Spicy Korean Ground Beef Salad (Printable)
Bold Korean-style 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
03 - 3 cloves garlic, minced
04 - 1-inch 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 keto sweetener
10 - 1/2 tsp crushed red pepper flakes
11 - Salt and black pepper to taste
→ Salad Base
12 - 6 cups mixed salad greens
13 - 1 cup shredded red cabbage
14 - 1 cup cucumber, thinly sliced
15 - 1/2 cup carrots, julienned
16 - 4 green onions, sliced
17 - 1/4 cup fresh cilantro, 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
# Directions:
01 - Heat avocado oil in a large skillet over medium-high heat. Add ground beef and cook, breaking it apart with a spatula, until browned through, approximately 5 to 6 minutes.
02 - Stir in minced garlic and grated ginger. Sauté for 1 minute until fragrant, being careful not to burn the garlic.
03 - Add tamari, gochujang, rice vinegar, sesame oil, erythritol, red pepper flakes, salt, and black pepper. Cook for 2 to 3 minutes, stirring constantly, 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 fully emulsified and smooth.
05 - Divide mixed greens, shredded red cabbage, sliced cucumber, julienned carrots, green onions, and cilantro evenly among 4 serving bowls or plates.
06 - Spoon the hot Korean-spiced beef mixture over the prepared salad bases. Drizzle with the sesame dressing and garnish with toasted sesame seeds and sliced red chili. Serve immediately while beef is warm.
# Expert Tips:
01 -
- Big bold Korean flavors without the carb heavy rice or noodles
- Hot spiced beef over cold crisp vegetables hits every texture craving
- Ready in thirty minutes but tastes like it simmered all day
02 -
- Sugar free gochujang exists but you must hunt for it or make simple swaps
- Beef keeps cooking in the pan after heat is off so remove while still juicy
- Dressing tastes better after ten minutes for flavors to marry
03 -
- Toast sesame seeds in a dry pan until fragrant just until they start coloring
- Microplane ginger instead of mincing for seamless incorporation into beef