesamum indicum seeds and stir through.

• whereas the meat is preparation, heat the oil or butter in another pot over medium-high heat. Add the cauliflower rice and salt and stir through for 1-2 minute, till slightly softened.

• Serve the meat over cauliflower rice, topped with some shredded spring onions.

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