Delightful Spicy Keto Korean Beef with Cucumber Salad Dish
Quick and easy Delightful Spicy Keto Korean Beef with Cucumber Salad Dish packed with bold Korean flavors. This low carb dinner recipe is perfect for busy weeknights, featuring savory ground beef, fresh cucumber salad, and a spicy gochujang sauce ready in just thirty minutes.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Korean-Inspired
- Diet: Gluten Free
Ingredients
1 pound Ground Beef (80/20 blend recommended)
2 tablespoons Soy Sauce (gluten-free if needed)
1 tablespoon Sesame Oil
1 tablespoon Gochujang (or sriracha for milder heat)
1 tablespoon Minced Garlic
1 teaspoon Grated Ginger
1 tablespoon Erythritol
1 teaspoon Rice Vinegar (or apple cider vinegar)
Salt and Pepper (to taste)
1 Cucumber (thinly sliced)
1 tablespoon Green Onions (chopped)
1 tablespoon Sesame Seeds (optional)
Instructions
Cook the Beef:
Heat a large skillet over medium-high heat. Add ground beef and cook for 5–7 minutes, breaking it apart as it browns. Cook until no longer pink and slightly crispy.
Add the Sauce:
Stir in soy sauce, sesame oil, gochujang, minced garlic, grated ginger, erythritol, and rice vinegar. Simmer for 3–5 minutes until the sauce thickens and coats the beef evenly. Adjust salt and pepper to taste.
Prepare the Cucumber Salad:
In a separate bowl, combine thinly sliced cucumber, chopped green onions, and sesame seeds. Toss gently to mix.
Serve:
Plate the cucumber salad and top with the spicy Korean beef. Garnish with extra sesame seeds and green onions if desired.
Notes
For extra heat, add red pepper flakes or additional gochujang.
For stricter keto macros, ensure your gochujang is low in added sugars.
Substitute coconut aminos for soy sauce if avoiding soy.
Store leftovers in an airtight container for up to 3 days in the refrigerator.
This dish pairs well with cauliflower rice for a more filling keto meal.
