Description

This Spicy Keto Korean Beef with Cucumber Salad is a flavorful, low-carb dish that combines tender beef in a spicy-sweet Korean sauce with a crisp cucumber salad. An easy, 20-minute keto meal that’s healthy, balanced, and full of flavor!

Ingredients

**For the Korean Beef:**

1 pound ground beef (85/15 or lean)

1 tablespoon sesame oil

2 cloves garlic, minced

1 teaspoon fresh ginger, grated

2 tablespoons soy sauce (or coconut aminos for keto)

1 tablespoon rice vinegar

1 tablespoon sriracha or gochujang (adjust to taste)

1 tablespoon erythritol or honey substitute

1/4 teaspoon crushed red pepper flakes (optional)

2 green onions, sliced

1 teaspoon sesame seeds (for garnish)

**For the Cucumber Salad:**

1 English cucumber, thinly sliced

1 teaspoon sesame oil

1 teaspoon rice vinegar

1/2 teaspoon soy sauce

Salt, to taste

Pinch of chili flakes (optional)

Cook Mode Prevent your screen from going dark

Instructions

1. In a skillet over medium heat, add sesame oil. Once hot, sauté garlic and ginger until fragrant (about 30 seconds).

2. Add ground beef and cook until browned, breaking it up with a spatula.

3. Drain excess fat if needed, then stir in soy sauce, vinegar, sriracha, erythritol, and red pepper flakes.

4. Simmer for 3–4 minutes until sauce thickens slightly and coats the beef.

5. Stir in green onions and remove from heat.

6. Meanwhile, in a small bowl, toss cucumber slices with sesame oil, vinegar, soy sauce, salt, and chili flakes.

7. Serve spicy Korean beef with the cucumber salad on the side. Garnish with sesame seeds and extra green onions.

Notes

For extra flavor, top with a fried egg or serve over cauliflower rice.

Make it spicier by adding extra sriracha or gochujang.

Use ground turkey or chicken for a leaner version.

Store leftovers in the fridge for up to 3 days and reheat gently.