This dish features thinly sliced beef marinated in a mixture of soy sauce, ginger, and garlic, served over a base of sautéed cauliflower rice. It has a savory and slightly sweet flavor profile as a low-carb take on classic Korean BBQ.

About This Recipe

To prepare the beef, the meat should be sliced against the grain into thin strips to ensure a tender texture after a quick sear in a hot skillet. The marinade uses a keto-friendly sweetener to mimic the traditional caramelization of Korean BBQ without the use of sugar. It is important to cook the beef over high heat for just a few minutes, allowing the edges to brown and develop a deep umami flavor while keeping the center juicy.

The flavor relies on the combination of toasted sesame oil and fresh aromatics like garlic and ginger which infuse the beef during the marinating process. The cauliflower rice provides a neutral, absorbent base that picks up the excess sauce from the meat, while the sliced avocado gives a creamy mouthfeel. Since the dish is assembled in individual bowls, the ingredients can be layered to provide a balance of warm protein and fresh garnishes in every bite.

This dish works well as a main course and can be prepared ahead of time. It’s easy to customize the bowl by adding a fried egg for extra richness or a side of sugar-free kimchi for added spice and tang. It is best served immediately while the beef is hot, garnished with sliced green onions and sesame seeds to enhance the aromatic profile of the meal.

Why You’ll Love This Recipe

Bold Korean-inspired flavors without the sugar 🥢
Quick and easy—ready in under 30 minutes
Low-carb, gluten-free, and meal-prep friendly
Customizable with toppings like avocado or fried egg
Perfect for when you want something different from classic keto dinners

What You’ll Need for This Keto Beef Bulgogi Bowls

For the beef marinade:
1 lb ribeye or sirloin, thinly sliced
3 tbsp soy sauce or tamari (gluten-free)
1 tbsp sesame oil
1 tbsp rice vinegar
2 cloves garlic, minced
1 tsp fresh ginger, grated
2 tbsp powdered erythritol or allulose
1/2 tsp red pepper flakes (optional)
For the bowls:
4 cups cauliflower rice
1 tbsp avocado oil (or olive oil)
1 avocado, sliced
2 green onions, thinly sliced
1 tbsp sesame seeds
Optional: fried egg, kimchi (sugar-free)

Step-by-Step Preparation

In a bowl, whisk soy sauce, sesame oil, rice vinegar, garlic, ginger, sweetener, and red pepper flakes.
Add sliced beef and marinate at least 30 minutes (overnight for best flavor).
Heat a skillet over high heat, add marinated beef, and cook 2–3 minutes until browned and caramelized.
In another pan, sauté cauliflower rice in avocado oil until tender, about 5 minutes. Season lightly with salt.
Assemble bowls: cauliflower rice on the bottom, beef on top, then garnish with avocado, green onions, sesame seeds, and optional egg or kimchi.

FAQ

Can I use chicken instead of beef?
Yes—chicken thighs or pork work well with the same marinade.
Is this recipe spicy?
Not unless you add red pepper flakes; it’s easy to keep it mild.
Can I meal prep this?
Yes, store the beef and cauliflower rice separately, then reheat and assemble.
What’s the best beef to use?
Ribeye has the best flavor, but sirloin is a leaner option.

Variations & Substitutions

Use coconut aminos instead of soy sauce for soy-free
Swap cauliflower rice for zucchini noodles
Add spinach or bok choy for extra greens
Top with a fried egg for a bibimbap-style bowl

Serving Suggestions

Serve with sugar-free kimchi for authentic Korean flair
Add a side of roasted broccoli or asparagus
Pair with keto cucumber salad for freshness
Great as a weeknight dinner or meal-prep lunch

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