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.
Step 2: Prepare the SauceStir 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.
Step 3: Prepare the Cucumber SaladIn a separate bowl, combine thinly sliced cucumber, green onions, and sesame seeds. Toss gently to combine.
Step 4: Assemble and ServeServe 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
- Diet: Gluten Free
