This Korean beef salad is a spicy twist on your classic taco salad. Seasoned with coconut aminos, rice vinegar, sesame oil, red pepper flakes, fresh ginger, and topped with a three ingredient sriracha ranch, this salad will quickly become your new weeknight favorite!
As I mentioned last week, May is all about salads… salads that don’t suck! Salads get a bad rap. I get it. They can have zero flavor and be bland, boring, soppy pieces of wet lettuce.
But I’ve cracked the code on what makes a good salad.
- Several textures
- Complimentary flavors
- A delicious dressing to set the whole thing off!
We kicked off the month with a delicious recipe for everything bagel ranch chopped salad and today’s recipe is a simple favorite of mine…
KOREAN BEEF SALAD WITH SRIRACHA RANCH
So let’s chat about the a few ingredients to make this salad rock!
Sriracha Ranch: This dressing is made with three ingredients – mayo, coconut milk, and sriracha – mixed together and drizzled over the entire salad and pretty much anything else. I’ve been digging it drizzled on top of my kale and eggs in the morning too!
Korean Beef: Korean ground beef couldn’t be easier to make, as long as you have a few seasonings in the mix! Coconut aminos, sesame oil, rice vinegar, and ginger give the meat the Asian flavor. Add in a few red pepper flakes for some kick and that is all you need.
Veggies: Of course you want your salad to start off with some greens, but I love adding sliced radishes for crunch and spice, matchstick carrots and sliced cucumbers for a cool and crisp addition, and top the whole thing with sliced green onions!
I absolutely love how quickly this Korean beef salad comes together.
You start my mixing all of the beef seasoning ingredients together. Cook the beef in a skillet and add in the seasoning. Near the end, I like to add in a little bit of arrowroot powder to help thicken up the sauce. This is totally not necessary, but I love the extra flavor the sauce gives! Otherwise, use a slotted spoon when you are serving.
While the meat is cooking, wash your greens and prepare your veggies. I am all about a good mix of color and texture with my veg – radishes and green onions for a little spice and cucumbers and carrots for a really nice crisp crunch!
You can also mix up your sriracha ranch while the meat cooks; it is just three ingredients! Mayo, coconut milk, and sriracha (or use Cholula for Whole30 compliance) is all you need.
Then drizzle that dressing on everything!
I know you are going to love this spicy Korean ground beef salad with sriracha ranch!! When you make this for salad month, post a picture on social media and use the hashtag #imhungrybynature so that I can see!
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Korean Beef Salad with Sriracha Ranch
- Prep Time: 10 mins
- Cook Time: 15 mins
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Main
- Method: Stovetop
- Cuisine: Korean
Ingredients
For the Beef:
- 1 pound ground beef
- 2 Tablespoons coconut aminos
- 1 Tablespoon sesame oil
- 2 Tablespoons avocado oil
- 1 and 1/2 Tablespoons rice vinegar
- 1/2 Tablespoon minced ginger
- 1 teaspoon red pepper flakes
- 1 teaspoon arrowroot flour
For the salad:
- 5–6 cups mixed greens
- 1 cucumber, thinly sliced
- 2 green onions, chopped
- 1 medium carrot, cut into matchsticks
- 2 radishes, sliced thin
For the sriracha ranch:
- 1/2 cup mayo, preferably Whole30 approved
- 1/4–1/3 cup coconut milk
- 2 Tablespoons sriracha or gochujang*
Instructions
For the sriracha ranch:
- Combine all ranch ingredients in a bowl and whisk to combine. Season to taste with additional salt and pepper if desired.
For the beef:
- Whisk all ingredients for the beef, except ground beef and arrowroot flour, in a small bowl.
- Add ground beef to a skillet and cook until no longer pink, about 10 minutes.
- Add in the sauce you made in step 1 and mix to incorporate into the beef. Cook for another minute.
- Add the arrowroot flour to sauce and reduce heat to a simmer. Cook for another few minutes until sauce thickens and beef is cooked through.
For the salad:
- In a large salad bowl, toss together the mixed greens, cucumber, green onion, carrots and radishes. Set aside.
- When ready to serve, add the beef to the salad and drizzle with desired amount of sriracha ranch. Toss and serve immediately with extra dressing!
Notes
Use Cholula for Whole30 compliance.
Serve over rice if not doing Whole30.
Keywords: salad, easy dinner, sriracha
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