Looking for a keto-friendly, flavorful dish that’s easy to prepare? Look no further than Keto Korean Beef with Cucumber Salad! This dish features ground beef cooked in a savory and spicy Korean-inspired sauce, served over a refreshing cucumber salad. It’s the perfect balance of heat, umami, and crunch, making it an ideal low-carb meal for any occasion. Whether you’re following a keto diet or simply craving something light and spicy, this recipe is sure to satisfy your taste buds.
Why You’ll Love This Recipe
This dish packs a punch of flavor with every bite. The ground beef is seasoned with gochujang, a Korean chili paste, creating a delightful spiciness, while the sweetener balances out the heat, giving you a perfect umami-rich base. The cucumber salad provides a refreshing contrast to the savory beef, with sesame seeds and green onions adding texture and flavor. Quick to make in just 25 minutes, this meal is perfect for busy weeknights or as a tasty addition to your meal prep routine.
Ingredients
Tip: you’ll find full ingredients and measurements in the recipe card below
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1 pound ground beef (80/20 blend)
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2 tablespoons soy sauce
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1 tablespoon sesame oil
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1 tablespoon gochujang (Korean chili paste)
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1 tablespoon minced garlic
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1 teaspoon grated ginger
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1 tablespoon erythritol (or your preferred keto sweetener)
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1 teaspoon rice vinegar
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1 cucumber, thinly sliced
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1 tablespoon green onions, chopped
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1 tablespoon sesame seeds
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Salt and pepper to taste
Instructions
Step 1: Cook the Ground Beef
In a large skillet over medium-high heat, add the ground beef. Cook until browned, breaking it apart with a spatula, about 5-7 minutes. If there’s any excess fat, drain it off.
Step 2: Prepare the Sauce
Stir in the soy sauce, sesame oil, gochujang, minced garlic, grated ginger, erythritol (or your preferred keto sweetener), and rice vinegar. Let the mixture cook for another 3-5 minutes until the sauce thickens slightly. Season with salt and pepper to taste.
Step 3: Prepare the Cucumber Salad
While the beef is cooking, prepare the cucumber salad. In a bowl, combine the thinly sliced cucumber, chopped green onions, and sesame seeds. Toss gently to combine.
Step 4: Assemble and Serve
Serve the spicy Korean beef over a bed of cucumber salad. Garnish with additional sesame seeds and green onions if desired. Enjoy this delicious, low-carb meal!
Variations
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Add Veggies: Add some stir-fried vegetables, like bell peppers or zucchini, to the beef mixture for added texture and flavor.
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Make it Sweet: If you like a sweeter touch, increase the erythritol or your preferred sweetener to balance the spiciness of the gochujang.
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Different Protein: If you’re not a fan of beef, you can substitute it with ground chicken or turkey for a leaner option.
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Heat Level: Adjust the gochujang to your preferred spice level, adding more for a bolder flavor or reducing it for a milder version.
Heating and Storage
Leftovers can be stored in the refrigerator for up to 3 days. To reheat, simply warm the beef in a skillet over low heat or in the microwave. If the sauce thickens too much during storage, you can add a splash of water or more soy sauce to loosen it up.
Frequently Asked Questions
Can I use regular sugar instead of erythritol?
Yes, if you’re not strictly following a keto diet, you can substitute erythritol with regular sugar. However, this will increase the carb count.
Can I make this ahead of time?
Yes, you can cook the beef ahead of time and store it in the refrigerator. Prepare the cucumber salad fresh when you’re ready to serve.
Can I use a different type of vinegar?
Rice vinegar works best for its mild, slightly sweet flavor, but you can substitute it with apple cider vinegar if needed.
Can I add more vegetables to the beef?
Absolutely! You can add more vegetables, such as mushrooms, bell peppers, or spinach, to the beef mixture for added nutrients and flavor.
Can I make this dish spicier?
Yes, you can increase the amount of gochujang or add a bit of chili flakes or fresh chopped chili peppers to make the dish hotter.
Can I use ground pork instead of beef?
Yes, ground pork would work well in this dish, adding a slightly different flavor profile while still keeping the dish savory and satisfying.
Is this recipe dairy-free?
Yes, this recipe is naturally dairy-free as it doesn’t contain any cheese or dairy products.
Can I serve this dish with something else?
This dish pairs beautifully with cauliflower rice, zucchini noodles, or a side of sautéed greens for a complete low-carb meal.
Can I freeze the leftover beef?
Yes, the beef can be frozen for up to 3 months. Make sure to store it in an airtight container or freezer bag for best results.
Can I make this dish vegetarian?
Yes, you can substitute the ground beef with crumbled tofu or tempeh for a vegetarian option. Adjust the seasoning to taste.
Conclusion
Keto Korean Beef with Cucumber Salad is a flavorful, spicy, and refreshing dish that fits perfectly into a low-carb lifestyle. The savory, umami-packed beef combined with the crisp, refreshing cucumber salad creates a meal that’s both satisfying and light. Quick to make and easy to adjust based on your preferences, this dish is sure to become a regular in your weeknight rotation.
Print
Keto Korean Beef with Cucumber Salad
- Total Time: 25 minutes
- Yield: 4 servings
- Diet: Gluten Free
Description
Looking for a low-carb, flavorful dish? This Keto Korean Beef with Cucumber Salad combines savory beef, spicy gochujang sauce, and a refreshing cucumber salad for a satisfying, keto-friendly meal. Quick to prepare and perfect for meal prep!
Ingredients
For the Ground Beef:
1 pound ground beef (80/20 blend)
2 tablespoons soy sauce
1 tablespoon sesame oil
1 tablespoon gochujang (Korean chili paste)
1 tablespoon minced garlic
1 teaspoon grated ginger
1 tablespoon erythritol (or your preferred keto sweetener)
1 teaspoon rice vinegar
Salt and pepper, to taste
For the Cucumber Salad:
1 cucumber, thinly sliced
1 tablespoon green onions, chopped
1 tablespoon sesame seeds
Instructions
In a large skillet over medium-high heat, add ground beef. Cook until browned, breaking it apart with a spatula (about 5–7 minutes). Drain excess fat if necessary.
Stir in soy sauce, sesame oil, gochujang, minced garlic, grated ginger, erythritol, and rice vinegar. Cook for 3–5 minutes until the sauce thickens slightly. Season with salt and pepper to taste.
In a separate bowl, combine thinly sliced cucumber, green onions, and sesame seeds. Toss gently to combine.
Serve the spicy Korean beef over a bed of cucumber salad. Garnish with extra sesame seeds and green onions if desired.
Notes
- Add Veggies: Stir-fry bell peppers, zucchini, or spinach with the beef for added flavor and nutrition.
- Sweeten it More: Increase erythritol or your preferred keto sweetener for a sweeter flavor.
- Heat Level: Adjust the gochujang or add fresh chili for a spicier version.
- Different Protein: Use ground chicken, turkey, or ground pork instead of beef for a different flavor.
- Make it Vegan: Substitute ground beef with crumbled tofu or tempeh for a vegetarian option.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Baking
- Cuisine: korean
