Spicy Keto Korean Beef (Print Version)
# Ingredients:
→ Korean Ground Beef
01 -
450g ground beef (85% lean)
02 -
2 cloves garlic, minced
03 -
1 tablespoon sesame oil
04 -
60ml soy sauce or coconut aminos
05 -
2 tablespoons erythritol or monk fruit sweetener
06 -
1 tablespoon rice vinegar
07 -
½ teaspoon crushed red pepper flakes
08 -
¼ teaspoon ground ginger
09 -
3 green onions, sliced
10 -
1 tablespoon sesame seeds
→ Cucumber Salad
11 -
2 medium cucumbers, thinly sliced (approx. 470g)
12 -
¼ red onion, thinly sliced
13 -
1 tablespoon apple cider vinegar
14 -
1 tablespoon erythritol or monk fruit sweetener
15 -
½ teaspoon salt
16 -
¼ teaspoon black pepper
17 -
1 teaspoon sesame seeds (optional)
# Instructions:
01 -
In a medium bowl, combine the sliced cucumbers and red onion. Sprinkle with apple cider vinegar, sweetener, salt, and pepper. Toss until the cucumbers are well coated. Set aside to marinate while cooking the beef.
02 -
In a large skillet over medium-high heat, add the ground beef, breaking it apart with a spatula as it cooks. Cook until the beef is browned and no longer pink, about 5-7 minutes. Drain excess fat if necessary.
03 -
Lower the heat to medium. Add minced garlic and sesame oil to the skillet with the beef and sauté for 1-2 minutes until fragrant. Stir in the soy sauce, sweetener, rice vinegar, red pepper flakes, and ground ginger. Cook for an additional 2-3 minutes, allowing the flavors to meld.
04 -
Remove the skillet from heat. Stir in half of the sliced green onions and half of the sesame seeds.
05 -
Divide the spicy Korean ground beef among plates and top with the remaining green onions and sesame seeds. Serve with the cucumber salad on the side, garnished with additional sesame seeds if desired.
# Notes:
01 -
This dish combines spicy Korean-style beef with a refreshing cucumber salad for a balanced low-carb meal.