Keto Beef Bulgogi Recipe is a fantastic way to enjoy the bold, savory flavors of Korean BBQ while keeping it low-carb and keto-friendly. This dish features tender, thinly sliced beef that's marinated in a perfectly balanced sauce — sweet, salty, garlicky, and slightly nutty from sesame oil. I love making this when I want a cozy dinner that feels indulgent but won’t throw off my macros. Whether you’re new to keto, craving some global flavors, or feeding a family that loves comforting meals, this recipe is an absolute winner you'll turn to again and again.
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What Makes This So Good
The magic lies in the marinade—combining the salty tang of soy sauce with the subtle sweetness of erythritol and the warm, toasty aroma of sesame oil. This transforms simple flank steak into a tender, flavorful dish with those irresistible caramelized edges. Plus, the recipe is naturally quick to put together, making weeknight dinners a breeze without sacrificing depth of flavor or texture.
- Big Flavor, Minimal Fuss: A simple marinade that works its magic during a quick soak.
- Family-Friendly: Mild enough for kids but layered with flavors adults adore.
- Simple Ingredients: Pantry staples plus fresh garlic and ginger create a standout taste.
- Works Any Night: Perfect for busy weeknights or when you want a keto dinner that delights.
Ingredient Guide
Choosing your ingredients thoughtfully helps make this Keto Beef Bulgogi Recipe truly shine. I like to keep it as authentic as possible while sticking to keto-friendly options, so here’s how I shop and prep to get the best results.
- Flank Steak: Look for thinly sliced flank steak or ask your butcher to slice it for you. Thin slices cook quickly and absorb the marinade better.
- Soy Sauce or Tamari: Use tamari if you need gluten-free. It brings the essential salty umami.
- Sesame Oil: This adds a rich, nutty flavor. Toasted sesame oil is my favorite for marinades.
- Erythritol: A keto-friendly sweetener that mimics sugar’s sweet balance without carbs.
- Fresh Garlic & Ginger: Fresh is key here for vibrant, aromatic flavor.
- Rice Vinegar (Optional): Adds a light tang that lifts the marinade but can be skipped if you prefer.
- Green Onions & Sesame Seeds: Simple garnishes that add crunch and freshness when serving.
Quick Reminder: Full measurements are in the recipe card below.
How to Make Keto Beef Bulgogi Recipe
Step 1 — Prep & Ready
First things first — slice your flank steak nice and thin, which helps it soak up that delicious marinade and cook evenly. I usually pop the steak in the freezer for 20 minutes beforehand; that firms it up and makes slicing easier. Mix your soy sauce, sesame oil, erythritol, garlic, ginger, and rice vinegar in a bowl, then toss the beef in. Let it rest for at least 30 minutes — if you can plan ahead, marinating overnight amps the flavors beautifully. Meanwhile, slice your green onions for that fresh pop when serving.
Step 2 — Cook with Confidence
Heat your skillet over medium-high heat until it's nice and hot. This step is key for getting those perfectly caramelized, crispy edges on the beef. Add the marinated beef in a single layer (work in batches if needed to avoid overcrowding) and cook for 5 to 7 minutes. You’ll notice the aroma deepen—the garlic and sesame popping alongside the rich meatiness. Stir occasionally to cook evenly until the beef is browned and cooked through but still tender.
Step 3 — Finish & Serve
Once your beef is cooked, give it a quick taste — sometimes a pinch of extra salt or a splash more sesame oil really brings it home. Serve it over fluffy cauliflower rice for a keto-friendly base that soaks up all those juices. Garnish generously with sliced green onions and a sprinkle of toasted sesame seeds to add freshness and a subtle crunch. This finishing touch gives the dish a beautiful look and layers of flavor.
Extra Helpful Tips
Making Keto Beef Bulgogi Recipe is easier than you might think, but a few insider tips can make a big difference. I’ve learned that the key is balancing the flavors just right and cooking the steak properly to keep it juicy and tender.
- Watch for This Sign: When the beef edges start to crisp and caramelize with a deep brown color, it’s time to lift it off the heat.
- Temperature Trick: Use a hot pan and cook in small batches to avoid steaming your beef — you want that delicious sear.
- Prep-Ahead Option: Marinate your beef the night before to deepen flavor and reduce your cooking day tasks.
- Avoid This Common Mistake: Don’t add too much liquid when cooking — it prevents browning and develops a stew rather than bulgogi texture.
Serve & Enjoy
Easy Enhancements
Want to jazz up your Keto Beef Bulgogi Recipe? Try adding a splash of chili flakes or fresh sliced chili for heat. A dollop of keto-friendly mayo or a smear of gochujang mixed with mayo adds creamy, spicy richness. Fresh cilantro or mint on top brightens the dish, too. These small tweaks can keep this recipe exciting every time you make it.
