Start by melting coconut oil in wok or deep sauté pan over medium high heat. then add in ground beef, using a wooden spoon to break up, and season with salt and pepper. cook until no longer pink, and then add in garlic and ginger paste, then cook for another minute.
Lower heat to medium and add in broccoli and mushrooms, tossing in. add in liquid aminos (or soy sauce), coconut milk and 2 tsp. of sriracha; bring to a boil then turn heat to low. let everything simmer, cooking the coconut milk down to a rich, thick sauce.
Once thickened, about 6-7 minutes, add in basil and fresh jalapeños before serving!
I served ours with some cauliflower rice I steamed separately with salt and pepper, but this would taste amazing over jasmine or brown rice!