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Spicy Keto Korean Ground Beef with Cucumber Salad Recipe

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★★★★★

4.2 from 87 reviews

This Spicy Keto Korean Ground Beef with Cucumber Salad offers a flavorful and easy low-carb dinner option. The ground beef is cooked with classic Korean BBQ seasonings like garlic, sesame oil, and soy sauce, delivering a bold and savory taste, while the refreshing cucumber salad with apple cider vinegar balances the dish with a crisp, tangy contrast. Perfect for keto and low-carb lifestyles, this meal is both satisfying and quick to prepare.

Ingredients

Scale

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

  1. Prepare the Cucumber Salad: In a medium bowl, combine the thinly sliced cucumbers and red onion. Sprinkle with apple cider vinegar, sugar-free sweetener, salt, and black pepper. Toss well until the cucumbers are evenly coated with the dressing. Set aside to marinate while cooking the beef, allowing the flavors to meld and the salad to become crisp and tangy.
  2. Brown the Ground Beef: Heat a large skillet over medium-high heat. Add the ground beef and use a spatula to break it apart. Cook the beef until it is browned and no longer pink, about 5-7 minutes. Drain any excess fat if needed to keep it lean and flavorful.
  3. Add Aromatics and Seasonings: Reduce the heat to medium. Add the minced garlic and sesame oil to the skillet with the beef. Sauté for 1-2 minutes until the garlic is fragrant. Stir in the soy sauce (or coconut aminos), sugar-free sweetener, rice vinegar, crushed red pepper flakes, and ground ginger. Cook for another 2-3 minutes, allowing all the flavors to blend beautifully into the meat.
  4. Finish the Beef: Remove the skillet from heat. Stir in half of the sliced green onions and half of the sesame seeds to infuse the beef with fresh, nutty flavor and a bit of crunch.
  5. Serve: Plate the spicy Korean ground beef evenly among four servings. Top each portion with the remaining green onions and sesame seeds for garnish. Serve the flavorful beef alongside the cucumber salad, sprinkled with additional sesame seeds if desired for extra texture and taste.

Notes

  • For a spicier kick, increase the crushed red pepper flakes to suit your heat preference.
  • Use gluten-free soy sauce or coconut aminos if you need a gluten-free option.
  • Adjust the sugar-free sweetener in the cucumber salad if you prefer it less sweet.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days; great for meal prep.

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

Find it online: https://epicrecipebox.com/spicy-keto-korean-ground-beef-with-cucumber-salad-recipe/