Instructions

• Heat 1 tablespoon olive oil in a large wok or skillet over medium-high heat. Add cauliflower rice. Season with salt and pepper. Cook for 3-5 minutes, until tender. Remove from heat, divide among 4 bowls, and cover to keep warm.
• In a small bowl, whisk together the coconut aminos, beef broth, sesame oil, ground ginger, and red pepper flakes. Set the sauce aside.
• Turn the heat back on to medium-high. Add another tablespoon olive oil to the pan. Add the ground beef and season with sea salt. Cook for 8-10 minutes, breaking up with a spatula and stirring occasionally, until browned.
• Push the beef to the sides of the pan, and add the minced garlic in the middle. Saute for about 1 minute, until fragrant, then mix into the beef.
• Pour the sauce over the beef. Bring to a boil, then reduce the heat and simmer for 3-4 minutes, until the sauce is reduced and mostly absorbs into the meat. There won't be much liquid left.
• To assemble your Korean beef bowls, top each bowl of cauliflower rice with ground beef. Fan out the cucumber slices, and sprinkle with sliced green onions and sesame seeds.