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A bowl of spicy Korean ground beef served with a side of sliced marinated cucumbers and sesame seeds.

Spicy Keto Korean Ground Beef with Cucumber Salad

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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Calories: 345
Ingredients Method

Ingredients
  

  • 1 lb (450g) 80/20 ground beef
  • 3 cloves garlic , minced
  • 1 tablespoon fresh ginger, grated
  • 1/4 cup coconut aminos or tamari
  • 2 tablespoons brown monk fruit sweetener
  • 1 tablespoon toasted sesame oil, divided
  • 1 teaspoon gochugaru (Korean red pepper flakes) or red pepper flakes, divided
  • 1 teaspoon srirach a
  • 3 green onions , thinly sliced
  • 2 Persian cucumbers , thinly sliced
  • 2 tablespoons unseasoned rice vinegar
  • 1/2 teaspoon kosher salt
  • 1 teaspoon toasted sesame seeds

Method
 

  1. In a small bowl, combine the sliced cucumbers, rice vinegar, 1 teaspoon of toasted sesame oil, 1/2 teaspoon of gochugaru, and salt; toss well and set aside to marinate.
  2. In a separate small jar, whisk together the coconut aminos, monk fruit sweetener, sriracha, and the remaining 1/2 teaspoon of gochugaru to create the stir-fry sauce.
  3. Heat a large skillet or wok over medium-high heat and add the ground beef.
  4. Cook the beef until fully browned and slightly crispy, breaking it into small crumbles with a spatula; drain excess liquid or fat from the pan.
  5. Add the minced garlic and grated ginger to the beef and sauté for 60-90 seconds until highly fragrant.
  6. Pour the sauce mixture over the beef and stir to coat evenly.
  7. Simmer the beef for 2-3 minutes until the sauce reduces and forms a glossy glaze over the meat.
  8. Stir in half of the sliced green onions and remove from heat.
  9. Divide the beef into four bowls and serve immediately with the chilled cucumber salad, garnished with remaining green onions and sesame seeds.