This bowl features thinly sliced beef marinated in tamari, ginger, and garlic with Korean chili flakes. The beef is seared at a high temperature and served over cauliflower rice with fresh cucumber and green onions. Sesame seeds are added as a garnish to complete the flavors in the marinade.

About This Recipe

The beef is sliced thin against the grain and left to sit in a marinade of sesame oil, tamari, and a keto-friendly sweetener to create a balance of salty and sweet notes. A hot pan or wok is used during cooking so the meat browns quickly while remaining tender. The cauliflower rice is prepared separately and absorbs the pan juices when the beef and vegetables are plated.

The flavor profile relies on the combination of toasted sesame oil, fresh ginger, and the heat from the chili flakes. Rice vinegar is added to provide a light acidity that contrasts with the browned beef. Fresh additions like green onions and cucumber provide a crisp texture in the finished dish.

The beef can be prepared in advance and kept in the refrigerator until cooking. The recipe can be modified by using chicken thighs instead of flank steak or by including sugar-free kimchi. This meal is served in deep bowls with sliced cucumber and sesame seeds on top.

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Why You’ll Love This Recipe

• Bold spicy Korean flavors without the carbs
• Served over fluffy cauliflower rice instead of regular rice
• Fresh, crisp toppings like cucumber and sesame seeds balance the heat
• Ready in under 30 minutes – perfect for lunch prep

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What You’ll Need for This Spicy Keto Beef Bulgogi Bowl

• 1 lb flank steak or entrecôte, thinly sliced
• 2 tbsp sesame oil
• 3 tbsp tamari (or soy sauce if not gluten-free)
• 1 tbsp rice vinegar (unsweetened)
• 2 tsp monk fruit or erythritol sweetener
• 3 garlic cloves, minced
• 1 tbsp fresh ginger, grated
• 1–2 tbsp gochugaru (Korean chili flakes) or red chili paste (sugar-free)
• 1 tbsp avocado oil (for frying)
• 400 g cauliflower rice
• 1 cucumber, thinly sliced
• 2 green onions, chopped
• 1 tbsp sesame seeds

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Step-by-Step Preparation

1. In a large bowl, combine sesame oil, tamari, rice vinegar, sweetener, garlic, ginger, and chili flakes. Mix well.
2. Add the thinly sliced beef to the marinade and toss to coat. Cover and refrigerate for at least 30 minutes (overnight for best flavor).
3. Heat avocado oil in a skillet or wok over high heat. Add the beef and cook quickly until browned and caramelized, about 3–4 minutes.
4. While the beef cooks, microwave or pan-fry the cauliflower rice until hot.
5. Assemble bowls: add cauliflower rice, top with spicy bulgogi beef, sliced cucumber, green onion, and sprinkle sesame seeds over the top.

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FAQ

• Can I make this ahead of time?
  Yes, marinate the beef the night before and store it in the fridge. Cook when ready to serve.
• Is gochugaru keto-friendly?
  Yes, it’s just dried chili flakes without added sugar. Just avoid pre-mixed chili pastes that may contain sugar.
• What beef cut works best?
  Flank steak or ribeye works well. Thin slicing is key for tenderness.
• Can I use chicken instead?
  Absolutely – chicken thighs are a great substitute for beef in this recipe.

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Variations & Substitutions

• Swap beef for chicken or pork.
• Use zucchini noodles instead of cauliflower rice.
• Add sugar-free kimchi on top for extra probiotics.

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Serving Suggestions

• Serve with a side of sesame spinach (sigeumchi namul).
• Add a fried egg on top for a Korean bibimbap vibe.
• Pair with sugar-free kimchi for an authentic kick.

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Did you make this recipe?

I’d love to hear from you — leave a comment below and tell me how it turned out, what you liked, or if you made any tweaks!

Try these next:

• Thai Basil Beef (Pad Krapow) – Low Carb Thai Street Food
• Sichuan Beef with Chili Oil (Low Carb & Spicy)

New keto recipes are added every week — check back often for more low-carb inspiration!