Ingredients
- For sauce:
- 1/3 cup coconut aminos
- 1/4 cup toasted sesame oil
- 1 tbsp coconut sugar
- 2 tbsp fresh lime juice
- 1 clove garlic minced
- 1 tsp grated fresh ginger
- 1 tsp tapioca starch dissolved in 1 tsp water
- For Buddha bowls:
- 1 1-lb package ButcherBox ground beef defrosted
- 2 cups cauliflower rice
- 1/4 cup water
- 2 cups shredded purple cabbage
- 2 medium carrots sliced into thin ribbons with a vegetable peeler
- 1/2 cup chopped scallions
- 1/2 cup chopped cilantro
- 1 tsp sesame seeds for garnish, optional
Instructions
- Make the sauce: In a small saucepan, stir together the aminos, sesame oil, sugar, lime juice, garlic and ginger.
- Make the bowl: Warm a large skillet over medium heat. Add the ground beef and cook, stirring and breaking up the meat into crumbles, until cooked through, about 7 minutes. Pour two tablespoons of the sauce mixture into the skillet; cook, stirring, until the meat is coated and sauce is warmed, about 3 minutes. Remove from the heat.
- Warm a separate skillet over medium heat. Add the cauliflower rice and water. Cover and cook until tender, stirring occasionally, 5 to 7 minutes. While the cauliflower cooks, place the remaining sauce over low heat and cook until steaming, stirring occasionally, about 2 minutes. Whisk in the tapioca starch mixture; continue to cook, stirring, until the sauce has thickened, 1 to 2 minutes.
- To serve: Divide the cauliflower rice and ground beef between two bowls. Top with the shredded cabbage, carrots, and scallions. Drizzle the sauce on top and garnish with the cilantro and sesame seeds.
Share on Pinterest!Pin at @Butcher_Box!