Spicy Keto Korean Ground Beef with Cucumber Salad Recipe

Introduction

This Spicy Keto Korean Ground Beef with Cucumber Salad is a flavorful, low-carb meal perfect for busy weeknights. Packed with bold spices and refreshing crunch, it’s an easy dish that brings vibrant Korean-inspired flavors to your table.

Ingredients

• 1 pound ground beef (85% lean)
• 2 cloves garlic, minced
• 1 tablespoon sesame oil
• 1/4 cup soy sauce
• 2 tablespoons sugar-free sweetener
• 1 tablespoon rice vinegar
• 1/2 teaspoon crushed red pepper flakes
• 1/4 teaspoon ground ginger
• 3 green onions, sliced
• 1 tablespoon sesame seeds
• 2 medium cucumbers, thinly sliced
• 1/4 red onion, thinly sliced
• 1 tablespoon apple cider vinegar
• 1 tablespoon sugar-free sweetener
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 teaspoon sesame seeds for garnish

Instructions

1. Step 1: Prepare the cucumber salad by combining the thinly sliced cucumbers and red onion in a medium bowl. Sprinkle with apple cider vinegar, sugar-free sweetener, salt, and black pepper. Toss well to coat and set aside to marinate.
2. Step 2: In a large skillet over medium-high heat, add the ground beef. Break it apart with a spatula and cook until browned and no longer pink, about 5-7 minutes. Drain excess fat if needed.
3. Step 3: Lower the heat to medium. Add the minced garlic and sesame oil to the beef, sautéing for 1-2 minutes until fragrant. Stir in soy sauce, sugar-free sweetener, rice vinegar, crushed red pepper flakes, and ground ginger. Cook for another 2-3 minutes to blend the flavors.
4. Step 4: Remove the skillet from heat. Stir in half of the sliced green onions and half of the sesame seeds.
5. Step 5: Serve the spicy Korean ground beef on plates. Top with the remaining green onions and sesame seeds. Serve the cucumber salad on the side, garnished with additional sesame seeds if you like.

Tips & Variations

• For extra heat, add more crushed red pepper flakes or a dash of gochujang if not strictly keto.
• Swap ground beef for ground turkey or chicken for a leaner option.
• Use fresh ginger instead of ground for a brighter flavor.
• If you prefer a milder cucumber salad, reduce the apple cider vinegar or rinse the cucumbers after marinating.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat the ground beef gently in a skillet or microwave. The cucumber salad is best enjoyed fresh but can be stored separately for 1-2 days.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular sweetener instead of sugar-free?

Yes, you can substitute sugar or your preferred sweetener, but it will increase the carb content, which may not be suitable for strict keto diets.

Is this recipe gluten-free?

This recipe can be gluten-free if you use gluten-free soy sauce or tamari. Regular soy sauce contains wheat.

Spicy Keto Korean Ground Beef with Cucumber Salad Recipe

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★★★★★

4.9 from 82 reviews

A flavorful and spicy keto-friendly Korean ground beef dish served with a refreshing cucumber salad. This quick and easy recipe blends savory, tangy, and spicy flavors with low-carb ingredients perfect for a healthy meal.

• Author: Anna
• Prep Time: 10 minutes
• Cook Time: 12 minutes
• Total Time: 22 minutes
• Yield: 4 servings 1x
• Category: Main Dish
• Method: Stovetop
• Cuisine: Korean
• Diet: Diabetic

Ingredients

Scale 1x2x3x

For the Spicy Korean Ground Beef:

• 1 pound ground beef (85% lean)
• 2 cloves garlic, minced
• 1 tablespoon sesame oil
• 1/4 cup soy sauce
• 2 tablespoons sugar-free sweetener
• 1 tablespoon rice vinegar
• 1/2 teaspoon crushed red pepper flakes
• 1/4 teaspoon ground ginger
• 3 green onions, sliced (half for mixing, half for garnish)
• 1 tablespoon sesame seeds (half for mixing, half for garnish)

For the Cucumber Salad:

• 2 medium cucumbers, thinly sliced
• 1/4 red onion, thinly sliced
• 1 tablespoon apple cider vinegar
• 1 tablespoon sugar-free sweetener
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 teaspoon sesame seeds for garnish

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 thoroughly to coat the vegetables well. Set aside to marinate and develop flavor while you cook the beef.
2. Brown the Ground Beef: Heat a large skillet over medium-high heat. Add the ground beef and break it apart using a spatula. Cook for about 5-7 minutes until the beef is fully browned and no longer pink. Drain excess fat from the skillet if needed.
3. Add Aromatics and Seasonings: Reduce the heat to medium. Stir in the minced garlic and sesame oil, sautéing for 1-2 minutes until fragrant. Add soy sauce, sugar-free sweetener, rice vinegar, crushed red pepper flakes, and ground ginger. Mix well and cook an additional 2-3 minutes to blend the flavors.
4. Finish the Beef: Remove the skillet from heat. Incorporate half the sliced green onions and half the sesame seeds into the beef, stirring gently.
5. Serve: Plate the spicy Korean ground beef, topping with the remaining green onions and sesame seeds for garnish. Serve alongside the marinated cucumber salad, which can also be garnished with extra sesame seeds if desired.

Notes

• This recipe is keto-friendly and low in carbohydrates.
• Using sugar-free sweetener keeps it suitable for diabetic diets.
• Drain excess fat from the beef to keep the dish lean.
• Adjust the crushed red pepper flakes to your preferred spice level.
• The cucumber salad can be prepared ahead and refrigerated for up to 2 days.

Keywords: keto Korean ground beef, spicy ground beef, cucumber salad, low carb Korean recipe, diabetic friendly Korean beef