Description
A cozy, spicy weeknight meal featuring ground beef served over a refreshing cucumber salad.
Ingredients
Scale
- 1 pound ground beef 80/20 blend
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon gochujang Korean chili paste
- 1 tablespoon minced garlic
- 1 teaspoon grated ginger
- 1 tablespoon erythritol or your preferred keto sweetener
- 1 teaspoon rice vinegar
- 1 cucumber, thinly sliced
- 1 tablespoon green onions, chopped
- 1 tablespoon sesame seeds
- Salt and pepper to taste
Instructions
- In a large skillet over medium-high heat, add the ground beef. Cook until browned, breaking it apart with a spatula, about 5-7 minutes. Drain excess fat if necessary.
- Stir in the soy sauce, sesame oil, gochujang, minced garlic, grated ginger, erythritol, and rice vinegar. Cook for another 3-5 minutes until the sauce thickens slightly. Season with salt and pepper to taste.
- While the beef is cooking, prepare the cucumber salad. In a bowl, combine the sliced cucumber, green onions, and sesame seeds. Toss gently to mix.
- Serve the spicy beef over a bed of cucumber salad. Garnish with additional sesame seeds and green onions if desired.
Notes
Leftovers can be stored in an airtight container in the fridge for up to 3 days—keep cucumber salad separate until ready to serve.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Korean
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 3g
- Sodium: 650mg
- Fat: 25g
- Saturated Fat: 9g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 22g
- Cholesterol: 75mg