Irresistibly Spicy Keto Korean Beef with Cucumber Salad Dish
Enjoy a bold and satisfying meal with this Keto Korean Beef and Cucumber Salad, perfect for a low-carb diet.
Servings 4 servings
Calories 350kcal
Equipment
- Skillet
Ingredients
For the Beef Dish
- 1 lb Ground Beef Opt for an 80/20 blend
- 3 tbsp Soy Sauce Use gluten-free if necessary
- 1 tbsp Sesame Oil
- 2 tbsp Gochujang Substitute with sriracha for milder heat
- 3 cloves Minced Garlic Fresh preferred
- 1 tbsp Grated Ginger Use fresh for optimal flavor
- 1 tbsp Erythritol Keto-friendly sweetener
- 2 tbsp Rice Vinegar Apple cider vinegar can be alternative
- to taste Salt and Pepper Essential for flavor
For the Cucumber Salad
- 1 large Cucumber Slice thin for crunch
- 3 stalks Green Onions Chopped
- 1 tbsp Sesame Seeds Optional garnish
Instructions
Cooking Instructions
- Heat Skillet: Over medium-high heat, add the ground beef and cook for about 5-7 minutes, stirring occasionally until browned.
- Mix Sauce: Add soy sauce, sesame oil, gochujang, minced garlic, grated ginger, erythritol, and rice vinegar to the skillet with the beef. Stir to combine and simmer for 3-5 minutes.
- Prepare Salad: In a separate bowl, combine the thinly sliced cucumber, chopped green onions, and optional sesame seeds. Toss gently.
- Serve: Spoon the spicy beef mixture over the cucumber salad and garnish with additional sesame seeds and green onions.
Notes
Drain excess fat from the beef for a lighter dish. Serve salad fresh for best texture.