Gluten Free Beef Bulgogi Sauce Recipie

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Does your dear for Korean cuisine run deep? Good news! Low-carb beefiness bulgogi is totally possible, and fantastic, as well. I had never tried to make beef bulgogi until recently, when I ended up with a whole flank steak in my freezer and zero creative ideas of how to utilise information technology. A blogger friend of mine had recently posted her ain bulgogi recipe, and I was inspired to put a sugar-gratuitous version to the test.

This low-carb beef bulgogi is worth trying, friends. If you're in search of piece of cake keto dinner ideas, I promise you lot give it a shot.

The beef bulgogi is:

• full of flavor
• tender and juicy with the help of the marinade
• seared and browned perfectly over the stovetop
• piece of cake to prepare
• sugar-costless, gluten-gratuitous, and dairy-free

While this Korean-inspired dish is non authentic by whatever ways, information technology's all the same delightful and I tried to go along the recipe as shut to a traditional bulgogi every bit possible.

Depression-carb beef bulgogi served with cauliflower rice and broccoli makes a delicious keto dinner idea!

what is beef bulgogi?

Beefiness bulgogi, sometimes known equally Korean BBQ beef, is thinly-sliced and tender pieces of marinated beefiness, usually chargrilled (hence the term BBQ beef). The marinade is usually a balance of salty and sweet, made with soy sauce, sesame oil, sugar, and loaded with aromatics similar ginger and garlic.

the all-time cut of meat

Every bit I mentioned before, I was originally inspired to brand this dish when I had a flank steak. It's honestly not the all-time cut of meat to utilize, but it works okay as long as you marinade it for a while. Flank steaks are very lean and can be tough if they're not prepared right. They besides have less flavor than a cut that's marbled with fat (similar ribeye), so a long marinade = a more flavorful flank steak.

I besides tried this recipe out with ribeye, which is what is traditionally used for beef bulgogi. You can utilise ribeye or any other tender cut of beef, like tenderloin or sirloin. The more tender the cut, the less time you need to marinade.

The departure? I'd choose ribeye over flank steak whatever twenty-four hour period, but the flank steak was nevertheless great, tender, and had a actually nice flavor. My husband actually liked them equally.

the marinade is everything

Marinade for depression-carb beef bulgogi.

The marinade is where all the season is at, and what's nice about this recipe is you can easily accommodate this beefiness bulgogi recipe to your liking. If yous prefer more garlic, add information technology. A sweeter beef bulgogi? Increase the monk fruit. I used part of a grated pear for sweetness and to tenderize the meat, simply you don't really need it. (I figured the carbohydrate content of a 3rd of a grated pear would be minimal enough to keep things low-carb, plus most of it is discarded along with the marinade). Tamari instead of traditional soy sauce makes this more depression-carb and gluten-complimentary. And instead of sugar, I used drops of monk fruit extract, an all-natural (one-ingredient) sugar substitute with aught carbs, zero grams of sugar, and zippo calories.

Here'southward what y'all need for the marinade:

• tamari
• sesame oil
• grated pear
• monk fruit extract
• minced garlic
• fresh, grated ginger (or basis ginger powder)
• Chipotle pepper in adobo sauce (these are canned, try to observe a make with picayune to no saccharide, like this i)
• adobo sauce (from the canned chiles)
• apple cider vinegar
• table salt and pepper
• red pepper flakes

If you're using ribeye or a more tender beef cut to make this low-carb beef bulgogi, you can go away with marinading just 30 minutes, but I'd probably get for an hour. For a tougher cut of meat similar flank steak, I'd marinate it at least two hours, merely because a leaner cutting has less flavour than a fattier cut like ribeye, so you'll really want to sense of taste that marinade.

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how to make beef bulgogi

Prepare to make depression-carb beef bulgogi? It's this simple:

1. Place the meat in the freezer for virtually xxx minutes. This is optional, only makes it easier to slice.
2. Combine all the marinade ingredients in a large basin, and stir. (I like to taste it before adding the meat, adjusting for flavor if needed).
3. Slice the meat into thin strips, and then cutting in one-half crosswise and so they're not also long. Place the meat in the marinade, tossing it in the mixture and so all the meat is evenly coated. Marinade for the appropriate time (at least 30 minutes for ribeye and ii hours or longer for a leaner cut).
4. When the meat is done marinading, heat the coconut oil in a large frying pan or skillet over medium/high rut. You lot desire information technology very hot.
5. Layer a few newspaper towels on a plate, and working in sections, place the meat onto the paper towels and pat the meat dry out. Transfer the meat to the frying pan and sear each side for 1-2 minutes, or until brownish.
6. Remove and absurd the beef bulgogi on a make clean plate with make clean newspaper towels to permit some of the oil to drip off. Echo with the remaining meat.

don't skip this pace

I know information technology'southward kind of abrasive to accept to pat dry the meat before you melt it, but delight don't skip this step! If you transfer the meat directly to the skillet, all that marinade will cook out and you'll cease upward with meat boiling in the marinade instead of browning. This is why it's of import to dry the marinade off if you lot want a overnice, seared beef bulgogi. I hope, you won't be losing whatsoever of that practiced flavor!

easy keto dinner ideas: beef bulgogi for the win!

