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Spicy Keto Korean Beef with Cucumber Salad: Try This!


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

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

  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, 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.
  3. In a separate bowl, combine the sliced cucumber, rice vinegar, sesame seeds, and chopped green onions. Toss to coat evenly.
  4. 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