Combine coconut aminos, toasted sesame oil, ginger, pear, fish sauce, rice vinegar, garlic and crushed red pepper flakes. Whisk until well combined. Set aside.
In a large skillet over medium high heat, heat olive oil. Add the ground beef, salt and pepper and break up with the back of spoon. Cook until the beef is cooked through, no longer pink, about 5-7 minutes.
Drain off the excess fat then add the beef back to skillet with the prepared sauce. Cook, stirring, until the sauce reduces and coats the meat, about 4 minutes.
Remove from heat. Cover to keep warm and set aside.