Description
A flavorful and spicy keto-friendly dish featuring ground beef cooked in a Korean style, served with a refreshing cucumber salad.
Ingredients
Scale
- 1 pound ground beef (80/20)
- 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 preferred sweetener
- 1 teaspoon rice vinegar
- 1 cucumber, thinly sliced
- 1 tablespoon sesame seeds
- 2 green onions, chopped
- Salt and pepper to taste
- 1 tablespoon olive oil
Instructions
- In a large skillet, heat olive oil over medium-high heat.
- Add ground beef and cook until browned, breaking it apart with a spatula, about 5-7 minutes.
- Stir in soy sauce, sesame oil, gochujang, minced garlic, grated ginger, erythritol, and rice vinegar. Cook for an additional 3-5 minutes until the beef is well coated and heated through. Season with salt and pepper to taste.
- While the beef is cooking, prepare the cucumber salad. In a bowl, combine sliced cucumber, sesame seeds, and chopped green onions. Toss gently to mix.
- Serve the spicy beef hot, garnished with additional green onions if desired, alongside the cucumber salad.
Notes
- For added crunch, include shredded carrots or radishes in the cucumber salad.
- Adjust the level of spiciness by adding more or less gochujang according to your taste preference.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Skillet
- Cuisine: Korean
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 1g
- Sodium: 600mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 0g
- Protein: 24g
- Cholesterol: 80mg