Description
A vibrant, low-carb meal that balances bold Korean flavors with crisp cucumber freshness, perfect for busy evenings.
Ingredients
- 1 pound Ground Beef (80/20 blend preferred)
- 2 tablespoons Soy Sauce (or gluten-free tamari)
- 1 tablespoon Sesame Oil
- 1 tablespoon Gochujang (or sriracha for milder heat)
- 1 tablespoon Minced Garlic
- 1 teaspoon Grated Ginger
- 1 tablespoon Erythritol (optional)
- 1 teaspoon Rice Vinegar
- Salt and Pepper (to taste)
- 1 Cucumber (thinly sliced)
- 1 tablespoon Green Onions (chopped)
- 1 tablespoon Sesame Seeds (optional)
Instructions
- Prep the produce by thinly slicing the cucumber; salt lightly and let sit if desired for extra crispness.
- Mix the sauce by combining soy sauce, sesame oil, gochujang, garlic, ginger, erythritol, and vinegar in a bowl.
- Brown the beef in a skillet over medium-high heat for 6–8 minutes, breaking it up until no pink remains.
- Drain excess fat from the skillet, leaving a tablespoon for flavor.
- Add the sauce to the beef and simmer for 2–3 minutes to meld flavors.
- Taste and adjust seasoning as needed.
- Toss cucumber salad ingredients together in a bowl, adding a splash of rice vinegar and salt.
- Plate the spicy Korean beef and cucumber salad, garnishing with green onions and sesame seeds.
Notes
Use 80/20 ground beef for best results, and adjust seasoning to taste. Keep the cucumbers crisp by salting and draining them before use.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Korean