Low carb Bulgogi beef recipe


Bulgogi is a popular Korean dish that can be easily adapted to have a significant reduction in carbohydrates without skimping on the taste.  Though typically served with Kimchee and rice, how I enjoyed it with a couple leaves of leafy greens (romaine lettuce) is also traditional.  This is a great recipe to make ahead of time or freeze from a quick meal when you need to prepare a quick meal

Low Carb Bulgogi beef recipe
Recipe type: Main
Prep time:
Cooking time:
Total time:
Servings: 4
  • 1 lb sirloin steak cut ⅛-1/4 inch thin
  • ¼ cup beef broth
  • 2 tablespoons soy sauce
  • 3 tablespoons equivalent artificial sweetener
  • 3 teaspoons minced garlic
  • ¼ cup green onions
  • 2 tablespoons sesame oil
  • ½ teaspoon black pepper
  • ¼ teaspoon Kosher salt (if used low sodium soy sauce or beef broth)
  • ¼ teaspoon ginger (fresh grated preferred)
  • ¼ teaspoon cayenne pepper (more if you like a little more heat)
  1. Place meat in freezer for 30-40 minutes to allow it to firm up some to allow slicing to be a bit easier.  Cut into ¼ inch slices, cutting across the grain.
  2. Add all ingredients (except meat) to a bowl and whisk until well combined and place into a gallon freezer bag with meat and marinate for at least 1 hour and up to 6 hours.
  3. Add meat and marinade to warm skillet at medium-high heat and cook until browned.  Do not overcook or you will have some tougher meat.
Calories: 330 Fat: 18 Carbs: 5 Fiber: 2 Protein: 23

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