I remember the first time I made this Spicy Keto Korean Ground Beef with Cucumber Salad Recipe — the aroma filled my kitchen instantly. The spicy, savory beef combined with the cool, crisp cucumber salad was unforgettable. It felt like a restaurant-quality meal made right at home. I loved how quickly it came together with simple ingredients.

Ever since that day, it has become one of my favorite weeknight dinners, especially when planning comforting meals like carrot-apple-zucchini-bread-recipe for a balanced weekly menu or pairing it with hearty breakfast favorites such as country-gravy-breakfast-enchiladas-recipe for a full spread.

Ingredients You’ll Need

Here is everything required to make this delicious keto recipe. Each ingredient plays an important role in balancing flavor and texture.

For the Spicy Korean Ground Beef:

1 pound ground beef (85% lean works best for flavor without too much grease)
2 cloves garlic, minced (fresh garlic gives stronger taste)
1 tablespoon sesame oil (adds nutty aroma)
¼ cup soy sauce or coconut aminos (use coconut aminos for soy-free option)
2 tablespoons sugar-free sweetener (monk fruit or erythritol keeps it keto)
1 tablespoon rice vinegar (balances sweetness)
½ teaspoon crushed red pepper flakes (adjust to your spice level)
¼ teaspoon ground ginger (adds warmth)
3 green onions, sliced (for freshness)
1 tablespoon sesame seeds (optional garnish)

For the Cucumber Salad:

2 medium cucumbers, thinly sliced (English cucumbers stay crisp longer)
¼ red onion, thinly sliced (adds color and mild sweetness)
1 tablespoon apple cider vinegar (gives tangy flavor)
1 tablespoon sugar-free sweetener
½ teaspoon salt
¼ teaspoon black pepper
1 teaspoon sesame seeds (optional topping)

Note: This recipe serves approximately 4 people.

Variations

You can easily customize this recipe:

Dairy-Free & Soy-Free: Use coconut aminos instead of soy sauce.
Extra Vegetables: Add shredded cabbage, bell peppers, or zucchini to the beef.
Make It Sweeter: Adjust the sugar-free sweetener to taste.
Add More Heat: Increase red pepper flakes or add chili paste.
Low-Fat Option: Use lean ground turkey or chicken instead of beef.

Cooking Time

Prep Time: 15 minutes
Cooking Time: 15 minutes
Total Time: 30 minutes

This recipe is quick, making it perfect for busy evenings.

Equipment You Need

Large skillet – Used to cook and brown the beef evenly.
Mixing bowl – For preparing the cucumber salad.
Cutting board – For slicing vegetables safely.
Sharp knife – Helps create thin, even slices.
Spatula or wooden spoon – For breaking up and stirring the beef.

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

Prepare the Cucumber Salad

Start by slicing the cucumbers and red onion thinly. Place them in a bowl and add vinegar, sweetener, salt, and pepper. Toss everything together until well combined. Let the salad sit while you cook the beef so the flavors can blend.

Cook the Ground Beef

Heat sesame oil in a large skillet over medium-high heat. Add the ground beef and break it apart while cooking. Continue stirring until the beef is browned and fully cooked. Drain excess fat if needed to keep the dish balanced.

Add Flavor to the Beef

Add minced garlic and cook until fragrant. Stir in soy sauce or coconut aminos, sweetener, rice vinegar, ginger, and red pepper flakes. Let the mixture simmer for a few minutes so the sauce thickens and coats the beef evenly.

Combine and Serve

Remove the skillet from heat and sprinkle in green onions and sesame seeds. Serve the spicy beef alongside the chilled cucumber salad. Enjoy immediately for the best flavor and texture contrast.

Additional Tips for Making This Recipe Better

I always use fresh garlic instead of pre-minced for stronger flavor.
I let the beef brown properly before adding sauce to enhance taste.
I slice cucumbers just before serving to keep them crunchy.
I taste the sauce before serving and adjust sweetness or spice if needed.
I sometimes serve it over cauliflower rice for a complete keto meal.

How to Serve Spicy Keto Korean Ground Beef with Cucumber Salad

This dish looks beautiful when plated properly. I like to serve the spicy beef in a bowl with cucumber salad on the side. For extra presentation, sprinkle sesame seeds and extra green onions on top. It also tastes amazing over cauliflower rice or inside lettuce wraps. Adding a lime wedge on the side gives a fresh finishing touch.

Nutritional Information

This recipe is low in carbs and high in protein, making it perfect for keto lifestyles.

Calories: Approximately 320 per serving
Protein: About 25g
Carbohydrates: Around 6g
Fat: Approximately 20g

Make Ahead and Storage

Refrigeration

Store the beef and cucumber salad separately in airtight containers. Keep in the refrigerator for up to 3 days. This helps maintain freshness and texture.

Freezing

You can freeze only the cooked beef mixture. Place it in a sealed container and freeze for up to 2 months. Do not freeze the cucumber salad, as it will lose its crunch.

Reheating

Reheat the beef in a skillet over low heat until warmed through. Add a small splash of water if needed to keep it moist. Always serve the cucumber salad fresh for best results.

Why You’ll Love This Recipe

This meal is a favorite for many reasons:

Quick and Easy: Ready in just 30 minutes.
Keto-Friendly: Low in carbs and high in healthy fats.
Full of Flavor: Spicy, savory, sweet, and tangy in every bite.
Meal Prep Friendly: Great for lunches and weekly planning.
Customizable: Easy to adjust spice, sweetness, or protein type.

If you’re searching for a simple yet bold dinner idea, this Spicy Keto Korean Ground Beef with Cucumber Salad is perfect. It’s satisfying, refreshing, and incredibly easy to prepare. Once you try it, I’m sure it will become one of your go-to keto meals.

Ash Tyrrell