Ingredients
**For the Korean Beef:**
1 lb ground beef
2 cloves garlic, minced
1 tablespoon sesame oil
2 tablespoons soy sauce (or coconut aminos for keto)
1 tablespoon erythritol or monk fruit sweetener
1 tablespoon gochujang or chili garlic paste (adjust to heat preference)
1/2 teaspoon ground ginger
2 green onions, chopped
Sesame seeds, for garnish
**For the Cucumber Salad:**
1 large cucumber, thinly sliced
1 teaspoon rice vinegar
1/2 teaspoon sesame oil
Salt to taste
Red pepper flakes (optional)
Instructions
1. In a skillet over medium heat, add sesame oil and garlic. Sauté until fragrant.
2. Add ground beef and cook until browned, breaking it into crumbles.
3. Stir in soy sauce, sweetener, gochujang, and ground ginger. Simmer for 5 minutes until thickened.
4. Stir in green onions and remove from heat. Sprinkle with sesame seeds before serving.
5. For the cucumber salad, toss all ingredients in a bowl and chill for 10 minutes.
6. Serve beef warm with cucumber salad on the side. Enjoy!
Notes
• Substitute ground turkey or pork if preferred.
• Serve over cauliflower rice or lettuce wraps for a full keto meal.
• Add shredded carrots or radish to the salad for more crunch.
- Prep Time: 10
- Cook Time: 15
- Category: Main Dish
- Method: Stovetop
- Cuisine: Korean-Inspired
Nutrition
- Serving Size: 1 beef portion + salad
- Calories: 320
- Sugar: 2g
- Sodium: 680mg
- Fat: 24g
- Saturated Fat: 8g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 22g
- Cholesterol: 75mg
Keywords: keto korean beef, low carb beef bowl, spicy ground beef recipe, cucumber salad side dish