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korean beef salad with sriracha ranch on plate

Korean Beef Salad with Sriracha Ranch

  • Author: Ellie
  • Prep Time: 10 mins
  • Cook Time: 15 mins
  • Total Time: 25 minutes
  • Yield: 4 servings 1x
  • Category: Main
  • Method: Stovetop
  • Cuisine: Korean



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:

  • 56 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
  • 1/41/3 cup coconut milk
  • 2 Tablespoons sriracha or gochujang*


For the sriracha ranch:

  1. Combine all ranch ingredients in a bowl and whisk to combine. Season to taste with additional salt and pepper if desired.

For the beef:

  1. Whisk all ingredients for the beef, except ground beef and arrowroot flour, in a small bowl.
  2. Add ground beef to a skillet and cook until no longer pink, about 10 minutes.
  3. Add in the sauce you made in step 1 and mix to incorporate into the beef. Cook for another minute.
  4. 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:

  1. In a large salad bowl, toss together the mixed greens, cucumber, green onion, carrots and radishes. Set aside.
  2. 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!


Use Cholula for Whole30 compliance.

Serve over rice if not doing Whole30.

Keywords: salad, easy dinner, sriracha