Description
Keto Korean Beef is a low-carb version of the classic Korean dish bulgogi, made with tender beef marinated in a savory, slightly sweet sauce. The dish is perfect for those following a keto or low-carb diet, offering bold, umami flavors with a satisfying, caramelized finish.
Ingredients
- Thinly sliced beef (flank steak or sirloin)
- Soy sauce or coconut aminos (for a gluten-free option)
- Sesame oil
- Garlic (minced)
- Fresh ginger (grated)
- Erythritol or another keto-friendly sweetener
- Green onions (for garnish)
- Sesame seeds (optional for garnish)
- Red pepper flakes (optional, for spice)
- Salt and pepper to taste
Instructions
- In a bowl, whisk together soy sauce, sesame oil, garlic, ginger, erythritol, and red pepper flakes (if using) to make the marinade.
- Place the sliced beef into a resealable bag or shallow dish and pour the marinade over the beef. Let it marinate in the refrigerator for at least 30 minutes, or up to 2 hours for more flavor.
- Heat a large skillet or wok over medium-high heat. Add the marinated beef and cook for 5-7 minutes, stirring occasionally, until the beef is cooked through and slightly caramelized.
- Remove from heat and garnish with chopped green onions and sesame seeds. Serve with steamed cauliflower rice or sautéed vegetables for a complete meal.
Notes
- Add keto-friendly vegetables like mushrooms, bell peppers, or zucchini to the beef while cooking for extra texture and flavor.
- Adjust the sweetness of the marinade by using stevia or monk fruit instead of erythritol, depending on your preference.
- For a spicier version, increase the amount of red pepper flakes or add fresh chilies.
- Prep Time: 10 minutes
- Cook Time: undefined
- Category: Main
- Method: Stovetop
- Cuisine: Korean
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 2g
- Sodium: 950mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 60mg
