Heat your cast iron skillet over medium heat. Add the 1 tablespoon olive oil, 1 pound ground beef, 1/2 chopped yellow onion, the whites of the green onions and 1 teaspoon salt. Break up the beef with a spoon, and cook for 10-15 minutes until cooked through, the onions are soft, and most of the moisture as evaporated.
While the beef is cooking, make the stir fry sauce. In a mason jar or bowl, combine the bone broth, coconut aminos, veracha (or hot sauce), tapioca starch, ginger + garlic. Stir to combine. Set aside.
When the beef is cooked through and the onions are soft, add in the chopped bell pepper. Cook for 2-3 minutes until it is tender, but still has a crunch.
Next, stir in the stir fry sauce. Cook for 1-2 minutes until the sauce has thickened and all the beef is coated.
Serve warm over cauliflower rice topped with sesame seeds and the greens of the green onions.
Leftovers will keep in an airtight container for 5 days refrigerated, or frozen up to 6 months.