In a small bowl, whisk together the coconut aminos, sesame oil, onion powder, red pepper flakes, fish sauce, and black pepper. Set the sauce aside. Mince the garlic cloves and grate the fresh ginger—I always grate ginger on a microplane rather than mincing it because it releases more of those aromatic oils and distributes better throughout the dish.

Heat a large skillet over medium-high heat and add the ground beef with 1 tsp salt. Break the beef into smaller pieces as it cooks, stirring occasionally, until it's fully cooked and no longer pink, about 6 minutes. This step is crucial for developing flavor through browning.

Carefully drain excess fat from the cooked beef using a slotted spoon or by tilting the skillet and pressing the meat against the side. Return the skillet to medium-high heat, add the minced garlic and grated ginger from Step 1, and cook for about 30 seconds, stirring constantly until fragrant. This blooming technique extracts maximum flavor from the aromatics.

Add the diced red bell pepper and shredded carrots to the skillet along with the sauce mixture from Step 1. Stir well to combine and cook for 6-8 minutes until the vegetables are tender but still have a slight bite. I like to taste the mixture at the end and adjust seasoning if needed—sometimes the vegetables release moisture and dilute the flavors slightly.

Divide the riced cauliflower evenly among your meal prep containers, creating a base for each serving. Top each container with an equal portion of the beef and vegetable mixture from Step 4. Let the containers cool to room temperature before sealing and refrigerating for the week.