Ginger Ground Beef Bowls

Steps

1. Cook the rice (optional): If you’re serving with white rice (1 1/2 cups), follow the package instructions or your preferred method, and then set it aside to cool. I usually cook rice in my Instant Pot for a hands-off method while I work on other parts of the meal.
2. Make the sauce: In a bowl or jar with a lid, combine coconut aminos (1/2 cup), sesame oil (1 tablespoon), onion powder (1 teaspoon), red pepper flakes (1 teaspoon) and fish sauce (1 teaspoon). Shake or stir until combined, then set aside.
3. Cook the meat: Place a large deep non-stick skillet or Dutch oven over medium heat. When hot, add ground beef (2 pounds) and salt (1 teaspoon). Use a wooden spoon or spatula to break the meat into small pieces as it cooks. Cook the meat for about 6 minutes or until cooked through, stirring occasionally. Drain excess grease if there’s a lot in the pan.
4. Add the veggies: Reduce heat to medium-low and make a small well in the center of the pan. Add garlic (3 cloves, minced) and ginger (2 tablespoons, minced), then saute until fragrant, about 30 seconds. Finally, add the red bell pepper (1, finely diced), carrots (2 medium, finely diced), and prepared sauce to the pan. Cook for 6-8 minutes, stirring occasionally, until the vegetables have softened.
5. Meal prep it: Add 1 cup frozen cauliflower rice or cooked white rice to each meal prep container. Portion the ginger ground beef evenly between 4-5 meal prep containers. Garnish with green onions and sesame seeds if you wish. Store in an airtight container for up to 4 days in the refrigerator, or up to 3 months in the freezer.