Spicy Korean Ground Beef Salad (Printable)

Bold Korean-spiced beef over crisp greens with tangy sesame dressing

# 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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# Directions:

01 - Heat avocado oil in a large skillet over medium-high heat. Add ground beef and cook, breaking apart with a spatula, until fully browned, approximately 5 to 6 minutes.
02 - Stir in minced garlic and grated ginger. Sauté for 1 minute until fragrant, taking care not to burn the garlic.
03 - Pour in tamari, gochujang, rice vinegar, sesame oil, erythritol, red pepper flakes, salt, and black pepper. Cook for 2 to 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 fully emulsified and smooth.
05 - Divide mixed greens, shredded cabbage, cucumber slices, julienned carrots, green onions, and cilantro evenly among 4 serving bowls or plates.
06 - Spoon the hot spicy Korean beef mixture over the prepared salad beds. Drizzle with sesame dressing to taste.
07 - Sprinkle toasted sesame seeds, sliced red chili, and additional fresh herbs over the top. Serve immediately while beef is still warm.

# Cooking Tips:

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  • The heat from gochujang wakes up your palate without spiking your blood sugar
  • Everything comes together in 30 minutes but tastes like you spent hours layering flavors
  • Cold crisp veggies against hot spicy beef creates the most satisfying texture contrast
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  • Sugar-free gochujang can be tricky to find so plan ahead or buy online
  • Let the beef rest in the pan off the heat for 2 minutes before serving so the sauce really penetrates the meat
  • The dressing tastes even better if you make it an hour ahead and let the garlic mellow out
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  • Toasted sesame oil is a finishing ingredient not a cooking oil so add it at the end
  • Use a microplane for the garlic and ginger so they almost dissolve into the sauce

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