Preparation

In a small bowl, combine the julienned carrot (¼ cup) and the julienned zucchini (½ small) with the white vinegar (1 Tbsp) and set aside to soak for 10 minutes to slightly soften and infuse flavor.

In another small bowl, mix the mayonnaise (2 Tbsp), hot sauce (1 tsp), smoked paprika (½ tsp), garlic powder (¼ tsp), and apple cider vinegar (¼ tsp) to create the keto sriracha sauce. Set aside.

Heat a skillet over medium heat and melt the butter (1 Tbsp). Add the ground beef (6 oz) to the skillet and season with salt and pepper. Cook for 4–5 minutes, breaking it up with a spatula, until browned.

Drain any excess liquid if necessary, then add the soaked zucchini and carrots to the beef along with the soy sauce or coconut aminos (1 Tbsp). Stir everything together and cook for another 2–3 minutes until the vegetables are tender but still slightly crisp.

In a separate small pan, fry the egg (1) to your preferred doneness, seasoning lightly with salt and pepper.

Plate the beef and vegetable mixture in a bowl, drizzle generously with the sriracha sauce, and top with the fried egg. Serve hot.