Looking for something different at your keto table for dinner? Keto Beef Bulgogi is a classic Korean dish with tender steak marinated with mildly sweet, savory flavors. Pair with cauliflower rice and make this a perfect Korean inspired bowl! You’ll be skipping ordering Korean take-out and dining at your low carb table instead!
Prep Time: 2 hours 15 minutes
Cook Time: 15 minutes
Total Time: 2 hours 15 minutes
1 1/2 Pounds Boneless steak (sirloin or ribeye)
1/4 Cup Soy sauce
2 tablespoons Brown Sugar sweetener (My favorite brand on Amazon https://amzn.to/2KN4JmK (affiliate link)
2 Tablespoons Sesame oil
3 Cloves Garlic, minced
1 Tablespoon Ginger paste
2 Tablespoons avocado oil (My favorite brand on Amazon https://amzn.to/2pG05g3 (affiliate link)
1 teaspoon Toasted sesame seeds
Slice the steak very thinly with a sharp knife.
You can make this a bit easier by freezing the steak for about 30 minutes before slicing.
In a large bowl, combine the soy sauce, brown sugar, sesame oil, garlic and ginger.
Add in the thinly sliced steak and toss to coat.
Cover the bowl with plastic wrap and marinate for 2 hours.
Toss the steak with tongs occasionally to distribute the marinade evenly.
Heat 1 tablespoon of the oil in a skillet (my favorite brand on Amazon http://amzn.to/32lpD4d (affiliate link) over medium-high heat.
Cook the steak in 3-4 batches so you do not crowd the pan.
Cook for 2-3 minutes on each side.
Add more oil as needed and repeat with remaining steak.
Serve garnished with the sesame seeds.
Calories: 411kcal | Carbohydrates: 2g | Protein: 38g | Fat: 28g | Saturated Fat: 7g | Fiber: 1g