Description
A bold and spicy keto-friendly Korean ground beef dish paired with a refreshing cucumber salad for a vibrant meal.
Ingredients
Scale
- 1 lb lean ground beef
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, minced
- 2 tbsp Korean gochujang paste
- 1 cup firm cucumbers, diced
- 2 tbsp low-sodium soy sauce
- 1 tbsp sesame oil (plus extra for drizzling)
- 2 tbsp rice vinegar
- 1 tbsp toasted sesame seeds (optional)
Instructions
- Heat a large skillet over medium-high heat. Once hot, add the ground beef, breaking it apart with a wooden spoon. Cook for about 5-7 minutes until browned and crispy.
- Reduce the heat to medium, and toss in the minced garlic and ginger. Cook for another 2 minutes until fragrant.
- Stir in the gochujang paste, mixing it well with the beef.
- Pour in the low-sodium soy sauce and rice vinegar, stirring thoroughly. Let it simmer on low for a few minutes.
- In a medium bowl, toss the diced cucumber with a splash of rice vinegar and a drizzle of sesame oil. Sprinkle some sesame seeds if desired.
- To serve, scoop out a portion of the spicy ground beef onto a plate, adding the cucumber salad on the side.
Notes
Serve in rustic bowls or as lettuce wraps for a fun, interactive meal.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Korean
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 3g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 26g
- Cholesterol: 70mg
Keywords: korean beef, keto recipe, ground beef, spicy, low carb