You can opt to make this recipe with ground chicken or pork, but either way, it is amazing! This is power packed with flavor and nutrient dense as well. I would argue it’s perfect any time of year, but it sure was a comforting bowl of goodness on a super cold winter-like “spring” day we had in Oregon with rain, hail and even snow!

INGREDIENTS FOR THE COCONUT LEMONGRASS “RICE”

• 1 medium/large head Cauliflower (or buy riced cauliflower)
• 1 Tbsp Coconut or Avocado Oil
• 1/4 tsp pink Himalayan or sea salt
• 1 Tbsp toasted sesame oil
• 6 Tbsp full fat coconut milk (canned)
• ¼ cup fresh lemongrass, chopped

DIRECTIONS

(Skip this step if you bought pre-riced cauliflower)
Wash and cut the cauliflower into chunks and shred in a food processor.

Heat a large pan over medium heat. Add the coconut or avocado oil and allow to warm, then add the cauliflower rice and salt. Cook for about 5 minutes, stirring occasionally. (Strain excess liquid off if using frozen cauliflower).

Add the sesame oil, coconut milk and lemongrass and stir well.

INGREDIENTS FOR THE THAI BASIL BEEF

• 2 large carrots cut into matchsticks
• 4 baby bells peppers sliced
• 1 hot red pepper, sliced
• 2 green onions, chopped
• 1 Tbsp fish sauce
• 2 Tbsp sesame oil
• Juice of 1 lime + lime wedges for serving
• 4 cloves garlic minced or grated
• 2 Tbsp fresh ginger grated
• 1 pound ground beef
• pinch of black pepper
• 1/3 cup + 2 Tbsp coconut aminos, divided
• 1/3 cup sweet thai chili sauce
• 2 cups fresh basil leaves sliced or chopped (plus more for garnish)
• Toasted sesame seeds + chopped roasted peanuts for serving (optional)

DIRECTIONS

Add the carrots, peppers, hot red pepper, green onions, fish sauce, lime juice and 2 Tbsp coconut aminos to a medium bowl. Toss well and set aside.

Heat a large wok or skillet over medium heat. Heat the oil then add the garlic and ginger. Cook 15-30 seconds then add the beef and season with black pepper.

Once the beef is browned, add 1/3 cup coconut aminos, sweet Thai chili sauce and 1 cup of the chopped fresh basil.

Bring the mixture to a simmer about 3-5 minutes, stirring to make sure all is combined well. Remove from the heat and stir in the remaining 1 cup fresh basil.

Divide the coconut “rice” among the bowls, top with equal amounts of beef mixture. Add the carrots + pepper on top of the beef. Optional: garnish with chopped peanuts, fresh basil and toasted sesame seeds. Enjoy!