Paleo Korean Beef Bowls

• Gluten free

• Meat

  • 1 1/2 lbs Ground beef

• Produce

  • 1 lb Broccoli florets
  • 3 Garlic cloves
  • 1 tbsp Ginger, fresh
  • 1 bunch Scallions

• Condiments

  • 2 1/2 tbsp Honey

• Pasta & Grains

  • 3 cups Cauliflower rice

• Baking & Spices

  • 1/2 tsp Black pepper
  • 1/2 tsp Chili paste
  • 1 tbsp Sesame seeds, Toasted

• Oils & Vinegars

  • 2 tbsp Cooking oil
  • 2 tbsp Sesame oil

• Nuts & Seeds

  • 1/3 cup Coconut aminos

Found on fakeginger.com

Description

Ingredients

• 1/3 cup coconut aminos
• 2 1/2 tablespoons honey
• 2 tablespoons sesame oil
• 3 garlic cloves, minced
• 1 tablespoon grated fresh ginger
• 1 bunch scallions, chopped, white and green parts separated
• 1/2 teaspoon black pepper
• 1/2 teaspoon chili paste
• 2 tablespoons cooking oil
• 1 1/2 pounds ground beef
• 1 tablespoon toasted sesame seeds
• 3 - 4 cups cauliflower rice (this recipe but leave out the onion, lime, and cilantro)
• 1 pound broccoli florets, steamed

Directions

• In a small bowl, stir together the coconut aminos, honey, sesame oil, garlic, ginger, white scallion parts, pepper, and chili paste.
• In a large skillet set over medium-high heat, heat the cooking oil. Brown the meat for 5 to 8 minute, break it up with a spatula as it cooks. Continue cooking until the meat is no longer pink. Add the sauce to the skillet, bringing it to a quick boil, and then reduce the heat to low. Cover and simmer for about 4 minutes.
• Serve warm, sprinkle with the green scallion tops and sesame seeds over the cauliflower rice with steamed broccoli on the side.