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In a small bowl, stir together the coconut aminos, honey, sesame oil, garlic, ginger, white scallion parts, pepper, and chili paste.
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In a large skillet set over medium-high heat, heat the cooking oil. Brown the meat for 5 to 8 minute, break it up with a spatula as it cooks. Continue cooking until the meat is no longer pink. Add the sauce to the skillet, bringing it to a quick boil, and then reduce the heat to low. Cover and simmer for about 4 minutes.
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Serve warm, sprinkle with the green scallion tops and sesame seeds over the cauliflower rice with steamed broccoli on the side.