Description
A bold and flavorful dish combining spicy ground beef and a refreshing cucumber salad, perfect for keto diets.
Ingredients
- 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
- 1 cucumber, thinly sliced
- 1 tablespoon green onions, chopped
- 1 tablespoon sesame seeds
- Salt and pepper to taste
Instructions
- Gather all the necessary ingredients.
- Heat a large skillet over medium-high heat and cook the ground beef until browned, about 5-7 minutes.
- Stir in the soy sauce, sesame oil, gochujang, garlic, ginger, erythritol, and rice vinegar. Cook for an additional 3-5 minutes.
- In a separate bowl, combine sliced cucumber with green onions and sesame seeds. Toss gently.
- Serve the spicy Korean beef over the cucumber salad and garnish with additional sesame seeds and green onions.
Notes
For a lighter option, substitute ground beef with ground turkey or chicken. To maintain cucumber salad’s freshness, store it separately until serving.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Korean