Step 1

Place all the ingredients in a food processor fitted with the blade attachment or a blender and season with pepper. Process continuously until smooth, 2 to 3 minutes. Thin with additional water if needed to make a pourable sauce.

Step 2

Heat 1/2 tablespoon of the oil in a large skillet over medium-high heat until shimmering. Add the beef, season with salt and pepper, and cook, breaking up the meat with a wooden spoon, until browned and cooked through, 6 to 8 minutes. Stir in 1 tablespoon of the coconut aminos and cook for 1 minute more. Remove from the heat and stir in the basil; set aside. Meanwhile, cook the riced broccoli.

Step 3

Heat 1 tablespoon of the oil in a separate large skillet over medium heat. Add the riced broccoli, salt, and pepper, and cook, stirring occasionally, until the broccoli is slightly softened, 3 to 5 minutes. Divide between 4 bowls.

Step 4

Heat the remaining 1 tablespoon oil in the same skillet over medium heat until shimmering. Add the bok choy, garlic, and a pinch of salt, and sauté, tossing occasionally, until just wilted. Stir in the remaining 1/2 tablespoon coconut aminos and cook 1 minute more. Divide over the riced broccoli.

Step 5

Divide the beef mixture, radicchio, scallions, kimchi, and bean sprouts among the bowls. Drizzle with the miso-ginger sauce and sprinkle with the sesame seeds.