Description
A refreshing and flavorful spicy keto salad featuring ground beef and thinly sliced cucumbers.
Ingredients
Scale
- 1 lb ground beef
- 2 medium cucumbers, thinly sliced
- 3 cloves garlic, minced
- 2 tablespoons soy sauce or coconut aminos
- 1 tablespoon sesame oil
- 1 tablespoon rice vinegar
- 1 teaspoon fresh ginger, grated
- 1–2 teaspoons chili flakes or gochugaru
- 1 tablespoon olive oil
- 1 teaspoon erythritol or preferred keto sweetener
- 2 green onions, chopped
- 1 tablespoon sesame seeds
Instructions
- Start by preparing the cucumbers. I like to slice them thin and sprinkle a small pinch of salt over them, letting them sit for about 10 minutes. This simple step draws out excess moisture and gives them that crisp, refreshing bite that makes the salad so satisfying.
- While the cucumbers rest, heat olive oil in a skillet over medium heat. Add the minced garlic and ginger, letting them sizzle gently until fragrant. This moment always feels like the beginning of something special—the aroma alone is enough to make your kitchen feel alive.
- Add the ground beef to the pan, breaking it apart with a wooden spoon. Cook until browned and fully cooked through. Stir in soy sauce, sesame oil, chili flakes, and your keto sweetener. Let everything simmer for a few minutes so the flavors meld together into a rich, savory mixture.
- Drain any excess liquid from the cucumbers and place them in a large bowl. Toss them with rice vinegar and half of the green onions.
- Now comes the best part—bringing it all together. Spoon the warm, flavorful beef over the cool cucumber slices. The contrast is what makes this spicy keto Korean ground beef cucumber salad so memorable.
- Finish with sesame seeds and the remaining green onions. Serve immediately while the beef is still warm and the cucumbers are crisp.
Notes
- Letting the cucumbers sit with salt not only enhances their flavor but also improves their texture.
- You can adjust the amount of chili flakes according to your spice preference.
- This dish is best served fresh to maintain the crispness of the cucumbers.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: Korean
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3g
- Sodium: 700mg
- Fat: 22g
- Saturated Fat: 6g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 80mg