Low Carb Korean Bulgogi
Experience the bold and irresistible flavors of Low Carb Korean Bulgogi—a delightful twist on the traditional Korean classic designed for health-conscious eaters. This recipe transforms tender beef sirloin, marinated in a savory blend of soy sauce, sesame oil, fresh garlic, and ginger, into a stir-fried masterpiece. Sweetened with keto-friendly xylitol or erythritol, and paired with vibrant spiralized zucchini, crisp bell peppers, and earthy mushrooms, this dish is low-carb without compromising on authenticity or taste. Wrapped in fresh romaine lettuce leaves for a refreshing crunch, this protein-packed meal is perfect for fans of gluten-free, paleo, or keto dining. Ready in under 40 minutes, it's ideal for weeknight dinners that don’t skimp on flavor or nutrition.
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Ingredients
- 500 grams beef sirloin
- 60 ml soy sauce
- 15 ml sesame oil
- 30 grams xylitol or erythritol sweetener
- 4 pieces garlic cloves, minced
- 10 grams fresh ginger, minced
- 15 ml rice wine vinegar
- 3 pieces green onions, chopped
- 15 grams sesame seeds
- 5 grams crushed red pepper flakes
- 2 medium zucchini, spiralized
- 1 piece red bell pepper, thinly sliced
- 100 grams mushrooms, sliced
- 15 ml vegetable oil
- 8 leaves romaine lettuce leaves, for serving
Directions
Step 1
Thinly slice the beef sirloin against the grain into bite-sized strips.
Step 2
In a mixing bowl, combine soy sauce, sesame oil, sweetener, minced garlic, minced ginger, rice wine vinegar, and half of the chopped green onions.
Step 3
Add the beef to the marinade and mix well to ensure all pieces are coated. Marinate in the refrigerator for at least 30 minutes, or up to 2 hours for more flavor.
Step 4
Heat vegetable oil in a large skillet or wok over medium-high heat. Add sliced mushrooms and red bell pepper to the skillet, sautéing until tender, about 4-5 minutes. Remove and set aside.
Step 5
Increase the heat to high. Add the marinated beef to the skillet in a single layer, discarding excess marinade. Sear the beef on each side until browned and cooked through, about 5-7 minutes.
Step 6
Add the mushroom and bell pepper mixture back into the skillet along with the spiralized zucchini. Stir-fry everything together for another 2-3 minutes until the zucchini noodles are tender but still slightly firm.
Step 7
Remove the skillet from heat. Stir in the sesame seeds, the remaining green onions, and crushed red pepper flakes.
Step 8
Serve the Bulgogi mixture in fresh romaine lettuce leaves, rolling them up like wraps.
Step 9
Enjoy the flavorful and low-carb Korean Bulgogi warm!
Nutrition Facts
| Serving size | (1406.4g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1870.2 |
| Total Fat 114.8g | 0% |
| Saturated Fat 35.8g | 0% |
| Polyunsaturated Fat 18.4g | |
| Cholesterol 447.1mg | 0% |
| Sodium 2717.2mg | 0% |
| Total Carbohydrate 75.0g | 0% |
| Dietary Fiber 15.7g | 0% |
| Total Sugars 20.6g | |
| Protein 155.1g | 0% |
| Vitamin D 10IU | 0% |
| Calcium 294.1mg | 0% |
| Iron 21.1mg | 0% |
| Potassium 4148.5mg | 0% |
Source of Calories