Korean Ground Beef Bowl with Cauliflower Rice

Dice the carrot

Mince the garlic

Heat 1/2 the olive oil in a large wok over medium-high heat.

Using a grater, grate the cauliflower to make the cauliflower rice.

Add the ground beef and carrots to the wok and season with salt. Cook for about 8-10 minutes, breaking up with a spatula and stirring occasionally, until browned.

In a small bowl, whisk together the beef stock, sesame oil, ground ginger, and red pepper flakes. to taste. Set the sauce aside.

Make a well in the beef and add the minced garlic. Saute for about a minute, until fragrant.

Mix the garlic into the beef.

Heat the remaining oil in a skillet over medium-high heat.

Add cauliflower rice. Season with sea salt and black pepper, if desired. Saute for 3-5 minutes, until golden.

Pour the sauce over the beef. Bring to a simmer, then reduce heat and simmer for 3-4 minutes, until the sauce is reduced and thickened.

Chop the cucumber into approximately 1cm thick circles.

Divide the cauliflower rice among plates. and top with ground beef mixture.

Garnish with sliced spring onions, and cucumber slices.