I’ve been making some version of this beef every week to add to bowls for breakfast, lunch, or dinner. I love it because it’s so packed with salty, gingery, sesame flavor that you don’t need any kind of sauce with it. Just a bowl of warm rice and some crunchy tangy toppings!
Ingredient highlight
Ginger! gets it’s medicinal effects from a substance called gingerol. It is a carminative, which means it helps get rid of gas and soothes our digestive system. It can also boost the immune system and reduce inflammation.
Servings 4
Prep Time 5 minutes 
Cook Time 12 minutes Ingredients
- 1 tbsp olive oil
- 1 lb lean ground beef or bison
- ¼ tsp kosher salt
- ¼ cup finely chopped ginger
- 2 cups frozen cauliflower rice
- 2-3 tbsp soy sauce or tamari*
- 2 tsp toasted sesame oil
- Cooked rice, for serving (cooking instructions)
Add-ons/topping ideas:
- Kimchi (or something pickled and crunchy)
- Avocado
- Steamed or sauteed greens (or any cooked veg)
- Cilantro and/or scallions
- Thinly sliced radish (or other crunchy veg)
- Olive oil
Instructions
- In a large skillet over medium heat, warm the oil. Add the beef and break it up into chunks. Sprinkle with salt and let cook for about 3-5 minutes, continuing to break into smaller pieces, until pretty much all the way cooked through.
- Stir in the ginger and cauliflower rice, increase the heat to medium-high, and cook for another 2-4 minutes or until the cauliflower rice has thawed/cooked and the water has evaporated, stirring occasionally.
- Reduce the heat back down to medium and stir in the soy sauce and sesame oil and continue to cook until most of the liquid has been absorbed, about 2 more minutes.
- Serve over rice with any other additions/toppings you want. I always like to finish it with a nice drizzle of olive oil to add some extra healthy fats and flavor.
Items you can prep ahead (optional)
- Finely chop ¼ cup ginger
- Make the beef
- Cook rice, for serving
- Prep any toppings if needed
Substitutions:
- To make vegetarian, you can try this using drained, pressed, and crumbled tofu. Cook it in plenty of oil until some of it has become crisp and there isn’t much water left in the pan. You may want to add some extra salt or soy sauce for flavor.
- Use any ground meat!
- Use 2 cups worth of any very finely chopped vegetables (broccoli, carrot, mushroom, etc…)
Storage:
- Store leftover beef in an airtight container in the fridge for up to 4 days or freezer for up to two months.
Leftovers + Repurposing:
- Reheat your rice (covered with a very wet paper towel) in the microwave until steamy and just warm (about 1 minute). Put beef on top and microwave for another 30-60 seconds. Place toppings on top.
- Make it a beef taco or lettuce wrap – just add everything to a tortilla or lettuce cup!
- Make gingery beef fried rice! Cook the leftover rice in oil in a skillet until a little crispy or warmed through, then stir in the beef and any veggies you want (chopped small so they cook quickly). Serve with the same toppings!
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