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–+ servings
Ground Beef with Cucumber Salad

Delicious Ground Beef with Cucumber Salad Ready in 25 Minutes

An easy and healthy recipe for Ground Beef with Cucumber Salad that is full of bold flavors and ready in just 25 minutes.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Korean
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Beef
  • 1 pound Ground Beef Choose lean beef for a healthier option
  • 2 tablespoons Soy Sauce Tamari is a gluten-free substitute
  • 1 tablespoon Sesame Oil Olive oil can be used as an alternative
  • 2 tablespoons Gochujang Korean chili paste
  • 1 tablespoon Brown Sugar Erythritol serves as a low-carb alternative
  • 2 cloves Garlic Minced garlic can be used for convenience
  • 1 tablespoon Fresh Ginger Ground ginger can replace fresh
For the Salad
  • 2 tablespoons Rice Vinegar Apple cider vinegar works well too
  • 2 scallions Green Onions Regular onions can be substituted
  • 1 large Cucumber Bell peppers can be used for variation
  • 1 tablespoon Sesame Seeds Chopped peanuts are a tasty option

Equipment

  • large skillet

Method
 

Step-by-Step Instructions
  1. Heat a large skillet over medium-high heat. Add the ground beef and break it apart. Cook for about 5-7 minutes until browned, stirring occasionally.
  2. Stir in the soy sauce, sesame oil, gochujang, brown sugar, minced garlic, and fresh ginger. Mix well and let simmer for 3-4 minutes until the sauce thickens.
  3. In a separate bowl, combine sliced cucumber with rice vinegar and a pinch of salt. Toss gently and marinate for about 5 minutes.
  4. Plate the ground beef mixture and top with the cucumber salad. Sprinkle sesame seeds and chopped green onions before serving.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 15gProtein: 30gFat: 20gSaturated Fat: 5gCholesterol: 75mgSodium: 800mgPotassium: 500mgFiber: 2gSugar: 3gVitamin A: 200IUVitamin C: 5mgCalcium: 30mgIron: 3mg

Notes

For the freshest salad, prepare cucumbers right before serving. Leftovers should be stored in separate containers to maintain crunch.

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