Description
A vibrant and flavorful dish that perfectly balances heat and freshness, featuring savory ground beef and a crisp cucumber salad.
Ingredients
- 1 pound ground beef (85% lean)
- 2 cloves garlic, minced
- 1 tablespoon sesame oil
- ¼ cup soy sauce or coconut aminos
- 2 tablespoons sugar-free sweetener (erythritol or monk fruit)
- 1 tablespoon rice vinegar
- ½ teaspoon crushed red pepper flakes
- ¼ teaspoon ground ginger
- 3 green onions, sliced
- 1 tablespoon sesame seeds
- 2 medium cucumbers, thinly sliced
- ¼ red onion, thinly sliced
- 1 tablespoon apple cider vinegar
- 1 tablespoon sugar-free sweetener
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 teaspoon sesame seeds for garnish (optional)
Instructions
- Combine the thinly sliced cucumbers and red onion in a medium bowl.
- Sprinkle with apple cider vinegar, sugar-free sweetener, salt, and black pepper, then toss well to coat. Set aside to marinate.
- Heat a large skillet over medium-high heat.
- Add the ground beef, breaking it up with a spatula. Cook for about 5-7 minutes, until the meat is browned and no longer pink. Drain any excess fat from the skillet if necessary.
- Reduce the heat to medium. Stir in the minced garlic and sesame oil, cooking for an additional 1-2 minutes until fragrant.
- Mix in the soy sauce (or coconut aminos), sugar-free sweetener, rice vinegar, crushed red pepper flakes, and ground ginger. Let it cook for another 2-3 minutes to let the flavors meld.
- Remove from heat and stir in half of the green onions and half of the sesame seeds.
- Plate the spicy Korean ground beef and top with the remaining green onions and sesame seeds. Serve the cucumber salad on the side with extra sesame seeds if desired.
Notes
Use fresh vegetables for the best crunch. Adjust the sweetness of the sauce with the sugar-free sweetener to your taste. Store leftovers in an airtight container in the refrigerator for up to 3 days.