Keto Beef Bulgogi - Keto Recipes

Keto Beef Bulgogi is a classic Korean dish that melts into the mouth is served with tender steak and has mildly sweet and savory flavors. It is paired with cauliflower rice. It is a low-carb dish with only 2g net carbs. Keto Beef Bulgogi takes just two and a half hours to prepare.

Free Keto Meal Plan: STEP-BY-STEP KETO DIET PLAN FOR BEGINNERS

STATS

Serving four people
Cuisine Asian
Course Dinner
Preparation time is two hours
Cook time: fifteen minutes
Total time: two hours and fifteen minutes

EQUIPMENT

Knife
Large bowl
Tongs
Plastic wrap
Sauce Pan

INGREDIENTS

One and a half pounds of boneless steak
One-fourth cup of Coconut aminos
Two tablespoons of Sesame oil
Three pieces of crushed garlic
One tablespoon of Ginger paste
Two tablespoons of avocado oil
One teaspoon of Sesame seeds
Half teaspoon salt
0.5 teaspoon red pepper flakes
Half a teaspoon of brown sugar
One-fourth teaspoon of black pepper powder

INGREDIENT NOTES

Beef

This thinly sliced meat is taken from rib eye, sirloin, and flank areas.

Keto sweetener

To give this steak recipe a slight sweetness, I add a keto version of brown sugar. You may replace sugar with erythritol.

Sesame oil

Sesame oil gives this recipe a good fat content and a nutty flavor. Swap it with any neutral oil.

Ginger and garlic

I always prefer to add fresh garlic and ginger for a rich flavor, but you can also add frozen or store-bought ginger and garlic paste.

Onion

Onions are used for this recipe as it gets nicely brown. Green onions are also used for toppings.

Free Keto Meal Plan: STEP-BY-STEP KETO DIET PLAN FOR BEGINNERS

INSTRUCTIONS

Freeze the steak by covering it with a sheet(plastic) for sixty mins.
In a large vessel make a marination; add coconut aminos, sesame oil sesame seeds, brown sugar, garlic, ginger, red pepper flakes, and salt.
After an hour, slice the meat thinly once, you remove it from the freezer.
Put the thinly sliced steak into the marination bowl and shake well to coat the mixture to the steak.
Cover the vessel with the lid and marinate for a whole night or a minimum of two hours.
Include one tbsp of oil in the skillet & warm it up on normal/high flame.
Now, include the steaks in the oil(hot) and fry each side for three/four mins.
Add the steaks in batches, so it does not overcrowd the pan and the steaks cook well.
Repeat the process for every batch and add some more oil if needed.

TIPS

Remember to slice the steak in very thin wedges.
Marinate steaks at least thirty minutes and for better results marinate them for overnight.
Always fry steaks in batches.
Give each side three to four minutes so it can cook properly.
Pair with cauliflower rice to add more flavor.
You might vary how much red pepper flakes you use per your sense of taste.

STORAGE INFORMATION:

Fridge

Steak leftovers keep well in the refrigerator for three/four days if you store them in vacuum sealed container. To use it again, let it sit for 15-20 minutes at room temperature before heating. Stir it continuously until done.

Freezer

You can stock up the cooked steak in the zip-lock bag for up to two months and can be defrosted overnight and reheated by continuously stirring it.
You can also stock up the marinated meat in the zip lock bag for up to two months and can be defrosted overnight and cooked as directed.