Spicy Korean Ground Beef Salad (Printable)
Bold, flavor-packed Korean ground beef with crisp vegetables and tangy sesame dressing on a low-carb base.
# What's Needed:
→ For the 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
→ For the Salad
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)
16 - 4 green onions, sliced
17 - 1/4 cup fresh cilantro, roughly chopped
→ For the 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 Make It:
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 throughout, 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. Continue cooking for 2 to 3 minutes until the sauce thickens and evenly coats the beef. 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 well combined.
05 - Divide mixed greens, shredded red cabbage, sliced cucumber, carrots, green onions, and cilantro evenly among 4 serving bowls or plates.
06 - Spoon hot Korean seasoned beef over the salad greens. Drizzle with sesame dressing. Garnish with toasted sesame seeds, sliced red chili, and additional herbs as desired. Serve immediately while beef is warm.
# Tips for Success:
01 -
- The beef cooks in under 15 minutes but tastes like it simmered for hours
- Crisp vegetables cool down the heat perfectly in every bite
- You get that takeout satisfaction without leaving your kitchen
02 -
- Sugar-free gochujang exists but takes some hunting—otherwise the sriracha paste combo never fails
- Hot beef slightly wilts the greens and that's exactly what makes this recipe work
- The dressing seems light but a little goes a long way with those bold flavors
03 -
- Let the beef rest in its sauce for 5 minutes before serving—those extra minutes of steeping make a huge difference
- Toasting your own sesame seeds takes three minutes and transforms them from garnish to flavor powerhouse