Spicy Keto Korean Ground Beef with Cucumber Salad

This Spicy Keto Korean Ground Beef with Cucumber Salad combines the bold flavors of Korean BBQ with the simplicity of a ground beef skillet, accompanied by a refreshing cucumber salad for a balanced, low-carb meal that's both satisfying and easy to prepare.

Course Dinner

Cuisine Keto, Korean

Keyword Easy Keto Dinner, Keto Cucumber Salad, Keto Korean Ground Beef, Low Carb Korean Beef, Spicy Ground Beef

Prep Time 15

Cook Time 15

Total Time 30

Servings servings

Calories 320kcal

Equipment

Medium bowl
Large skillet
Spatula
Cutting board
Knife
Measuring cups and spoons

Ingredients

For the Korean Ground Beef:

1 pound ground beef (85% lean)
2 cloves garlic, minced
1 tablespoon sesame oil
¼ cup soy sauce or coconut aminos for a soy-free option
2 tablespoons sugar-free sweetener erythritol or monk fruit
1 tablespoon rice vinegar
½ teaspoon crushed red pepper flakes adjust to taste
¼ teaspoon ground ginger
3 green onions, sliced
1 tablespoon sesame seeds

For the Cucumber Salad:

2 medium cucumbers, thinly sliced approx. 470g
¼ red onion, thinly sliced
1 tablespoon apple cider vinegar
1 tablespoon sugar-free sweetener erythritol or monk fruit
½ teaspoon salt
¼ teaspoon black pepper
1 teaspoon sesame seeds for garnish optional

Instructions

Prepare the Cucumber Salad: In a medium bowl, combine the sliced cucumbers and red onion. Sprinkle with apple cider vinegar, sugar-free sweetener, salt, and pepper. Toss until the cucumbers are well coated. Set aside to marinate while you cook the beef.
Brown the Ground Beef: In a large skillet over medium-high heat, add the ground beef, breaking it apart with a spatula as it cooks. Cook until the beef is browned and no longer pink, about 5-7 minutes. Drain excess fat if necessary.
Add Aromatics and Seasonings: Lower the heat to medium. Add minced garlic and sesame oil to the skillet with the beef and sauté for 1-2 minutes until fragrant. Stir in the soy sauce, sugar-free sweetener, rice vinegar, red pepper flakes, and ground ginger. Cook for an additional 2-3 minutes, allowing the flavors to meld.
Finish the Beef: Remove the skillet from heat. Stir in half of the sliced green onions and half of the sesame seeds.
Serve: Divide the spicy Korean ground beef among plates and top with the remaining green onions and sesame seeds. Serve with the cucumber salad on the side, garnished with additional sesame seeds if desired.

Notes

For a spicier kick, increase the amount of red pepper flakes as desired.

Ensure the soy sauce is gluten-free if you are strictly gluten-free or use coconut aminos as an alternative.

If you prefer a less sweet cucumber salad, adjust the amount of sugar-free sweetener to taste.

This dish can be stored in an airtight container in the refrigerator for up to 3 days, making it a great option for meal prep.

Nutrition