Keto Beef Bulgogi
Thin-sliced ribeye soaks up a savory-sweet sesame-ginger marinade, then sears in minutes for a sizzling Korean-style dinner with just 5g net carbs per serving. Ready in about 35 minutes, this gluten-free, dairy-free bulgogi delivers big umami without a grain of sugar or rice.
Head of Nutrition · June 17, 2026
Nutrition per serving
Per serving · makes 4. Values are estimates; brands vary.
Sweet, savory, and deeply garlicky, this keto beef bulgogi captures everything you love about Korean BBQ without the sugar or rice. Thin ribeye caramelizes fast in a screaming-hot pan, so dinner is on the table in about 35 minutes.
Ingredients
- 1.5 lb ribeye or sirloin steak, very thinly sliced against the grain
- 3 tablespoons coconut aminos
- 2 tablespoons toasted sesame oil
- 2 tablespoons granulated erythritol or monk fruit sweetener
- 1 tablespoon rice vinegar
- 1.5 tablespoons fresh ginger, finely grated
- 5 cloves garlic, minced
- 4 green onions, sliced (whites and greens separated)
- 1 tablespoon toasted sesame seeds
- 1 tablespoon avocado oil, for searing
- 0.5 teaspoon red pepper flakes (optional)
- Salt and black pepper, to taste
Instructions
- 1
Freeze the steak for 20 to 30 minutes to firm it up, then slice as thinly as possible against the grain into bite-sized strips.
- 2
In a large bowl, whisk together the coconut aminos, sesame oil, erythritol, rice vinegar, ginger, garlic, the white parts of the green onions, and red pepper flakes until the sweetener dissolves.
- 3
Add the sliced beef and toss to coat thoroughly. Marinate at room temperature for 15 minutes, or cover and refrigerate up to 8 hours for deeper flavor.
- 4
Heat the avocado oil in a large skillet or wok over high heat until shimmering. Working in two batches to avoid crowding, spread the beef in a single layer and sear undisturbed for 1 to 2 minutes, then stir-fry another 1 to 2 minutes until caramelized at the edges.
- 5
Return all the beef to the pan and toss for 30 seconds to glaze in the rendered marinade. Season with salt and pepper.
- 6
Transfer to plates and finish with the reserved green onion tops and toasted sesame seeds. Serve hot.
Tips & notes
- Slicing is easiest when the beef is partially frozen. Ask your butcher for thin-cut shabu-shabu or hot-pot slices to skip this step entirely.
- Serve over cauliflower rice or in butter lettuce cups to keep the meal fully keto. A side of kimchi adds tang for only about 1g net carb per 2 tablespoons.
- Store leftovers in an airtight container in the fridge for up to 4 days, or freeze cooked bulgogi for up to 2 months. Reheat quickly in a hot skillet to avoid toughening the beef.
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Frequently asked questions
- How many carbs are in keto beef bulgogi?
- This recipe has 5g net carbs per serving (6g total carbs minus 1g fiber), along with 624 calories, 41.2g protein, and 47.3g fat. It makes 4 servings.
- What can I use instead of soy sauce to keep it keto?
- Coconut aminos is the best swap. It is gluten-free, lower in sodium, and naturally slightly sweet, so it mimics the sweet-savory bulgogi profile without added sugar. Tamari also works if you are not avoiding soy.
- What should I serve with keto bulgogi?
- Cauliflower rice, butter lettuce wraps, or stir-fried zucchini noodles all pair well and keep carbs low. Top with kimchi and extra sesame seeds for an authentic Korean BBQ feel.
