Keto Korean Beef (Print Version)
# Ingredients:
→ Korean Ground Beef
01 -
1 pound (450g) ground beef, 85% lean
02 -
2 garlic cloves, finely chopped
03 -
1 tablespoon sesame oil
04 -
¼ cup (60ml) coconut aminos or soy sauce
05 -
2 tablespoons monk fruit sweetener or erythritol
06 -
1 tablespoon rice vinegar
07 -
½ teaspoon red pepper flakes
08 -
¼ teaspoon ginger powder
09 -
3 green onions, chopped
10 -
1 tablespoon toasted sesame seeds
→ Cucumber Salad
11 -
2 medium cucumbers, sliced thin (about 470g)
12 -
¼ red onion, cut into thin slices
13 -
1 tablespoon apple cider vinegar
14 -
1 tablespoon monk fruit sweetener or erythritol
15 -
½ teaspoon salt
16 -
¼ teaspoon black pepper
17 -
1 teaspoon sesame seeds (if you want)
# Instructions:
01 -
Mix your cucumber slices and red onion in a bowl. Add the apple cider vinegar, your sweetener choice, salt and pepper. Give everything a good mix so the cucumbers get coated nicely. Just let this sit while you make the beef.
02 -
Heat up a big skillet to medium-high and throw in your ground beef. Break it up with your spatula as it cooks. Keep cooking until it's all browned with no pink spots left, which takes about 5-7 minutes. If there's too much grease, go ahead and drain some off.
03 -
Turn the heat down to medium. Toss in your chopped garlic and sesame oil, cooking with the beef for a minute or two until you can really smell that garlic. Now mix in your soy sauce or coconut aminos, sweetener, rice vinegar, red pepper flakes, and ginger. Let everything cook together for another 2-3 minutes so the flavors can blend.
04 -
Take the pan off the heat. Mix in half your green onions and half the sesame seeds right into the beef.
05 -
Scoop the Korean beef onto plates and sprinkle the rest of those green onions and sesame seeds on top. Put some cucumber salad next to it, and if you're feeling fancy, throw a few more sesame seeds on the salad too.
# Notes:
01 -
You'll love how the spicy beef pairs with the cool cucumber side dish, making a perfectly balanced low-carb dinner option.