This might be ane of my favorite keto dinner ideas, mainly because it's so tasty and unproblematic to make! Pair it with some cauliflower rice (YES to frozen cauli rice to make things really uncomplicated), a creamy cauliflower mash, or even this flavorful zucchini noodle salad for a fantastic low-carb meal!

Bonus tip: if you're serving this with cauliflower rice, sautéing it in a few spoonfuls of that beef bulgogi marinade will make y'all happy. 🙂

This low-carb beef bulgogi is soo practiced, at present I want to try it out with chicken or pork, too! Just to vouch for how tasty this beef bulgogi recipe is, I couldn't go along my three-year-quondam daughter abroad from the beefiness to get enough photos. There she was, sneaking bites, chopsticks and all.

you might besides love...

• This keto coconut cake, the most tender almond flour bundt cake with a sweet coconut coat.
• A shaved Brussels sprouts salad is always a proficient thought, and with this 1, the vegetables might exist negotiable but that tasty mustard dill vinaigrette is a must.
• Filipino chicken adobo is what I grew upward on, and I was thrilled to keto-fy my mama's recipe! Tender craven thighs cooked in a flavorful marinade, served with garlic green beans.

Ingredients

• 2 pounds ribeye steak* (or other tender cut - see notes for using flank steak)
• ⅓ loving cup tamari
• two tablespoons sesame oil
• ⅓ pear, grated (optional)
• ½ teaspoon monk fruit extract*
• 4 large cloves garlic, minced
• 1 tablespoon fresh ginger, peeled and grated
• i whole chipotle pepper (in adobo sauce)
• 1 tablespoon adobo sauce
• 1 tablespoon apple tree cider vinegar
• ½ teaspoon footing black pepper
• ½ teaspoon common salt
• ½ teaspoon ruby-red pepper flakes
• ii tablespoons coconut oil (for frying)
• sesame seeds and chopped scallions (optional toppings)

Instructions

1. Place the meat in the freezer for about 30 minutes. This short freeze will make it easier to thinly piece the meat.
2. In a big bowl, combine all of the ingredients, except for the coconut oil, scallions and sesame seeds. (In that location's no need to cut the chipotle pepper, it can sit in the marinade whole). Stir the marinade and adjust to taste, if needed.
3. Remove the beef from the freezer and slice it into thin strips, about ½ an inch thick. Cut crosswise, slicing the long strips in one-half. Place all the meat in the large basin, tossing information technology in the marinade until it'south evenly coated. Air-condition for 30 minutes (see notes if using flank steak-it'll demand to marinate longer), turning the meat in the marinade about halfway through.
4. When the meat is done marinating, heat the kokosnoot oil in a skillet over medium-loftier heat. You lot want it really hot.
5. Ready a couple of newspaper towels on a clean plate or chopping lath. Place a portion of the marinated meat onto the paper towels, and gently dab the meat to dry it off. (Don't skip this step or your meat won't brown-see notes!)
6. Transfer the meat to the hot pan/skillet, and cook for about 2 minutes, so flip each slice over to brown the other side. The meat will melt rapidly, but you tin can adjust the cook time based on how y'all like your steak done. Transfer the cooked bulgogi to some other plate with clean paper towels to allow the oil to baste off.
7. Repeat the process with the remaining meat until all the meat is cooked and has cooled.
8. Serve with your side of pick, and an optional sprinkle of scallions or sesame seeds on the bulgogi.

Notes

If you're using a bacteria cut like flank steak, marinade it longer, at least two hours or more.

I similar llinea monk fruit because it's a concentrated, 1-ingredient sugar substitute and the liquid drops are ideal for a marinade. However, you can swap in erythritol or granulated monk fruit sweetener. I recommend using about 2 tablespoons.

Drying the meat past dabbing off the marinade with paper towels allows the meat to brown quickly in the skillet. If y'all skip this step, you'll likely end upwardly with meat boiling in the marinade instead of browning in the oil.

Nutrition Information:

Yield: five Serving Size: ane
Amount Per Serving: Calories: 507 Total Fat: thirty.2g Saturated Fat: 3g Cholesterol: 0mg Sodium: 922mg Carbohydrates: 2.3g Net Carbohydrates: 2.2g Cobweb: .1g Poly peptide: 30g

This nutritional information is approximate and is provided for convenience as a courtesy.

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Source: https://stemandspoon.com/low-carb-beef-bulgogi-gluten-free-sugar-free/