Description
A delicious and spicy keto-friendly dish featuring ground beef and a refreshing cucumber salad.
Ingredients
Scale
- 1 pound ground beef (80/20 blend)
- 2 tablespoons soy sauce (or tamari for gluten-free)
- 1 tablespoon gochujang (Korean chili paste)
- 1 tablespoon sesame oil
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 1 teaspoon erythritol or your preferred keto sweetener
- 1 tablespoon rice vinegar
- 1 medium cucumber, thinly sliced
- 1 tablespoon sesame seeds
- 2 green onions, chopped
- Salt and pepper to taste
Instructions
- 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.
- Stir in the soy sauce, gochujang, sesame oil, garlic, ginger, and erythritol. Cook for an additional 3-4 minutes until the beef is well coated and heated through. Season with salt and pepper to taste.
- In a separate bowl, combine the sliced cucumber, rice vinegar, sesame seeds, and chopped green onions. Toss to coat evenly.
- Serve the spicy beef hot, alongside the cucumber salad for a refreshing contrast.
Notes
- For a milder flavor, reduce the amount of gochujang or substitute with sriracha.
- You can also add sliced radishes or shredded carrots to the cucumber salad for extra crunch and color.
- 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: 600mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 0g
- Protein: 24g
- Cholesterol: 80mg