Spicy Korean Ground Beef Salad (Printable)

Bold Korean beef with crisp veggies and sesame dressing

# What You 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)
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

# Steps:

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, approximately 5-6 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. Continue cooking for 2-3 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 cabbage, cucumber slices, carrots, green onions, and cilantro evenly among 4 serving bowls or plates.
06 - Spoon hot Korean-spiced beef over the prepared salad bases. Drizzle with sesame dressing and garnish with toasted sesame seeds, sliced red chili, and additional fresh herbs. Serve immediately while beef is warm.

# Expert Advice:

01 -
  • The spicy beef cooks in under 15 minutes but tastes like it simmered for hours
  • Every bite hits hot, sweet, tangy, and savory notes that make keto feel exciting again
  • You can meal prep the beef and dressing all week without the salad getting soggy
02 -
  • The beef continues to absorb flavors as it sits, so this actually tastes better the next day
  • Don't skip the toasted sesame seeds—they add crucial texture and a nutty finish
  • If using pre-shredded cabbage, give it a quick rinse and dry thoroughly to avoid watery salad
03 -
  • Let the beef rest in the pan off heat for 2 minutes before serving—the sauce will cling to it better
  • If you can't find sugar-free gochujang, sriracha plus tomato paste gives you similar depth with fewer carbs

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