In a large pan, add 2 Tbsp sesame oil, then add the ground beef. Cook until almost all pink is gone, then drain some liquid.
Add 3 tsp garlic, ⅓ c. coconut aminos, 3 Tbsp brown sugar, 1 Tbsp sesame oil, 1 Tbsp ginger paste, 1 Tbsp grated Asian pear, red pepper flakes, and pepper. Mix well, scraping the bottom of the pot to get up any browned bits.
Steam your riced cauliflower, add to bowls and top with the Korean Beef. Garnish with green onions and toasted sesame seeds, and enjoy!
