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Spicy Keto Korean Ground Beef with Cucumber Salad

A quick and flavorful dish that combines spicy ground beef with a refreshing cucumber salad, perfect for a healthy weeknight dinner.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Korean
Calories: 300
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 pound ground beef Use lean ground beef for a healthier option.
  • 2 tablespoons soy sauce For a gluten-free version, use tamari.
  • 1 tablespoon gochugaru Korean red pepper flakes for spiciness.
  • 1 teaspoon garlic powder
  • 1 teaspoon ginger powder
  • 1 tablespoon sesame oil For flavor; can substitute with olive oil.
Cucumber Salad Ingredients
  • 1 medium cucumber, thinly sliced Adds crunch and freshness.
  • 2 tablespoons rice vinegar
  • 1 teaspoon sugar substitute Balances the acidity of the vinegar.

Method
 

Preparation
  1. In a large skillet, heat sesame oil over medium heat. Add ground beef and cook until browned. Drain excess fat.
  2. Stir in soy sauce, gochugaru, garlic powder, and ginger powder. Cook for an additional 2-3 minutes for a flavor kick.
  3. In a separate bowl, mix sliced cucumber, rice vinegar, and sugar substitute. Toss well to combine.
Serving
  1. Serve the spicy ground beef alongside the cucumber salad, garnished with chopped green onions.

Notes

Leftovers can be refrigerated for 3-4 days or frozen for up to 2 months. Reheat on the stove or in the microwave. For extra heat, add more gochugaru. Can substitute ground beef with ground turkey or chicken for a lighter option.