Spicy Korean Ground Beef Salad (Printer-friendly)

Bold Korean-spiced beef over crisp greens with tangy sesame dressing

# What You’ll Need:

→ Spicy Korean Beef

01 - 1 lb ground beef (80/20 preferred)
02 - 2 tbsp avocado oil or neutral oil
03 - 3 cloves garlic, minced
04 - 1-inch piece fresh ginger, grated (about 1 tbsp)
05 - 2 tbsp tamari (gluten-free soy sauce)
06 - 1 tbsp gochujang (Korean chili paste)
07 - 1 tbsp rice vinegar
08 - 1 tbsp toasted sesame oil
09 - 1 tbsp erythritol or preferred keto sweetener
10 - 1/2 tsp crushed red pepper flakes (optional)
11 - Salt and black pepper, to taste

→ Salad Base

12 - 6 cups mixed salad greens (romaine, spinach, or leaf lettuce)
13 - 1 cup shredded red cabbage
14 - 1 cup cucumber, thinly sliced
15 - 1/2 cup carrots, julienned (optional for strict keto)
16 - 4 green onions, sliced
17 - 1/4 cup fresh cilantro, roughly chopped

→ Sesame Dressing

18 - 2 tbsp toasted sesame oil
19 - 1 tbsp rice vinegar
20 - 2 tsp tamari
21 - 1 tsp keto sweetener
22 - 1 tsp fresh lime juice
23 - 1/2 tsp garlic, finely minced
24 - Pinch of salt

→ Garnishes

25 - 2 tbsp toasted sesame seeds
26 - 1 small red chili, thinly sliced (optional)
27 - Extra cilantro or green onions

# How-To Guide:

01 - Heat avocado oil in a large skillet over medium-high heat. Add ground beef and cook, breaking it up with a spatula, until browned, about 5 to 6 minutes.
02 - Add minced garlic and grated ginger to the skillet. Sauté for 1 minute until fragrant, stirring constantly to prevent burning.
03 - Stir in tamari, gochujang, rice vinegar, sesame oil, erythritol, red pepper flakes, salt, and black pepper. Cook for 2 to 3 minutes until the sauce thickens and coats the beef evenly. Remove from heat.
04 - In a small bowl, whisk together toasted sesame oil, rice vinegar, tamari, keto sweetener, lime juice, minced garlic, and salt until smooth and emulsified.
05 - Divide mixed greens, shredded cabbage, sliced cucumber, carrots, green onions, and cilantro evenly among 4 bowls or plates.
06 - Spoon hot Korean beef over the prepared salads. Drizzle with sesame dressing. Garnish with toasted sesame seeds, sliced chili, and additional herbs as desired. Serve immediately while beef is warm.

# Expert Advice:

01 -
  • The spicy beef comes together in under 15 minutes but tastes like it simmered all day
  • You get that perfect balance of sweet, spicy, and savory without breaking your keto goals
  • The crisp vegetables cool down the heat making each bite exciting but not overwhelming
02 -
  • The beef keeps cooking in the pan even after you turn off the heat so remove it when it looks slightly underdone
  • Gochujang brands vary wildly in heat level so start with less and add more to taste
  • The dressing can make the salad soggy if it sits too long so dress right before serving
03 -
  • Let the beef rest in the pan for a couple of minutes off the heat so the sauce really clings to every bite
  • Toasted sesame seeds make a huge difference so do not skip the toasting step

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