I recently tried this Spicy Keto Korean Ground Beef with Cucumber Salad Recipe, and I have to say, it blew me away! The flavors are bold, tangy, and just the right level of heat. I love how easy it is to make a weeknight dinner feel special without spending hours in the kitchen.

The cucumber salad adds a refreshing crunch that perfectly balances the spicy beef. After making it, I knew I had found a new go-to keto-friendly recipe. You can also enjoy similar flavor inspiration from the Valentine’s Day Snack Mix Recipe for a sweet and salty treat alongside this meal.

Ingredients

Here’s what you’ll need to bring this recipe to life. I always recommend using fresh ingredients whenever possible, as they make a noticeable difference in flavor.

1 lb ground beef – Choose 80/20 for juiciness and flavor.
2 cloves garlic, minced – Fresh garlic really enhances the depth of the sauce.
1 tbsp ginger, grated – Adds a warm, aromatic kick.
3 tbsp soy sauce – I prefer low-sodium to control saltiness.
1 tbsp sesame oil – Toasted sesame oil brings authentic Korean flavor.
2 tsp sriracha – Adjust depending on your heat tolerance.
1 tsp erythritol or preferred keto-friendly sweetener – Balances the spiciness.
1/4 tsp black pepper – Freshly cracked works best.
1 medium cucumber – Thinly sliced for a refreshing salad texture.
1 tbsp rice vinegar – Enhances the cucumber’s tangy flavor.
1 tsp sesame seeds – For garnish and subtle nutty taste.
2 green onions, sliced – Adds color and mild sharpness.

Note: Several servings

Variations

This recipe is versatile, and you can tweak it to suit different dietary needs or flavor preferences:

For dairy-free: The original recipe is already dairy-free, so no changes needed.
For extra heat: Add 1/2 tsp crushed red pepper flakes or extra sriracha.
For added crunch: Include thinly sliced bell peppers or shredded cabbage in the salad.
For sugar-free: Stick with erythritol or monk fruit instead of sugar. You can also pair it with a creamy treat like the Creamy 4 Ingredient Valentine’s Day Dip Recipe for a balanced snack experience.

Cooking Time

Prep Time: 10 minutes
Cooking Time: 12 minutes
Total Time: 22 minutes

Equipment You Need

Skillet – To cook the beef evenly and develop flavor.
Mixing bowls – For tossing the cucumber salad ingredients.
Knife and cutting board – For chopping garlic, ginger, and green onions.
Measuring spoons – Ensures the right balance of seasoning.
Spatula – To stir and break up ground beef while cooking.

How to Make Spicy Keto Korean Ground Beef with Cucumber Salad Recipe

Prepare the Ingredients

Start by gathering and prepping all your ingredients. Mince the garlic, grate the ginger, slice the cucumber, and chop the green onions. Having everything ready makes cooking smoother and faster.

Cook the Ground Beef

Heat the skillet over medium heat and add the ground beef. Stir it frequently until browned and fully cooked, about 7–8 minutes. Drain excess fat if needed to keep the dish keto-friendly.

Make the Sauce

Mix soy sauce, sesame oil, sriracha, erythritol, and black pepper in a small bowl. Pour the sauce over the cooked beef, stirring well to coat all the meat evenly. Let it simmer for 2–3 minutes so the flavors meld.

Prepare the Cucumber Salad

Combine sliced cucumber, rice vinegar, sesame seeds, and green onions in a bowl. Toss gently and let it sit for a few minutes to marinate. This keeps the salad crisp yet flavorful.

Assemble and Serve

Plate the cooked beef alongside the cucumber salad. Garnish with extra sesame seeds or green onions if desired. Serve immediately while the beef is warm and the salad chilled.

Additional Tips for Making this Recipe Better

From my experience, a few tweaks can take this dish to the next level:

I like to let the beef sit in the sauce for an extra 2–3 minutes off the heat to absorb more flavor.
Using a mandoline slicer for the cucumber makes the salad look restaurant-quality.
Toast the sesame seeds lightly before adding them for an enhanced nutty aroma.
I sometimes sprinkle a few chili flakes on top for a visually appealing spice kick.

How to Serve Spicy Keto Korean Ground Beef with Cucumber Salad

This dish is perfect for a quick lunch or dinner. Serve it on a plate with the cucumber salad on the side for color contrast. You can also wrap the beef in lettuce leaves for a low-carb Korean-style taco. Garnish with extra green onions or a drizzle of sesame oil to make it look irresistible.

Nutritional Information

Here’s a quick snapshot of the main nutrients per serving:

Calories: ~320 kcal – Perfect for a filling, low-carb meal.
Protein: 22 g – Helps you stay satisfied longer.
Carbohydrates: 5 g – Keeps it keto-friendly and low-carb.
Fat: 24 g – Healthy fats from beef and sesame oil.

Make Ahead and Storage

Storing

This dish keeps well in the fridge for up to 3 days. Store the beef and cucumber salad separately to prevent sogginess.

Freezing

You can freeze the cooked beef (without cucumber salad) in an airtight container for up to 2 months. Reheat in a skillet over medium heat until warmed through.

Reheating

For best results, reheat the beef on the stove rather than the microwave to maintain texture. Add a splash of water or sesame oil if it feels dry.

Why You’ll Love This Recipe

If you’re wondering why this dish has quickly become a favorite in my kitchen, here’s why:

Quick and easy: Ready in under 25 minutes, making weeknight meals stress-free.
Keto-friendly: Low in carbs, high in protein and healthy fats.
Bold flavor: Sweet, spicy, and savory in every bite.
Versatile: Can be served with salad, lettuce wraps, or cauliflower rice.
Fresh and vibrant: The cucumber salad adds crunch and freshness that balances the spicy beef.

Ash Tyrrell