Description
This Korean Ground Beef with Cucumber Salad is a quick, flavor-packed, keto-friendly meal featuring savory, spicy beef paired with a crisp, refreshing cucumber salad—perfect for busy weeknights.
Ingredients
Scale
For the Ground Beef:
- 1 lb ground beef (80/20 blend)
- 1 tbsp avocado oil
- 1/2 yellow onion, diced
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 1/4 cup coconut aminos (or soy sauce/tamari)
- 1 tbsp gochujang
- 1 tsp sesame oil
- 1/2 tsp black pepper
For the Cucumber Salad:
- 1 large English cucumber, thinly sliced
- 1 tbsp rice vinegar
- 1 tsp sesame seeds
Optional Garnish:
- Sesame seeds
- Sliced green onions
Instructions
- Heat avocado oil in a large skillet over medium-high heat. Add diced onion and cook for 3–4 minutes until softened.
- Stir in garlic and ginger, cooking for 1 minute until fragrant.
- Add ground beef, breaking it apart, and cook for 5–7 minutes until browned.
- Drain excess fat if needed. Stir in coconut aminos, gochujang, sesame oil, and black pepper. Simmer on low for 2–3 minutes.
- In a bowl, combine sliced cucumber, rice vinegar, and sesame seeds. Toss and let sit.
- Serve beef hot with cucumber salad on the side or on top. Garnish as desired.
Notes
- Adjust gochujang to control spice level.
- Add extra coconut aminos if the sauce is too spicy.
- Fresh ginger adds the best flavor—don’t skip it!
- Store leftovers separately for best texture.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Korean-inspired
Nutrition
- Serving Size: 1 portion
- Calories: 320 kcal
- Sugar: 3 g
- Sodium: 520 mg
- Fat: 22 g
- Saturated Fat: 8 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 1 g
- Protein: 24 g
- Cholesterol: 75 mg