Spicy Keto Korean Ground Beef with Refreshing Cucumber Salad – 30-Minute Bold Comfort
Spicy Keto Korean Ground Beef with Refreshing Cucumber Salad is a bold, low-carb dinner featuring savory ground beef in a spicy sesame-garlic sauce paired with crisp, tangy cucumber salad.
Ingredients
1 pound ground beef 80/20
1 tablespoon avocado oil
3 cloves garlic minced
1 tablespoon fresh ginger grated
3 tablespoons coconut aminos or low-sodium tamari
1 tablespoon rice vinegar
1 to 2 teaspoons sugar-free chili paste or red pepper flakes
1 teaspoon sesame oil
2 tablespoons sliced scallions
1 teaspoon sesame seeds
2 English cucumbers thinly sliced
1/2 teaspoon salt
2 tablespoons rice vinegar for salad
1 teaspoon sesame oil for salad
Pinch keto-friendly sweetener optional
Instructions
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Slice cucumbers thinly, sprinkle with salt, and rest for 10 to 15 minutes.
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Pat cucumbers dry and toss with rice vinegar, sesame oil, sweetener, scallions, and sesame seeds. Refrigerate.
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Heat avocado oil in a skillet over medium-high heat.
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Add ground beef, spread evenly, and brown before breaking apart.
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Drain excess grease, leaving about 1 tablespoon.
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Stir in garlic and ginger; cook 30 seconds until fragrant.
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Add coconut aminos, rice vinegar, chili paste, and sesame oil.
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Simmer 3 to 5 minutes until sauce thickens and coats beef.
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Sprinkle with scallions and sesame seeds.
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Serve hot beef with chilled cucumber salad.
Notes
Adjust chili paste to preferred heat level. Store beef and salad separately for best texture. Serve with cauliflower rice or lettuce wraps for a complete keto meal.