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Spicy Keto Korean Beef with Cucumber Salad

Spicy Keto Korean Beef with Cucumber Salad is Delightful


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  • Author: Sara
  • Total Time: 25 minutes
  • Yield: 4 servings 1x
  • Diet: Keto

Description

A delightful and spicy keto-friendly dish featuring ground beef served over a refreshing cucumber salad.


Ingredients

Scale
  • 1 pound ground beef (80/20 blend)
  • 2 tablespoons soy sauce
  • 1 tablespoon sesame oil
  • 1 tablespoon gochujang (Korean chili paste)
  • 1 tablespoon minced garlic
  • 1 teaspoon grated ginger
  • 1 tablespoon erythritol or your preferred keto sweetener
  • 1 teaspoon rice vinegar
  • 1 cucumber, thinly sliced
  • 1 tablespoon green onions, chopped
  • 1 tablespoon sesame seeds
  • Salt and pepper to taste

Instructions

  1. In a large skillet over medium-high heat, add the ground beef. Cook until browned, breaking it apart with a spatula, about 5-7 minutes. Drain excess fat if necessary.
  2. Stir in the soy sauce, sesame oil, gochujang, minced garlic, grated ginger, erythritol, and rice vinegar. Cook for another 3-5 minutes until the sauce thickens slightly. Season with salt and pepper to taste.
  3. While the beef is cooking, prepare the cucumber salad. In a bowl, combine the sliced cucumber, green onions, and sesame seeds. Toss gently to mix.
  4. Serve the spicy beef over a bed of cucumber salad. Garnish with additional sesame seeds and green onions if desired.

Notes

  • For extra crunch, add sliced radishes to the cucumber salad.
  • If you prefer a milder dish, reduce the amount of gochujang or substitute with a milder chili paste.
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Category: Main Dish
  • Method: Skillet
  • Cuisine: Korean

Nutrition

  • Serving Size: 1 serving
  • Calories: 320
  • Sugar: 1g
  • Sodium: 800mg
  • Fat: 24g
  • Saturated Fat: 10g
  • Unsaturated Fat: 14g
  • Trans Fat: 0g
  • Carbohydrates: 4g
  • Fiber: 0g
  • Protein: 24g
  • Cholesterol: 80mg