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Aaliyah

Spicy Keto Korean Beef with Cucumber Salad: Try This!

A delicious and spicy keto-friendly dish featuring ground beef and a refreshing cucumber salad.
Print Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: Korean
Calories: 320
Ingredients Method Nutrition Notes

Ingredients
  

  • 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

Method
 

  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.

Nutrition

Serving: 1servingCalories: 320kcalCarbohydrates: 4gProtein: 24gFat: 24gSaturated Fat: 10gPolyunsaturated Fat: 14gCholesterol: 80mgSodium: 600mgSugar: 1g

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.

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