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PdfIn a small bowl, whisk together the gochujang, low-sodium soy sauce, grated ginger, and minced garlic with a splash of water to thin it out.
Heat a non-stick skillet over medium-high heat. Add your choice of lean meat and cook until fully browned and cooked through, draining any excess fat.
Pour the sauce mixture directly over the meat in the skillet. Reduce heat to low and toss continuously for 2 minutes until the meat is fully glazed.
In a serving bowl, combine equal parts cooked rice and cauliflower rice to create a high-fiber 50/50 base.
Spoon the glazed meat over the rice base and serve alongside steamed greens.