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!
Related: I get all of my grass fed beef and pasture raised chicken from Butcher Box. Read my honest review here.
I love Korean food!
Now I have the perfect Beef Bulgogi recipe that will have you ordering at your keto home instead!
Pair this tender marinated steak with cauliflower rice and make this a perfect Korean Bowl!
Let’s get started!
HOW TO MAKE KETO BEEF BULGOGI
First you’ll need to slice the steak very thinly with a sharp knife.
A little trick… you can make this a bit easier by freezing the steak for about 30 minutes before slicing.
Now, in a large bowl. Combine the soy sauce, brown sugar, sesame oil, garlic and ginger.
Add in the thinly sliced steak and toast to coat.
You can now cover the bowl with plastic wrap and marinate for 2 hours.
Toss the steak with tongs occasionally to distribute the marinade evenly.
Now that you have your steak good and marinated, heat 1 tablespoon of the oil in a skillet 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.
If you need too, add more oil as needed and repeat with the remaining steak.
Serve and garnish with sesame seeds.
Want to make this a great Korean bowl? Add cauliflower rice to make this dish go over the top! Yummy!
Like this authentic style keto recipe? Check out my other recipes for Keto Shrimp and Cheesy Grits, Easy Keto Beef and Broccoli Stir Fry or Spaghetti Squash Pad Thai with Shrimp!
⭐ Did you make this Keto Beef Bulgogi Recipe? Tag me on Instagram so I can see! @lowcarbwithjennifer
Keto Beef Bulgogi
INGREDIENTS
- 1 ½ Pounds Boneless steak (sirloin or ribeye)
- ¼ Cup Soy Sauce or Coconut Aminos
- 2 tablespoons Brown Sugar Sweetener (Click here to see my favorite on Amazon)
- 2 Tablespoons Sesame oil
- 3 Cloves Garlic, minced
- 1 Tablespoon Ginger paste
- 2 Tablespoons avocado oil (Click here for my favorite brand on Amazon)
- 1 teaspoon Toasted sesame seeds
INSTRUCTIONS
- 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 over medium-high heat.
- Cook the steak in 3-4 batches so you do not crowd the pan.
- Cook for 2-3 minutes on eash side.
- Add more oil as needed and repeat with remaining steak.
- Serve garnished with the sesame seeds.
Ann says
Made this tonight. It was easy to make & tasted awesome. I used low sodium soy sauce. Def making this again.
Brooke says
This is delicious! I used a mix of Bragg’s aminos and coconut aminos so only needed 1Tbsp. of sugar sub. but otherwise followed the recipe exactly. I cooked it on my outdoor griddle and it turned out so caramelized and amazing! Family ate it with rice and I had Miracle Noodles. Such a treat, thank you!
Courtney says
This was so good! I didn’t have the sugar free brown sugar sweetener so I just used the monk fruit sweetener and it tasted delicious! Thank you for sharing!
Linda says
what can I use instead of ginger paste
jenniferbanz says
Fresh ginger
cat says
made this for my partner who is doing keto, and four others who like myself are not, with a few adjustments for taste but pretty much as written — absolutely delicious! made with some cauliflower rice and some regular jasmine and a few other Korean sides — my only regret is not tripling the bulgogi recipe instead of doubling it, since there were absolutely no leftovers.
Sharon says
My whole family loves this recipe, it is absolutely delicious! Thank you so much for posting it.
Marla Milligan says
Made this. Extremely delicious. Even Non Keto Family loved it. Thank you Jennifer Banz.?
Cheryl Schram says
This is delicious! Thank you for a great low carb ketofriendly dish ! I pit it over riced califlower with mushrooms, so yummy !
Mariel says
What type of soy sauce/coconut aminos did you use because when I did the macros with coconut aminos, this dish is about 12.5g Net Carbs per serving, not 2g. I knew this recipe tasted too good to be true.
jenniferbanz says
I calculate based on soy sauce.
Brian says
I only have about 3 Asian dishes in my repertoire, but now I have another.
In the words of my Teenagers: “Definitely a repeat!”
Nicole Navarro says
Can I sub brown sugar for regular monk fruit sugar
jenniferbanz says
Yes, that will work
Michelle says
Can I marinate it over might
jenniferbanz says
Definitely!
Paula says
Count me in on the Korean food train. I would love to make this today however I do not have any steaks on hand. I have chicken breast and thighs. Do you think it would be just as good with chicken thighs? I try not to buy unnecessarily during these times so I have been eating out of my freezer (proteins) so to speak.
Priya Lakshminarayan says
That looks so appetizing..beautiful shots as well
Cathleen says
This is so similar to something that my mom used to make when I was younger. Brings back so many memories!! Will definitely be making this more often 🙂
Alison says
I’m such a fan of Korean food too! This was better than take-out!
Lauren says
Yum! I can’t wait to try this out with a bunch of steamed veggies and rice for a stir-fry.
Anita says
Such an awesome and simple recipe for Korean beef bulgogi. This has become an instant favorite.
Brandy says
Full of flavor! Thank you for this recipe!
jenniferbanz says
So glad you liked it!
Ashley says
Delicious! We will be making this again for dinner.
Rose P says
I made this tonight and it was delicious! I will make this regularly.
Thank you.