Thai Basil Beef

• 2 lbs. ground beef
• 1 C shredded carrots
• 6 baby bell peppers, thinly sliced
• 3 green onions, thinly sliced
• 1 tsp fish sauce
• 2 T honey
• 2 T sesame oil
• 3/4 C coconut aminos
• 1 lime, juiced
• 8 garlic cloves, minced
• 2 T minced ginger root
• 1 C fresh basil, roughly chopped
• 1/3 C cashews, toasted
• 1 T avocado oil
• 2-10oz bags frozen cauliflower rice
• 2/3 C coconut milk
• 1/3 C toasted coconut flakes
• 1/2 tsp sea salt

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1. Heat the avocado oil in a large skillet on low heat, add garlic and ginger. Sauté for 1-2 minutes until the mixture is fragrant, being careful not to burn it. Turn the heat to medium and add the ground beef. Break it up into small pieces and continue cooking until the beef is no longer pink. Drain any excess fat from the pan.
2. Add the carrots, bell peppers, green onions, coconut aminos, fish sauce, honey, sesame oil, and lime juice. Continue cooking, stirring occasionally until most of the liquid has cooked down and evaporated.
3. While the beef is cooking, in a separate large sauté pan on medium heat, add the cauliflower rice. Cook until it is no longer frozen, stirring occasionally. This should take about 5-7 minutes. Add the coconut milk, toasted coconut flakes, and sea salt.  Continue cooking an additional 5-7 minutes. The rice should be hot and the milk should be absorbed.
4. Stir the basil into the beef mixture. Serve the beef on top of the coconut cauliflower rice and top with the toasted cashews.