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Spicy Keto Korean Ground Beef with Cucumber Salad Recipe
Ash Tyrrell

Spicy Keto Korean Ground Beef with Cucumber Salad Recipe

I recently tried this Spicy Keto Korean Ground Beef with Cucumber Salad, 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.
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Total Time 22 minutes
Ingredients Method Notes

Ingredients
  

  • 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.

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.

Notes

  • 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.