Ingredients:

  • 1 lb lean ground beef (93% lean)
  • 1 tbsp avocado oil
  • 3 cloves garlic, minced
  • 1 tsp fresh ginger, grated
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 3 tbsp coconut aminos
  • 1 tbsp honey
  • 1 tsp sriracha
  • 1 tsp toasted sesame oil
  • 1 tbsp apple cider vinegar
  • 3 cups cooked quinoa
  • 2 cups broccoli florets, bite-sized
  • 1 cup shredded carrots
  • 2 stalks green onions, sliced
  • 1 tbsp sesame seeds

Instructions:

  1. Heat the avocado oil in a 12-inch cast iron skillet or heavy-bottomed non-stick pan over medium-high heat until it shimmers.
  2. Add the lean ground beef, breaking it into large chunks. Let it sit undisturbed for 3-4 minutes until a deep mahogany crust forms, then stir and continue cooking until browned.
  3. Add the minced garlic and ginger to the pan and sauté for 60 seconds until fragrant.
  4. Whisk together the coconut aminos, honey, sriracha, toasted sesame oil, and apple cider vinegar in a small bowl.
  5. Pour the glaze mixture over the browned beef. Stir constantly for 2-3 minutes as the sauce bubbles and reduces into a glossy coating.
  6. Divide the cooked quinoa, broccoli, and shredded carrots into four bowls. Top with the glazed beef, sliced green onions, and sesame seeds.