Heat avocado oil in a large skillet over medium-high heat.
Add ground beef, breaking into small pieces. Season with salt and pepper.
Cook until deeply browned — about 8–10 minutes.
Divide into three portions. Store two in airtight containers.
Day 1: Heat butter in a nonstick skillet. Add one portion of beef.
Whisk eggs with salt. Pour into skillet. Fold gently until soft curds form.
Top with chives and flaky salt.
Day 2: Warm one portion of beef in a skillet. Add cumin and chili powder.
Warm tortillas. Fill with beef, onion, cilantro. Squeeze lime over top.
Day 3: Heat remaining beef. Add soy sauce and sesame oil.
Serve over rice. Top with green onions, sesame seeds, and fried egg.