Dinner

Spicy Keto Korean Beef with Cucumber Salad Recipe

Name: Spicy Keto Korean Beef with Cucumber Salad Recipe
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Cuisine: Korean
Ingredients: 1 pound ground beef (80/20 blend); 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 keto sweetener; 1 teaspoon rice vinegar; Salt and pepper to taste; 1 cucumber, thinly sliced; 1 tablespoon green onions, chopped; 1 tablespoon sesame seeds

BySana Jeannette February 20, 2026February 20, 2026

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Introduction

Spicy Keto Korean Beef with Cucumber Salad is a flavorful and satisfying low-carb meal perfect for weeknights. This dish balances bold, spicy beef with a refreshing, crunchy cucumber salad for a delightful contrast.

The image shows a white bowl filled with a savory dish made of dark brown glazed ground meat, garnished with green chopped scallions and fresh cilantro leaves. On one side of the bowl, there are thin, light green cucumber slices arranged in a layered pattern. Some pieces of thinly sliced red onion add a touch of purple mixed in with the meat. The meat looks sticky and textured with sesame seeds sprinkled on top, adding a subtle detail. The bowl sits on a white marbled surface, creating a clean and fresh background. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 pound ground beef (80/20 blend)
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 keto sweetener
1 teaspoon rice vinegar
1 cucumber, thinly sliced

1 tablespoon green onions, chopped
1 tablespoon sesame seeds
Salt and pepper to taste

Instructions

Step 1: In a large skillet over medium-high heat, add the ground beef. Cook until browned, breaking it apart with a spatula, about 5-7 minutes. Drain excess fat if necessary.
Step 2: Stir in the soy sauce, sesame oil, gochujang, minced garlic, grated ginger, erythritol, and rice vinegar. Cook for another 3-5 minutes until the sauce thickens slightly. Season with salt and pepper to taste.
Step 3: While the beef is cooking, prepare the cucumber salad. In a bowl, combine the sliced cucumber, green onions, and sesame seeds. Toss gently to mix.

Step 4: Serve the spicy beef over a bed of cucumber salad. Garnish with additional sesame seeds and green onions if desired.

Tips & Variations

For extra heat, add a pinch of red pepper flakes or a drizzle of chili oil to the beef.
Substitute the erythritol with a low-carb sweetener of your choice to suit your taste.

Add thinly sliced radishes or shredded carrots to the cucumber salad for added crunch and color.
Use ground turkey or chicken as a leaner alternative to beef if preferred.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat the beef gently in a skillet or microwave. The cucumber salad is best served fresh but can be kept chilled separately for up to 24 hours.