Beef Bulgogi: A Low-Carb Twist on a Korean Classic
If you’re a fan of bold flavors and tender, juicy meat, then this Beef Bulgogi recipe is a must-try. Perfect for meal prep, a quick dinner, or impressing guests, this dish is packed with umami and a touch of sweetness while remaining low in carbs since this one skips the sugar. Here’s how to make this Korean-inspired delight with a healthier spin. This recipe is fool-proof, takes no time at all and will definitely be one of your favorites so try it out!
Ingredients:
2 to 3 lbs ribeye, thinly sliced
6 tbsp soy sauce (use 4 tbsp regular soy sauce and 2 tbsp dark soy sauce for added depth OR if Gluten-Free use coconut aminos instead of soy sauce!)
2 to 4 tbsp brown sugar monkfruit (adjust sweetness to your liking)
2 tbsp sesame oil
3 tbsp minced garlic
2 tbsp minced ginger
2 green onions, thinly sliced
Directions:
Prepare the Marinade: In a large bowl or resealable plastic bag, combine the soy sauce, brown sugar stevia, sesame oil, minced garlic, minced ginger, and green onions. Stir or mix well to ensure all ingredients are evenly distributed.
Marinate the Beef: Add the thinly sliced ribeye to the marinade. Toss to coat each slice evenly. For best results, marinate the meat overnight in the refrigerator. If you’re short on time, even 30 minutes of marinating can still deliver fantastic flavor.
Cook the Beef: Heat a grill or skillet over medium-high heat. Remove the beef slices from the marinade, shaking off any excess liquid. Cook the slices in batches for about 2-3 minutes per side, or until they are beautifully browned and cooked through.
Serve and Enjoy: Pair your beef bulgogi with a crisp lettuce wrap, cauliflower rice, or roasted veggies for a complete, low-carb meal. Garnish with extra green onions or sesame seeds for added flair.
Why You’ll Love This Recipe:
Quick and Easy: The marinade comes together in minutes, and the thinly sliced beef cooks in no time.
Meal Prep Friendly: Double the recipe and store leftovers in the fridge for up to 3 days. It reheats beautifully!
Low-Carb Approved: By swapping traditional sugar with brown sugar stevia, this recipe maintains its classic sweetness without spiking your blood sugar.
Pro Tips for Perfect Bulgogi:
Slice Thinly: For the most tender results, make sure your ribeye slices are thin. Freezing the meat for 15-20 minutes before slicing can make this easier.
High Heat is Key: Cooking on medium-high heat helps achieve that beautiful caramelization that makes bulgogi irresistible.
