This keto beef bulgogi is the perfect dinner option for a quick, filling, and unforgettable family dinner. It is loaded with flavor and combines salty, savory, and sweet tastes. And the best part is that you need less than an hour to make it.
The cooking process is very straightforward and the ingredients used are fairly simple. All you should do is just pick your beef, make the marinade, and fry the meat.
Also, one serving of this keto beef bulgogi contains only 5 grams of carbs, making it perfectly compatible with the keto diet. And the fact that it is low carb gives you a bit more options for choosing how to serve the bulgogi.
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What Is Beef Bulgogi?
Beef bulgogi is a classic Korean dish made of marinated grilled beef. It combines a range of flavors: salty, savory, and sweet. As a rule, it should be cooked on a stove-top griddle. But if you don't have, there's no harm in making it in a pan using the stir-fry cooking method.
Is Beef Bulgogi Compatible With Keto Diet?
The original keto Korean beef bulgogi recipe is not as low carb as one might hope. But with a few substitutions, you should be able to enjoy this delicious meal on the keto diet.
And trust me, even with the substitutions, the beef bulgogi will taste as close as possible to the traditional recipe.
What Is the Best Cut of Beef for Bulgogi?
The most important of making keto beef bulgogi is choosing the beef cut. Usually, many use either rib eye, flank steak, or sirloin steak. I've tried both of the options, and in my opinion, top sirloin is the best option here.
Also, if you want, you can use ground beef instead. It is as delicious as when making it with beef sirloin steak.
Here's What You'll Need
Aside from choosing the beef, you'll also need to prepare a few more ingredients to make the marinade. Here's what you'll need:
- Kiwi - this is the key ingredient here that delivers the insanely delicious sweet flavor; many prefer to use pear instead, but since it is a lot higher in carbs, it is best to use kiwi instead;
- Garlic cloves - just peel a few garlic cloves and mince them (don't try to substitute it with garlic powder, the meat taste will be slightly different);
- Soy sauce - if you want, you can use coconut aminos instead;
- Ginger - this ingredient is definitely a must, so don't skip it;
- Sweetener - I used the powdered monkfruit sweetener with erythritol, but you can use any other sweetener type (as long as it's keto-friendly and in the form of powder);
- Sesame oil - yes and yes, definitely, you must add it;
And, of course, you'll need to add some salt and pepper to adjust the flavor.
Also, you'll need some olive oil (or avocado oil) for frying the beef.
How to Make Low Carb Beef Bulgogi
When it comes to making keto beef bulgogi, there are three main steps that you should take:
- Make the beef marinade. Just combine all of the needed ingredients: pureed kiwi, soy sauce, garlic, ginger, sweetener, salt, pepper, and sesame oil.
- Marinade the beef strips. Simply coat the meat in the marinade and place it in your refrigerator for at least 30 minutes (best if marinated for 12 hours).
- Cook the beef. Use either a skillet or a griddle for cooking this beef bulgogi.
Then choose a way for serving the meat, garnish it with some chopped green onions and sesame seeds, and enjoy.
Also, if you feel more comfortable with making this beef in a pressure cooker or an Instant Pot, you can definitely cook it that way.
Once your keto beef bulgogi is ready, you can garnish it with some chopped green onions and sesame seeds. Then when choosing how to serve it, make sure that you select a low carb option. For example, my favorite way of serving this dish is on top of cauliflower rice (either plain cauli rice or this cauli fried rice).
If you're tired of eating cauliflower, here are some other serving options:
Or a great idea would be to make a Korean beef bowl out of this beef bulgogi. Just place some cauliflower rice on the bottom of the bowl, then add the beef, fresh cucumbers, chopped green onions, bell pepper, and drizzle everything with some hot sauce.
If there are some keto beef bulgogi leftovers, you should place them in an airtight container or wrap the plate with some plastic food wrap and place it in your refrigerator. This way, the keto beef bulgogi should last up to 3-4 days.
Also, the recipe is freezer-friendly, so if you want, you can definitely freeze your leftovers. Simply place the low-carb beef bulgogi into a container or zipper bag and place it into your freezer. This way, the meat should last up to 4 months.
Keto Beef Bulgogi
- 1 ½ lbs sirloin steak cut into strips
- 1 kiwi peeled
- 3 cloves garlic minced
- 3 tbsp soy sauce
- 1 tsp fresh ginger grated
- 1 tbsp powdered monk fruit sweetener with erythritol
- 1 tsp ground black pepper
- 1 tsp salt
- 1 tbsp olive oil
- 1 tbsp sesame oil
- 1 tbsp sesame seeds
- 1 tbsp green onions chopped
- In a bowl, puree the kiwi, add minced garlic, soy sauce, ginger, sweetener, ground pepper, salt, and sesame oil.
- Place the steak strips into the bowl and evenly cover the meat with the marinade. Put the bowl into the refrigerator for at least 30 minutes (up to 12 hours).
- Put a skillet over medium-high heat and add the olive oil.
- Add the beef strips and cook it for about 5 minutes (occasionally staring until the meat is fully cooked).
- Garnish with sesame seeds and green onions and serve.