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prep time
45 min
cook time
15 min
ready time
1 h 0 min
Best Keto Korean-Style BBQ Beef Bulgogi Cups
Make this Keto Korean BBQ recipe for an easy midweek meal or weekend lunch with family or friends. Beef steaks are thinly sliced and coated in a Korean-style sauce before cooking in a hot cast iron skillet or grill pan. The key to this Keto BBQ recipe is to slice the meat as thin as possible, which can be achieved by placing the steaks in the freezer for 20-30 minutes to help firm up and handle. The thin slices of meat then cook quickly and are so deliciously tender! Serve in lettuce cups with a side of kimchi, or add to cauliflower rice for Korean Bulgogi beef bowls which are also a great option for meal prepping the week ahead.
What type of beef should I use?
Ribeye steaks were used for this recipe, but sirloin, flank, or any well-marbled cut of your choice may be used. You can also use ground beef for another recipe variation.
Can I make any substitutions?
If you don't have Gochugaru Korean red pepper flakes, either leave it out or try with a pinch of cayenne pepper, adjusted to your own heat preference. Why not try using different meat or protein for another recipe variation, or use ground beef instead of strips?
Can I adapt this recipe to other diets?
Make it vegan by substituting beef for tofu or mushrooms. Ensure gluten-free soy sauce or tamari is used instead of regular soy sauce to make it gluten-free.
Can I make this recipe in advance?
Yes, you can certainly make this Korean-style BBQ beef ahead of time. Make the marinade 1-2 days before and store it in the fridge until needed. For deeper meat marination, combine the meat with the mixture and leave it in the fridge overnight.
How to store Korean-style BBQ beef?
Transfer any leftover meat to an airtight container and store in the fridge for up to 5 days. To reheat, microwave until heated through or return to the pan and gently fry to heat through.
Net Carbs
4.3 g
Fiber
1.5 g
Total Carbs
5.8 g
Protein
32.2 g
Fats
28.4 g
412 cals
#1 Low Carb & Keto Diet App Since 2010
Track macros, calories, and access top Keto recipes.
Ingredients
Beef steak, rib eye, visible fat eaten
450 g
Onion, white, yellow or red, raw
0.33 cup
Garlic
3 clove
Onions Green Spring Or Scallions Raw
3 medium (4-1/8" long)
Erythritol Granulated
2 tbsp
Black pepper, ground
1 tsp
Soy sauce
3 tbsp
Gochugaru Korean Red Hot Chili Pepper Flakes
1 tbsp
Ginger root, raw
1 tbsp
Sesame oil
3 tbsp
Sesame seeds, hulled, toasted, unsalted
1 tbsp
Lettuce, romaine or cos
1 cup
Recipe Steps
steps 5
1 h
Step 1
Put the steak in the freezer for 30 mins to firm up. This will make it easier to slice thinly. While the meat is chilling, make the marinade. Roughly chop the onion, 2 green onions, and garlic, and grate the ginger. Add to a food processor or blender. Add soy sauce, 2 tablespoons of sesame oil, erythritol, ground black pepper, and Gochugaru Korean red pepper. Blitz until smooth, then transfer to a large bowl.Step 2
With a sharp knife, thinly slice the beef. Add the sliced meat to the bowl with the paste. Thoroughly coat all the meat with the spice paste. You can also prepare this recipe up to this stage the day before and leave it in the fridge overnight for deeper marination (optional).Step 3
Heat the remaining tablespoons of sesame oil in a large pan set over medium heat. Add the beef strips and mix them all into the pan. Depending on the size of your pan, you may need to make this in batches. Bring the meat to sizzle and allow the paste to reduce; about 10-15 minutes.Step 4
Remove the meat from the heat. Sprinkle the sesame seeds over the meat and mix through. Transfer the meat to a serving dish to rest.Step 5
Dice the last green onion on the diagonal and set it aside. Serve the meat in lettuce cups. Sprinkle the green onion over the top. Alternatively, serve with cauliflower rice.
Comments
FabulousKetone567985 2 years ago
Very very tasty! Spicy too which I like. I made the sauce and let the meat marinate overnight before I cooked. I also used a ribeye as recommended and trimmed off the excess fat.