Irresistibly Spicy Keto Korean Beef with Cucumber Salad Dish
This Spicy Keto Korean Beef with Cucumber Salad dish is a burst of flavors and low in carbs, perfect for busy weeknight dinners.
Equipment
- skillet
- Mixing bowl
Ingredients
For the Beef
- 1 pound Ground Beef Choose lean ground beef for a healthier option
- 3 tablespoons Soy Sauce Opt for low-sodium soy sauce
- 2 tablespoons Gochujang Korean chili paste for spice and depth
- 2 cloves Garlic Minced or finely chopped
- 1 tablespoon Ginger Grated for zest
- 1 teaspoon Sesame Oil Adds nutty richness
- 2 stalks Green Onions Chopped for garnish
For the Cucumber Salad
- 2 medium Cucumbers Thinly sliced, preferably English
- 3 tablespoons Rice Vinegar Substitute with apple cider vinegar if desired
- 1 tablespoon Sesame Seeds Toasted for a nutty crunch
- 1 teaspoon Red Pepper Flakes Adjust for desired spice level
- 1 tablespoon Sugar Substitute Low-carb alternative to add sweetness
Instructions
How to Make Spicy Keto Korean Beef with Cucumber Salad
- In a bowl, combine low-sodium soy sauce, gochujang, minced garlic, and grated ginger to create a flavorful marinade for the beef.
- Heat a skillet over medium-high heat. Add lean ground beef and cook until browned, about 5-7 minutes.
- Pour the marinade over the browned beef and stir well, cooking for an additional 2-3 minutes until heated through.
- In a separate bowl, combine sliced cucumbers, rice vinegar, toasted sesame seeds, and red pepper flakes. Toss gently to combine and let sit for a few minutes.
- Plate the spicy Korean beef alongside the refreshing cucumber salad and garnish with chopped green onions.
- Enjoy this flavorful and satisfying meal that’s perfect for a keto-friendly lifestyle!
Notes
Optional: Add chopped peanuts to the cucumber salad for extra crunch.