Ingredients:

  • 1 lb (450g) lean ground beef (90% lean or higher)
  • 1 tbsp (15ml) avocado oil
  • 1/4 tsp (1.5g) kosher salt
  • 1/4 tsp (1.5g) black pepper
  • 6 cups (540g) riced cauliflower
  • 1 cup (150g) frozen peas and carrots mix
  • 3 large eggs, lightly beaten
  • 3 cloves (9g) garlic, minced
  • 1 tbsp (6g) fresh ginger, grated
  • 3 tbsp (45ml) coconut aminos
  • 1 tbsp (15ml) rice vinegar
  • 1 tsp (5ml) toasted sesame oil
  • 1/2 tsp (2.5g) sriracha

Instructions:

  1. Heat the avocado oil in a 12-inch cast iron skillet or large non-stick wok over high heat. Add the ground beef, season with salt and pepper, breaking it apart with a spatula, and cook until mahogany-colored and fully cooked through (about 7-9 minutes). Use a slotted spoon to remove the beef and set it aside on a plate, leaving the rendered fat in the pan.
  2. In the same skillet, add the minced garlic and grated ginger. Stir-fry for 30-60 seconds until fragrant but the garlic remains pale.
  3. Toss in the riced cauliflower and the peas and carrots. Spread them across the pan and let them sit undisturbed for 2-3 minutes to develop a light golden char. Stir and cook for another 5 minutes until the cauliflower is tender and the moisture has evaporated.
  4. Push the cauliflower mixture to the edges of the pan to create a hole in the center. Pour in the beaten eggs and scramble until just set. Return the cooked beef to the pan and pour the whisked sauce (coconut aminos, rice vinegar, sesame oil, and sriracha) over the mixture. Toss for 2 minutes until the sauce has thickened and glazed the ingredients.