Go Back
Spicy Keto Korean Ground Beef with Cucumber Salad served in a bowl over cauliflower rice with sesame seeds and green onions

Spicy Keto Korean Ground Beef with Cucumber Salad

Bold Korean BBQ-inspired ground beef cooked in a single skillet with soy sauce, sesame oil, garlic, and ginger, served alongside a crisp marinated cucumber salad. Low-carb, keto-friendly, and ready in 30 minutes.
Print Recipe Save to Pinterest
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 portions
Course: Dinner, Main Course
Cuisine: American, Korean-Inspired
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb ground beef 85% lean recommended for best flavor and sauce texture
  • 2 cloves garlic Minced
  • 1 tbsp toasted sesame oil Added after browning for deepest flavor
  • 0.25 cup soy sauce Or coconut aminos for gluten-free and soy-free option
  • 2 tbsp sugar-free sweetener Erythritol or monk fruit, 1:1 ratio with regular sugar
  • 1 tbsp rice vinegar
  • 0.5 tsp crushed red pepper flakes Start with 0.25 tsp if sensitive to heat
  • 0.25 tsp ground ginger
  • 3 green onions Thinly sliced, divided
  • 1 tbsp sesame seeds Divided
  • 2 medium cucumbers Thinly sliced, approx. 470g total
  • 0.25 red onion Thinly sliced
  • 1 tbsp apple cider vinegar For cucumber salad
  • 1 tbsp sugar-free sweetener For cucumber salad; start with 2 tsp and adjust to taste
  • 0.5 tsp salt For cucumber salad
  • 0.25 tsp black pepper For cucumber salad
  • 1 tsp sesame seeds For cucumber salad garnish, optional

Equipment

  • Large skillet
  • Medium bowl
  • Spatula
  • Cutting board and knife
  • Measuring cups and spoons

Method
 

  1. Prepare the Cucumber Salad: Combine sliced cucumbers and red onion in a medium bowl. Add apple cider vinegar, sugar-free sweetener, salt, and black pepper. Toss well until evenly coated. Set aside at room temperature to marinate for at least 10 minutes while you cook the beef.
  2. Brown the Ground Beef: Heat a large skillet over medium-high heat. Add the ground beef and break it apart with a spatula. Cook for 5 to 7 minutes until fully browned with no pink remaining. Spoon out most of the excess fat, leaving a thin layer in the pan.
  3. Add Aromatics: Reduce heat to medium. Add minced garlic and sesame oil to the skillet. Stir constantly for 1 to 2 minutes until garlic is light golden and fragrant. Do not let garlic burn.
  4. Season the Beef: Stir in soy sauce, sugar-free sweetener, rice vinegar, red pepper flakes, and ground ginger. Cook for 2 to 3 minutes, stirring occasionally, until the sauce reduces slightly and coats the beef in a glossy glaze.
  5. Finish and Serve: Remove skillet from heat. Fold in half the green onions and half the sesame seeds. Plate the beef and top with remaining green onions and sesame seeds. Serve the cucumber salad alongside.

Notes

Use coconut aminos for a fully gluten-free and soy-free version. Store beef and cucumber salad separately in airtight containers for up to 3 days. Reheat beef in a skillet with a small splash of soy sauce to revive the glaze. Serve over cauliflower rice for a complete keto meal. Salt cucumber slices and pat dry before mixing salad to reduce excess water.