Description
A delicious and spicy keto-friendly Korean beef dish served with a refreshing salad.
Ingredients
Scale
- 1 pound ground beef (80/20 blend)
- 2 tablespoons soy sauce (or coconut aminos for a keto-friendly option)
- 1 tablespoon gochujang (Korean chili paste)
- 1 tablespoon sesame oil
- 2 teaspoons minced garlic
- 1 teaspoon minced ginger
- 1 tablespoon erythritol or your preferred keto sweetener
- 1 teaspoon rice vinegar
- 1 tablespoon green onions, chopped (for garnish)
- 1 tablespoon sesame seeds (for garnish)
- 2 cups mixed greens (such as spinach, arugula, and romaine)
- 1/2 cucumber, thinly sliced
- 1/2 bell pepper, thinly sliced (any color)
- 1/4 cup shredded carrots
- 1 tablespoon olive oil
- 1 tablespoon rice vinegar
- Salt and pepper to taste
Instructions
- In a large skillet over medium heat, add the ground beef and cook until browned, breaking it apart with a spatula, about 5-7 minutes. Drain excess fat if necessary.
- Stir in the soy sauce, gochujang, sesame oil, minced garlic, minced ginger, erythritol, and rice vinegar. Cook for an additional 3-5 minutes, allowing the flavors to meld together. Remove from heat.
- In a large bowl, combine mixed greens, cucumber, bell pepper, and shredded carrots.
- In a small bowl, whisk together olive oil, rice vinegar, salt, and pepper. Drizzle the dressing over the salad and toss to combine.
- To serve, place a generous portion of the spicy Korean beef on a plate alongside the refreshing salad. Garnish with chopped green onions and sesame seeds.
Notes
- For added crunch, include sliced radishes or avocado in the salad.
- Adjust the spiciness by adding more or less gochujang according to your taste preference.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Skillet
- Cuisine: Korean
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 1g
- Sodium: varies
- Fat: 24g
- Saturated Fat: varies
- Unsaturated Fat: varies
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: varies
- Protein: 28g
- Cholesterol: varies