Cook your rice. Rinse your rice with cold water in a fine mesh sieve or colander, draining the excess water. Repeat twice more. When rice is completely rinsed and drained, combine it with 2 ¾ cup bone broth, ½ teaspoon of salt and 1 tablespoon of ghee and bring to a boil. Cover and reduce heat to a low simmer for 20 minutes. When finished cooking, remove from heat and let rest for 5 minutes covered.

Cook your ground beef. While rice is cooking, heat the avocado oil in a large stovetop skillet over medium-high heat. Add the shallot and garlic and saute until softened and fragrant, 2 to 3 minutes. Add the ground beef and stir for 3 to 4 minutes, breaking up any large chunks with a spatula.

Add the vegetables. Stir in the vegetables and sprinkle the mixture with sea salt and pepper. Cook for 5 minutes, or until vegetables are softened and the beef is no longer pink.

Make your teriyaki sauce. While the beef and veggies are cooking, whisk together all of your teriyaki sauce ingredients together in a small bowl. You can skip this step and purchase a clean, gluten-free teriyaki sauce to save time.

Add the sauce + pineapple. Pour the teriyaki sauce over the mixture and add in the pineapple, stirring the mixture frequently, for another 3 to 4 minutes, until the sauce has thickened.

Assemble bowls and serve. Remove from heat and serve the ground beef mixture over the basmati rice. Top with sesame seeds, green onion and cilantro.