NUTRITION

SERVINGS

INGREDIENTS

12 oz Wagyu ground beef

2 cups Broccoli florets

2 cups Cauliflower rice

2 cloves Garlic

1 tsp Fresh ginger

2 tbsp Coconut aminos

1 tsp Toasted sesame oil

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Green onions

PREPARATION

• 1

  Heat a large skillet or wok over medium-high heat until very hot.

• 2

  Add the Wagyu ground beef to the dry skillet, seasoning with sea salt and black pepper.

• 3

  Cook the beef while breaking it into small crumbles with a wooden spoon until browned and slightly crispy, then remove the beef from the pan and set aside.

• 4

  Drain all but one tablespoon of the rendered beef fat from the skillet.

• 5

  Add the broccoli florets to the skillet and sauté for 4 minutes until they are bright green and tender-crisp.

• 6

  Stir in the minced garlic and grated ginger, cooking for 60 seconds until the aromatics are fragrant.

• 7

  Add the cauliflower rice to the pan, tossing with the broccoli for 3 minutes to soften.

• 8

  Return the cooked Wagyu beef to the skillet and pour in the coconut aminos and toasted sesame oil.

• 9

  Stir-fry everything together for 2 minutes until the sauce coats the ingredients and the dish is steaming hot.

• 10

  Garnish with thinly sliced green onions and serve immediately.