Tasty Pairings
Serve this bulgogi alongside roasted or sautéed low-carb veggies like zucchini noodles, sautéed mushrooms, or stir-fried bok choy. Cauliflower rice is my go-to keto base, but even a leafy green salad with sesame dressing complements it well. For drinks, a light sparkling water with citrus cuts through the richness perfectly.
Quick Plating Tips
To make your plate pop, arrange the beef in a tidy pile over the cauliflower rice, then sprinkle green onions and toasted sesame seeds generously. A small wedge of lime on the side adds color and a burst of fresh acidity if your guests want to brighten their bites. Even a few edible flowers or microgreens elevate the presentation with minimal effort.
Store, Freeze & Reheat
Fridge Storage
Leftover Keto Beef Bulgogi Recipe keeps well in an airtight container in the fridge for up to 3 to 4 days. You might notice the beef softens a bit more as it sits, soaking up the marinade—still delicious but maybe less crisp than freshly cooked.
Freezer Friendly?
You can freeze cooked bulgogi, but keep in mind that the texture of the beef and marinade may change slightly upon thawing. Freeze in a sealed freezer container for up to 2 months. Thaw overnight in the fridge to avoid sogginess, then reheat gently.
Reheat Like New
For reheating, I recommend warming bulgogi gently in a skillet over medium heat, adding a splash of water or broth if it looks dry to keep it juicy. Avoid microwaving unless you’re in a rush; it can make the beef chewy. Reheating in the skillet also revitalizes those crispy edges I love.
Keto Beef Bulgogi Recipe FAQs
Absolutely! While flank steak is ideal for its flavor and texture, you can use skirt steak or sirloin sliced thinly. Just remember thinner slices will cook best and absorb marinade well.
Erythritol provides the slight sweetness that balances the soy and garlic, but you can experiment with other keto sweeteners like monk fruit. Just avoid sugar to keep it keto-friendly.
This specific recipe is based on beef, but you could adapt the marinade for veggies like mushrooms or tofu. The flavor profile works beautifully with plant-based proteins too.
A minimum of 30 minutes is enough for the beef to soak in the flavors, but marinating overnight in the fridge really deepens the taste and tenderness. I usually plan ahead when possible.
Final Flavor Thoughts
There’s something so satisfying about this Keto Beef Bulgogi Recipe—the tender, sweet-savory beef and that rich, toasty aroma filling your kitchen. Give it a try, and when you do, drop a comment sharing your favorite twist or how it came out. If you loved it, a star rating would really make my day. Next time, maybe try adding a spoonful of kimchi on the side for an extra burst of flavor!
Print📖 Recipe
Keto Beef Bulgogi Recipe
This Keto Beef Bulgogi recipe offers a deliciously savory and slightly sweet Korean-inspired dish perfect for those following a low-carb, keto lifestyle. Featuring tender flank steak marinated in a mix of soy sauce, sesame oil, and keto-friendly sweetener, this quick skillet-cooked meal is flavorful and easy to prepare.
- Prep Time: 10 minutes
- Cook Time: 7 minutes
- Total Time: 40 minutes (including marinating time)
- Yield: 4 servings
- Category: Main Course
- Method: Frying
- Cuisine: Korean
- Diet: Low Carb
Ingredients
Beef Bulgogi Marinade
- 1 lb (450g) flank steak, thinly sliced
- ¼ cup soy sauce (or tamari for gluten-free)
- 1 tablespoon sesame oil
- 2 tablespoons erythritol or another keto-friendly sweetener
- 2 cloves garlic, minced
- 1 teaspoon ginger, minced
- 1 tablespoon rice vinegar (optional)
Garnish
- 2 green onions, sliced
- Sesame seeds
Instructions
- Prepare the Marinade: In a bowl, mix soy sauce, sesame oil, erythritol, minced garlic, minced ginger, and rice vinegar if using. Stir well to combine all ingredients into a flavorful marinade.
- Marinate the Beef: Add the thinly sliced flank steak to the marinade, making sure each piece is well-coated. Cover and refrigerate for at least 30 minutes; for best results, marinate overnight to enhance the flavors.
- Cook the Beef: Heat a skillet over medium-high heat. Once hot, add the marinated beef slices in a single layer. Cook for 5 to 7 minutes, stirring occasionally, until the beef is browned and cooked through.
- Serve: Serve the cooked beef over cauliflower rice or your favorite keto-friendly base. Garnish with sliced green onions and a sprinkle of sesame seeds for added flavor and a beautiful presentation.
Notes
- For a gluten-free version, substitute soy sauce with tamari.
- Adjust erythritol quantity to your preferred sweetness level.
- Thinly slicing the flank steak aids in quick cooking and better marinade absorption.
- Marinating overnight intensifies the flavors and tenderizes the beef.
- Serve with cauliflower rice or steamed vegetables to keep it keto-friendly.
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