KetoLuxe is now a part of Low Carb Revolution!

KETO BEEF BULGOGI

KETO BEEF BULGOGI RECIPE IMAGE BY CHEF ALEXA OF KETOLUXE

Missing Korean food while eating low carb? I was, too. That's why I created Keto Beef Bulgogi. 

NAME
Beef Bulgogi

DESCRIPTION
On one our first dates, Sam and I went to have Korean barbecue. Because it is interactive, this style of cooking makes a fun date night. Few things bring people together more than grilling over lie fire. Beef Bulgogi is one of my favorite things to make at the restaurants and at home.

Most Beef Bulgogi recipes are loaded with sugar and (gasp) corn syrup. So that we can enjoy our favorite Korean food dishes, I created keto versions that are sugar free, gluten free, and low carb. This is one of them. I use erythritol and liquid aminos to make this recipe.

KETO BEEF BULGOGI RECIPE IMAGE BY CHEF ALEXA OF KETOLUXE

Chef Alexa freezes the ribeye to make it easier to slice into thin strips

Choose this the next time you need an in-home date night. Instead of a fire pit in the table, use a griddle. Place the beef in the marinade that morning to make it easier that night. Serve with Cabbage Kimchi, Korean Spinach, and some cauliflower rice to round out the meal. Having a romantic cooking session of healthy foods? That’s KetoLuxe.

KETO BEEF BULGOGI RECIPE IMAGE BY CHEF ALEXA OF KETOLUXE

Prepare for a group by grilling the meat at one time and serving on a platter.

Want to know how to slice the ribeye into thin pieces? Watch me demonstrate on Facebook. 

PREP
40 minutes

COOK
10 minutes

INGREDIENTS
1/3 cup liquid aminos
4 tablespoons brown erythritol
3 cloves garlic, pressed
1 tablespoon sesame oil
1 tablespoon rice vinegar
1 teaspoon grated ginger
¼ teaspoon red pepper flakes
1/8 teaspoon crushed black pepper
1 pound ribeye, thinly sliced
2 tablespoons avocado oil
1 head butter lettuce, core cut out
2 green onions, thinly sliced

DIRECTIONS

  1. Assemble marinade by combining liquid aminos, brown erythritol, garlic, sesame oil, rice vinegar, ginger, red pepper flakes, and crushed black peppers.
  2. Add ribeye to marinade and let sit for at least 30 minutes. The longer, the better.
  3. Rub a cool grill or griddle with avocado oil.
  4. Heat to high and add ribeye in a single layer.
  5. Turn when caramelized.
  6. Remove pieces from heat and put on a platter*
  7. Serve for guests to assemble by placing in lettuce cups and topping with onions.


YIELD
4 servings

NOTES
*For date night, put the pieces of ribeye on 1 or 2 at a time and enjoy as they come off the griddle.

NUTRITION BREAKDOWN, EACH SERVING
Net carbs: 2 grams
Sugar alcohols: 15 grams
Total carbs: 17 grams
Fiber: 0 grams
Fat: 27 grams
Protein: 33 grams
Sodium: 332 milligrams
Calories: 385
Glycemic load: 1

DOWNLOAD RECIPE HERE

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