Low Carb Korean Beef Bulgogi
Savor the bold, savory flavors of this Low Carb Korean Beef Bulgogi, a health-conscious spin on Korea's iconic dish. Made with tender slices of ribeye or flank steak, this recipe is marinated in a mouthwatering blend of soy sauce, sesame oil, garlic, and ginger, with a touch of sugar-free erythritol for a guilt-free sweetness. Thinly sliced onions and a sprinkle of red pepper flakes add depth and a slight kick, while sesame seeds and scallions provide a fresh, nutty finish. Quick to prepare and keto-friendly, this dish is served with crisp lettuce leaves for a low-carb twist, making it perfect for busy weeknights or entertaining guests. Whether you're seeking a high-protein, gluten-free meal or simply craving the delicious essence of Korean cuisine, this low carb bulgogi recipe will exceed expectations while keeping carbs in check!
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Recipe Information
Ingredients
- 500 grams Ribeye or Flank Steak
- 60 ml Soy Sauce
- 2 tablespoons Sesame Oil
- 2 tablespoons Erythritol Sweetener
- 4 cloves Garlic
- 1 teaspoon Ginger
- 0.5 teaspoon Black Pepper
- 1 medium Onion
- 2 stalks Scallions
- 2 teaspoons Sesame Seeds
- 0.5 teaspoon Red Pepper Flakes
- 8 leaves Lettuce Leaves
Instructions
Begin by slicing the ribeye or flank steak against the grain into thin strips, approximately 1/4-inch thick. Set aside.
In a large mixing bowl, combine soy sauce, sesame oil, erythritol sweetener, minced garlic, grated ginger, and black pepper. Stir until well-mixed.
Add the sliced beef into the marinade, ensuring that each piece is well-coated. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes, or up to 4 hours for a more intense flavor.
Thinly slice the onion and set aside. Chop the scallions finely and reserve them for garnish.
Heat a large skillet or a grill pan over medium-high heat. Once hot, add the marinated beef slices in a single layer. Cook for about 1-2 minutes on each side until beautifully browned and cooked through. You'll need to work in batches to avoid overcrowding the pan.
Add the sliced onion into the pan with the last batch of beef and cook until they soften slightly, about 2 minutes.
Transfer all the cooked beef and onions to a serving platter. Garnish with chopped scallions, sesame seeds, and a sprinkle of red pepper flakes for added heat.
Serve the cooked bulgogi with fresh lettuce leaves on the side to wrap around the beef, or enjoy it on its own for a low-carb option.
Nutrition Facts
Calories |
1882 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 147.3 g | 189% | |
| Saturated Fat | 58.6 g | 293% | |
| Polyunsaturated Fat | 13.2 g | ||
| Cholesterol | 400 mg | 133% | |
| Sodium | 2638 mg | 115% | |
| Total Carbohydrate | 53.2 g | 19% | |
| Dietary Fiber | 5.5 g | 20% | |
| Total Sugars | 8.7 g | ||
| Protein | 131.3 g | 263% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 176 mg | 14% | |
| Iron | 16.1 mg | 89% | |
| Potassium | 2342 mg | 50% | |
*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.
