Low Carb Korean Bulgogi
Indulge in the bold, irresistible flavors of Low Carb Korean Bulgogi, a healthy twist on the classic Korean barbecue dish that's perfect for keto and low-carb diets. Made with tender slices of beef sirloin marinated in a savory blend of soy sauce, sesame oil, garlic, ginger, and a sugar-free sweetener, this recipe delivers traditional bulgogi taste without the carbs. Stir-fried with vibrant red bell peppers, earthy mushrooms, and nutrient-packed spiralized zucchini, it's a feast of textures and flavors. Served in crisp romaine lettuce wraps for a fresh and satisfying meal, this dish is quick to prepare and sure to impress. With its balanced mix of sweet, spicy, and umami notes, Low Carb Korean Bulgogi is your ticket to a guilt-free gourmet experience!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 500 grams beef sirloin
- 60 ml soy sauce
- 15 ml sesame oil
- 30 grams xylitol or erythritol sweetener
- 4 pieces garlic cloves, minced
- 10 grams fresh ginger, minced
- 15 ml rice wine vinegar
- 3 pieces green onions, chopped
- 15 grams sesame seeds
- 5 grams crushed red pepper flakes
- 2 medium zucchini, spiralized
- 1 piece red bell pepper, thinly sliced
- 100 grams mushrooms, sliced
- 15 ml vegetable oil
- 8 leaves romaine lettuce leaves, for serving
Instructions
Thinly slice the beef sirloin against the grain into bite-sized strips.
In a mixing bowl, combine soy sauce, sesame oil, sweetener, minced garlic, minced ginger, rice wine vinegar, and half of the chopped green onions.
Add the beef to the marinade and mix well to ensure all pieces are coated. Marinate in the refrigerator for at least 30 minutes, or up to 2 hours for more flavor.
Heat vegetable oil in a large skillet or wok over medium-high heat. Add sliced mushrooms and red bell pepper to the skillet, sautéing until tender, about 4-5 minutes. Remove and set aside.
Increase the heat to high. Add the marinated beef to the skillet in a single layer, discarding excess marinade. Sear the beef on each side until browned and cooked through, about 5-7 minutes.
Add the mushroom and bell pepper mixture back into the skillet along with the spiralized zucchini. Stir-fry everything together for another 2-3 minutes until the zucchini noodles are tender but still slightly firm.
Remove the skillet from heat. Stir in the sesame seeds, the remaining green onions, and crushed red pepper flakes.
Serve the Bulgogi mixture in fresh romaine lettuce leaves, rolling them up like wraps.
Enjoy the flavorful and low-carb Korean Bulgogi warm!
Nutrition Facts
Calories |
1870 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 114.8 g | 147% | |
| Saturated Fat | 35.8 g | 179% | |
| Polyunsaturated Fat | 18.4 g | ||
| Cholesterol | 447 mg | 149% | |
| Sodium | 2717 mg | 118% | |
| Total Carbohydrate | 75.0 g | 27% | |
| Dietary Fiber | 15.7 g | 56% | |
| Total Sugars | 20.6 g | ||
| Protein | 155.1 g | 310% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 294 mg | 23% | |
| Iron | 21.1 mg | 117% | |
| Potassium | 4148 mg | 88% | |
*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.
