Description
This spicy Keto Korean Ground Beef paired with a crisp cucumber salad is a bold, low-carb dinner that’s quick, easy, and loaded with Korean BBQ-inspired flavor. Ready in 30 minutes and perfect for busy weeknights.
Ingredients
For the Korean Ground Beef:
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1 lb (450 g) ground beef (85% lean)
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2 garlic cloves, minced
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1 tbsp (15 ml) sesame oil
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1/4 cup (60 ml) soy sauce or coconut aminos
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2 tbsp (30 ml) sugar-free sweetener (erythritol or monk fruit)
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1 tbsp (15 ml) rice vinegar
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1/2 tsp (2.5 ml) crushed red pepper flakes (adjust to taste)
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1/4 tsp (1.25 ml) ground ginger
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3 green onions, sliced
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1 tbsp (15 ml) sesame seeds
For the Cucumber Salad:
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2 medium cucumbers, thinly sliced
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1/4 red onion, thinly sliced
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1 tbsp (15 ml) apple cider vinegar
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1 tbsp (15 ml) sugar-free sweetener
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1/2 tsp (2.5 ml) salt
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1/4 tsp (1.25 ml) black pepper
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1 tsp (5 ml) sesame seeds (optional garnish)
Instructions
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Toss cucumbers and red onion with vinegar, sweetener, salt, and pepper. Let marinate while you cook the beef.
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In a skillet over medium-high heat, cook the ground beef for 5–7 minutes, breaking it apart. Drain if needed.
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Reduce heat. Stir in garlic and sesame oil; cook for 1–2 minutes.
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Add soy sauce, sweetener, rice vinegar, red pepper flakes, and ginger. Simmer 2–3 minutes.
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Stir in half the green onions and sesame seeds. Remove from heat.
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Plate the beef and top with the remaining green onions and sesame seeds. Serve with the chilled cucumber salad.
Notes
Adjust the spice level by changing the red pepper flakes.
Swap in ground turkey, chicken, or pork as needed.
Serve over cauliflower rice or lettuce wraps for variety.
Store salad separately to keep it crisp for later servings.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Skillet
- Cuisine: Korean-American Fusion