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In a large pan, heat the coconut oil over medium heat. Add the finely chopped celery, minced ginger and garlic and finely sliced chili. Optionally set aside a bit of chili for garnishing. Saute for 3 minutes, then add the ground beef. Brown the meat, about 5 minutes. Add the coconut aminos, fish sauce, sweetener and tomato paste. Cook until the beef is done, about 5 minutes. Add the sesame oil and lime juice and stir well. Sprinkle with sesame seeds and sliced spring onions. Serve, for example on a bed of cauliflower rice or with zoodles. # Meal Prep Tip You can store the dish in an airtight container for 5 days in the fridge or up to 6 months in the freezer. If possible, thaw overnight in the fridge. Reheat in the microwave or on the stovetop. For best results, add the sesame oil, lime juice, sesame seeds and spring onions only after reheating.
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