Ingredients:

  • 1 lb lean ground beef (90/10)
  • 2 tbsp coconut aminos
  • 1 tbsp toasted sesame oil
  • 1 tbsp gochugaru (Korean red chili flakes)
  • 3 cloves garlic, minced
  • 1 tsp fresh ginger, grated
  • 2 green onions, thinly sliced
  • 1 tsp erythritol
  • 2 large English cucumbers, thinly sliced
  • 2 tbsp rice vinegar (unseasoned)
  • 1 tsp sesame oil (for salad)
  • 1 tsp toasted sesame seeds
  • 1/2 tsp sea salt

Instructions:

  1. Slice the cucumbers. Thinly slice 2 large English cucumbers into rounds. Aim for the thickness of a coin for the best texture.
  2. Dress the salad. In a bowl, toss cucumbers with 2 tbsp rice vinegar, 1 tsp sesame oil, 1 tsp toasted sesame seeds, and 1/2 tsp sea salt. Let sit 10 minutes to develop flavor.
  3. Prep the aromatics. Mince 3 cloves of garlic and grate 1 tsp fresh ginger. Thinly slice 2 green onions.
  4. Brown the beef. Heat 1 tbsp toasted sesame oil in a large skillet over medium high heat. Add 1 lb lean ground beef, breaking it up with a spatula. Cook 5-7 minutes until browned and crispy at the edges.
  5. Add flavorings. Stir in the garlic, ginger, and 1 tbsp gochugaru. Sauté 1 minute until fragrant and the oil turns red.
  6. Deglaze the pan. Pour in 2 tbsp coconut aminos and sprinkle 1 tsp erythritol over the beef.
  7. Emulsify the sauce. Stir constantly for 2 minutes until the liquid reduces and coats the beef in a glossy glaze.
  8. Add the greens. Fold in half of the sliced green onions and remove from heat.
  9. Combine and serve. Place a generous portion of the warm beef into a bowl and top with the chilled cucumber salad.
  10. Garnish the dish. Sprinkle with remaining green onions and extra sesame seeds.