Spicy Korean Ground Beef with Cucumber Salad
A quick, flavorful, and healthy keto dinner featuring savory, spicy ground beef with a classic Korean-inspired sauce, served with a crisp, tangy cucumber salad.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 1x
- Category: Dinner
- Method: Stir-Fry
- Cuisine: Korean
- Diet: Gluten-Free, Keto, Low-Carb
Ingredients
Scale
1.5 lbs lean ground beef
1 tbsp avocado oil
5 cloves garlic, minced
1 tbsp fresh ginger, grated
1/3 cup coconut aminos
1–2 tbsp gochujang (check for added sugar)
1 tbsp rice vinegar
2 tsp toasted sesame oil
1/2 tsp black pepper
2–3 green onions, sliced
1 tbsp toasted sesame seeds
1 large English cucumber, thinly sliced
1/4 cup rice vinegar
1 tsp allulose or monk fruit sweetener
1 tsp toasted sesame oil
1/2 tsp sea salt
Instructions
- Make the salad: Whisk 1/4 cup vinegar, sweetener, 1 tsp sesame oil, and salt. Toss with cucumber. Set aside.
- Heat avocado oil in a large skillet. Sauté garlic and ginger for 30-60 seconds until fragrant.
- Add ground beef. Cook 6-8 min, breaking it apart, until fully browned.
- Whisk sauce: coconut aminos, gochujang, 1 tbsp vinegar, 2 tsp sesame oil, pepper.
- Pour sauce over beef. Simmer 2-3 min until thickened.
- Garnish beef with green onions and sesame seeds. Serve with cucumber salad.
Notes
- For a leaner option, use 93% lean beef or ground turkey.
- Adjust gochujang to control spice level. Start with 1 tbsp.
- Excellent for meal prep. Store components separately for up to 4 days.
- Serve in lettuce cups or over cauliflower rice for a complete meal.
Nutrition
- Serving Size: 1/4 of recipe (approx. 1 cup beef + salad)
- Calories: 415
- Sugar: 3
- Sodium: 580
- Fat: 26
- Saturated Fat: 9
- Unsaturated Fat: 14
- Trans Fat: 0
- Carbohydrates: 8
- Fiber: 2
- Protein: 38
- Cholesterol: 105