Method

• Heat a 12 inch skillet with the sesame oil over medium-high heat, then add the ground beef and break it into small crumbles with a spatula as it cooks for about 4 minutes. Look for light browning across the beef and less moisture collecting in the skillet.
• Add the pressed garlic, ground ginger, and chile flakes, then raise the heat to high and cook for 2 to 3 minutes. The beef should become deeply browned and crisp at the edges while the garlic smells fragrant rather than dark or bitter.
• Stir in the tamari, white vinegar, low carb brown sugar, and Siracha, and cook for another minute while tossing the beef through the sauce. The liquid should bubble briefly and thicken into a light glaze that coats the crumbles.
• Turn off the heat, squeeze in the lime juice, and spoon the beef over cauliflower rice; top with scallions and cilantro if desired. The finished bowl should smell bright and sesame-forward, with glossy beef over a warm, dry base.