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Tasty Korean Beef Cucumber Salad Recipe

Tasty Korean Beef Cucumber Salad Recipe
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★★★★★

4.9 from 30 reviews

This Tasty Korean Beef Cucumber Salad combines savory, sweet, and tangy flavors with a refreshing cucumber salad, creating a perfect balance of textures and tastes. Ground beef is stir-fried with garlic, sesame oil, and Korean-inspired seasonings, then paired with a crisp cucumber salad dressed in apple cider vinegar and sweetener for a light, healthy, and satisfying meal.

Ingredients

Scale

Korean Ground Beef

  • 1 pound (450g) ground beef, 85% lean
  • 2 garlic cloves, finely chopped
  • 1 tablespoon sesame oil
  • ¼ cup (60ml) coconut aminos or soy sauce
  • 2 tablespoons monk fruit sweetener or erythritol
  • 1 tablespoon rice vinegar
  • ½ teaspoon red pepper flakes
  • ¼ teaspoon ginger powder
  • 3 green onions, chopped
  • 1 tablespoon toasted sesame seeds

Cucumber Salad

  • 2 medium cucumbers, sliced thin (about 470g)
  • ¼ red onion, thinly sliced
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon monk fruit sweetener or erythritol
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 1 teaspoon sesame seeds (optional)

Instructions

  1. Prepare cucumber salad: In a bowl, mix the thinly sliced cucumbers and red onion. Add the apple cider vinegar, monk fruit sweetener, salt, and pepper. Stir well to coat the vegetables evenly. Set aside to marinate while preparing the beef.
  2. Cook ground beef: Heat a large skillet over medium-high heat. Add the ground beef and break it up with a spatula as it cooks. Continue cooking for 5-7 minutes until fully browned with no pink remaining. Drain excess grease if necessary.
  3. Sauté aromatics and season: Reduce heat to medium. Add the chopped garlic and sesame oil to the beef. Cook for 1-2 minutes until fragrant. Stir in the soy sauce or coconut aminos, monk fruit sweetener, rice vinegar, red pepper flakes, and ginger powder. Let simmer for 2-3 minutes to blend flavors.
  4. Finish beef and serve: Remove the skillet from heat. Stir in half of the chopped green onions and half of the toasted sesame seeds into the beef. Plate the Korean beef and sprinkle the remaining green onions and sesame seeds on top. Serve with the cucumber salad on the side, optionally sprinkling extra sesame seeds on the salad.

Notes

  • Use coconut aminos for a soy-free and gluten-free option.
  • Adjust the red pepper flakes to your preferred spice level.
  • For extra crunch, chill the cucumber salad before serving.
  • Monk fruit sweetener or erythritol are low-calorie alternatives to sugar suitable for diabetic diets.
  • Drain excess beef grease to reduce fat content.
  • Serve with steamed rice or cauliflower rice for a complete meal.

Nutrition

Keywords: Korean beef, cucumber salad, low carb recipe, ground beef recipe, healthy Korean food, keto friendly, quick dinner, diabetic friendly

Find it online: https://todayquickmeals.com/tasty-korean-beef-cucumber-salad-recipe/