Kale and Beef Rice Bowls


For the Pickled Carrots

1/2 cup water

1/4 cup unseasoned rice vinegar

2 teaspoons honey or sugar

Pinch of sea salt

2 medium carrots, shaved into ribbons with a peeler

For the Sesame Beef and Kale,

3 tablespoons gluten-free tamari

2 tablespoons honey or sugar

1 tablespoon toasted sesame oil

1 teaspoon tapioca flour

2 tablespoons toasted sesame seeds

1 tablespoon avocado oil

1 pound ground beef

4 large leaves of curly kale, de-stemmed and torn into small pieces

For the Fried Eggs

Avocado oil

2 to 4 eggs

For Serving

1 1/2 cups jasmine rice, cooked according to package directions

2 scallions, thinly sliced on the diagonal

For the Pickled Carrots

Mix the water, rice vinegar, honey, and salt in a small saucepan.

Warm over medium heat until steam rises and sugar is dissolves.

Put carrot ribbons in a glass bowl and pour vinegar mixture over them.

Toss to combine and let sit.

For the Sesame Beef and Kale,

Sesame beef and kale, start by by mixing the tamari, honey, sugar, and tapioca flour into a bowl.

Add some of your favorite hot sauce to reach your desired level of heat.

Next, toast sesame seeds in a dry pan on medium-low heat, stirring frequently, until golden brown.

Transfer the seeds to a bowl and wipe out the pan.

Add avocado oil and change the temperature to medium high.

When oil is hot, add ground beef., then let it cook undisturbed until browned on the bottom, then cook, stirring frequently and breaking up, until no longer pink.

Add half the sauce and stir, then add kale a handful at a time, stirring until each handful has wilted before adding more.

Cook and stir for 2 to 3 minutes, until the kale is cooked to your liking.

Taste and add additional sauce if desired, or reserve the rest for serving.

Transfer the beef, kale, and sauce to a bowl and cover to keep warm.

For the Fried Eggs

Wipe out the pan thoroughly so eggs don't stick.

Add 1/8 inch of avocado oil and heat till very hot.

Crack two eggs into the pan (careful the oil will splatter).

Reduce heat slightly and cook 3 minutes, or until edges of the eggs are lacy and brown.

Carefully tilt pan and spoon hot over the eggs that are not cooked.

Remove from the pan as soon as the eggs are cooked to your liking.

Repeat if you are making four eggs, adding more oil if needed.

Serve the rice in bowls topped with the beef and kale, pickled carrots, fried eggs, toasted sesame seeds, and scallions, then serve and enjoy.
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