• Place all ingredients for the sauce in a blender and blend until smooth. Set aside.

Instant Pot Method

• Turn on the Instant Pot and press Saute. When it indicates that it's "Hot," add avocado oil.
• Add ground beef and onion, and cook while breaking up the meat until it's no longer pink, about 6-7 minutes.
• Add garlic and ginger, and sauté for 1 more minute.
• Hit Cancel, then put on an oven mitt to carefully remove the pot to drain the excess fat. I poured it over a colander then placed the meat back in the pot.
• Return the pot to the Instant Pot and stir in the sauce.
• Cover with lid and set the pressure valve to Sealing. Cook on HIGH for 6 minutes.
• Once it beeps to a finish, let it naturally release pressure for 10 minutes before opening the lid.
• Place the Instant Pot back on Saute and stir in arrowroot starch.
• Let it simmer and thicken for 5 more minutes, then remove from heat. Taste, then add more salt if needed.
• Sprinkle with green onions and sesame seeds before serving.

Stove Top Method

• Heat avocado oil in a large skillet over medium heat.
• Add ground beef and onion, and cook while breaking up the meat until it's no longer pink, about 6-7 minutes.
• Add garlic and ginger, and sauté for 1 more minute.
• Drain the excess fat into the sink over a colander.
• Add the sauce and stir together well. Continue to stir while cooking for 6-7 minutes and the sauce is reduced.
• If there's too much liquid, stir in arrowroot starch and simmer for up to 5 minutes until thickened.
• Taste, then add more salt if needed.
• Sprinkle with green onions and sesame seeds before serving.