Low Carb Bulgogi Beef
Savor the bold and irresistible flavors of Korean cuisine with this Low Carb Bulgogi Beef recipe, perfect for maintaining a healthy lifestyle without sacrificing taste. Tender ribeye steak is thinly sliced, marinated in a savory blend of soy sauce, sesame oil, garlic, ginger, and a hint of sweetness from erythritol, then quickly seared for a juicy, caramelized finish. Serve these flavorful bites in crisp lettuce wraps for a light, keto-friendly meal. Ready in just 30 minutes, this low-carb bulgogi recipe pairs beautifully with kimchi or pickled veggies, delivering a balanced combination of heat, umami, and freshness. Ideal for anyone following a ketogenic diet or seeking a gluten-free and protein-packed dinner option, this recipe celebrates both authenticity and simplicity.
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Recipe Information
Ingredients
- 1.5 pounds ribeye steak
- 0.25 cup soy sauce
- 2 tablespoons sesame oil
- 4 cloves minced garlic
- 1 tablespoon grated ginger
- 1 tablespoon rice vinegar
- 2 tablespoons erythritol
- 1 tablespoon sesame seeds
- 2 stalks green onions
- 0.5 teaspoon red pepper flakes
- 8 leaves lettuce leaves
- 2 tablespoons neutral oil (like avocado or canola)
Instructions
Begin by freezing the ribeye steak for about 30 minutes. This will make it easier to slice thinly.
While the steak is in the freezer, prepare the marinade. In a medium bowl, whisk together soy sauce, sesame oil, minced garlic, grated ginger, rice vinegar, erythritol, sesame seeds, red pepper flakes, and the white parts of the green onions (sliced).
Take the partially frozen steak out of the freezer and thinly slice it against the grain into bite-sized pieces.
Add the sliced beef to the marinade, ensuring every piece is well coated. Cover and refrigerate for at least 1 hour, or up to overnight for deeper flavor.
Heat a large skillet or a cast-iron grill pan over medium-high heat. Add the neutral oil and swirl to coat the pan.
Once the oil is hot, add the marinated beef in a single layer, cooking in batches if necessary to avoid overcrowding the pan. Cook for approximately 2-3 minutes on each side until the beef is seared and cooked through.
Transfer the cooked beef to a serving dish. Garnish with the sliced green parts of the green onions and serve the beef in lettuce leaves as wraps for a low-carb option.
Enjoy your Low Carb Bulgogi Beef hot, perhaps with a side of kimchi or pickled vegetables for added flavor!
Nutrition Facts
Calories |
2184 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 155.5 g | 199% | |
| Saturated Fat | 46.3 g | 232% | |
| Polyunsaturated Fat | 18.5 g | ||
| Cholesterol | 538 mg | 179% | |
| Sodium | 5041 mg | 219% | |
| Total Carbohydrate | 37.3 g | 14% | |
| Dietary Fiber | 3.2 g | 11% | |
| Total Sugars | 1.6 g | ||
| Protein | 189.2 g | 378% | |
| Vitamin D | 0.7 mcg | 3% | |
| Calcium | 125 mg | 10% | |
| Iron | 18.9 mg | 105% | |
| Potassium | 2408 mg | 51% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
