Spicy Korean Ground Beef Salad (Printable)

Bold Korean-style beef over crisp vegetables with tangy sesame dressing. Ready in 30 minutes.

# What You'll Need:

→ Spicy Korean Beef

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→ Salad Base

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→ Sesame Dressing

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→ Garnishes

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# How-To Steps:

01 - Heat avocado oil in a large skillet over medium-high heat. Add ground beef and cook, breaking it up with a spoon, until browned throughout, about 5–6 minutes.

02 - Stir in minced garlic and grated ginger. Sauté for 1 minute until fragrant, taking care not to burn the garlic.

03 - Add tamari, gochujang, rice vinegar, sesame oil, erythritol, red pepper flakes, salt, and black pepper. Cook for 2–3 minutes, stirring frequently, 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 emulsified.

05 - Divide mixed greens, shredded cabbage, sliced cucumber, julienned 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. Serve immediately while beef is warm.

# Expert Advice:

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You get that perfect balance of sweet spicy and tangy that Korean cuisine is famous for
The beef comes together in under 15 minutes but tastes like it simmered for hours
Everything can be prepped ahead and assembled in minutes for weeknight dinners

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Sugar-free gochujang can be tricky to find so keep the sriracha and tomato paste backup in mind
Let the beef rest in the pan off the heat for a couple of minutes, it helps the sauce cling even better
The dressing tastes best if made at least 10 minutes ahead so flavors can meld

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Grate your ginger against the grain to avoid those tough fibrous strands
Let the beef get really brown and crispy in spots before adding the sauce mixture

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