Keto Korean Ground Beef Stir-Fry

Instructions

1. 1Place a large 30.48 cm skillet or wok over medium-high heat (approximately 190.6-204.4°C or 190-205°C). Add the 1 tbsp of avocado oil to the pan and let it heat for about 1 minute until shimmering.
2. 2Add the about 450 g of ground beef to the hot skillet. Break the beef apart with a spoon or spatula as it cooks, stirring occasionally, for 5 to 7 minutes until it is fully browned and no pink remains. The internal temperature of the beef should reach 71°C.
3. 3Carefully tilt the skillet and drain any excess fat from the cooked ground beef. Return the skillet to the heat. Add the minced 3 cloves of garlic and grated 1 tsp of ginger to the beef, stirring constantly for 1 minute until fragrant.
4. 4Pour in the 1/4 cup of Tamari, 1 tbsp of Erythritol, 1 tsp of sesame oil, and 1/2 tsp of red pepper flakes. Stir well to coat the beef evenly with the sauce.
5. 5Add the 4 cups of cauliflower rice to the skillet. Stir it into the beef and sauce mixture, cooking for 3 to 5 minutes until the cauliflower rice is heated through and slightly softened.
6. 6Remove the skillet from the heat. Sprinkle the sliced 2 stalks of green onions over the stir-fry and serve immediately.

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