Korean-Inspired Ground Beef and Kimchi Bowls

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!