This Spicy Keto Korean Ground Beef is both savory and full of flavor! Made with ground beef, soy sauce, and a kick of spice, it’s a tasty meal that’s low in carbs.
The cool cucumber salad on the side adds a refreshing crunch. I love how the flavors balance each other out—it’s perfect any time you want a quick and fun dinner!
Making this dish is super easy. Just cook the beef, whip up the salad, and you’re ready to enjoy a delightful plate that won’t mess with your diet!
Key Ingredients & Substitutions
Ground Beef: Use 80/20 ground beef for a perfect balance of flavor and moisture. If you prefer a leaner option, ground turkey or chicken works too; just be aware it might have a milder flavor.
Sesame Oil: This oil adds a nutty flavor. If unavailable, use olive oil or avocado oil, but add a dash of sesame seeds for that signature taste.
Gochugaru: These Korean red pepper flakes bring heat and depth. If you can’t find it, crushed red pepper can work but will offer less complexity. Adjust the amount based on your spice tolerance.
Rice Vinegar: Ideal for a light tang, but white vinegar can substitute if that’s all you have. Just use a bit less as it’s stronger in flavor.
Cucumber: English cucumbers have fewer seeds and are perfect for salads. If you’re in a pinch, regular cucumbers work too; just remove the seeds if needed!
How Do You Ensure the Ground Beef Is Cooked Perfectly?
The key to perfectly cooked ground beef is to break it up well as it cooks. Ensure your skillet is at medium heat to prevent burning while still cooking through. Here’s how:
- Heat the sesame oil first and sauté your onion until translucent — this step builds flavor.
- Add garlic and ginger, cooking just one minute to avoid burning.
- Add the ground beef, continuously breaking it apart with your spatula for even cooking.
- Cook until the beef is no longer pink, about 8-10 minutes. No need to rush; this step enhances the flavor!
Spicy Keto Korean Ground Beef with Cucumber Salad
Ingredients You’ll Need:
For the Ground Beef:
- 1 lb ground beef
- 1 tablespoon sesame oil
- 1 small onion, diced
- 2 garlic cloves, minced
- 1-inch piece of ginger, grated
- 2 tablespoons soy sauce (or coconut aminos for keto)
- 1 tablespoon gochugaru (Korean red pepper flakes)
- 1 tablespoon sriracha (adjust for spice preference)
- 1 tablespoon rice vinegar
- Salt and pepper to taste
- 1 green onion, sliced for garnish
- 1 tablespoon sesame seeds for garnish
For the Cucumber Salad:
- 1 large cucumber, thinly sliced
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1 teaspoon gochugaru (optional)
- Salt to taste
- 1 green onion, thinly sliced for garnish
For Serving:
- Cooked cauliflower rice or rice of choice (optional)
How Much Time Will You Need?
This delightful spicy keto dish will take about 25 minutes in total—5 minutes for prep and 20 minutes for cooking. Perfect for a quick weeknight dinner!
Step-by-Step Instructions:
1. Cook the Ground Beef:
In a large skillet, start by heating the sesame oil over medium heat. Once it’s hot, add the diced onion and sauté for about 5 minutes, until the onion is soft and translucent. Next, stir in the minced garlic and grated ginger, cooking for an additional minute until they smell delicious.
2. Brown the Beef:
Now, add the ground beef to the skillet. Use a spatula or wooden spoon to break it apart as it cooks. Let it cook for about 8-10 minutes, stirring occasionally, until it’s nicely browned and fully cooked through. Make sure to drain any excess fat if needed!
3. Season the Beef:
Once the beef is cooked, stir in the soy sauce, gochugaru, sriracha, rice vinegar, salt, and pepper. Let everything simmer together for 3-4 minutes to enhance those wonderful flavors, stirring occasionally.
4. Prepare the Cucumber Salad:
While the beef is simmering, you can quickly make the cucumber salad. In a bowl, mix together the sliced cucumber, rice vinegar, sesame oil, and gochugaru (if you want some added spice!). Sprinkle a little salt on top and toss everything to coat the cucumber well. Set it aside to let the flavors mingle.
5. Serve and Enjoy:
When the beef is ready, it’s time to serve! Spoon the hot beef into bowls over some cauliflower rice if you like, then top it with the refreshing cucumber salad. Finish with a garnish of sliced green onions and sesame seeds before digging in. Enjoy your delicious and spicy keto meal!
Can I Substitute Ground Beef with Another Protein?
Absolutely! Ground turkey or chicken are great alternatives and can be used in the same quantities. You may want to add a bit more seasoning as these meats are milder in flavor. For a vegetarian option, try crumbled tofu or tempeh and adjust the cooking time accordingly.
What If I Don’t Have Gochugaru?
If you can’t find gochugaru, you can substitute it with paprika and a pinch of cayenne for heat. Start with 1 tablespoon of paprika and gradually add cayenne to your spice preference. The flavor will differ slightly but it should still be delicious!
How to Store Leftovers
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, warm gently in a skillet over medium heat or in the microwave. If the beef seems dry, add a splash of water or broth to help retain moisture.
Can I Make the Cucumber Salad Ahead of Time?
Yes, you can prepare the cucumber salad a few hours in advance. Just keep it in the fridge in an airtight container. If you’re making it too far ahead, consider adding the seasoning just before serving to keep the cucumbers crisp!
