Spicy Keto Beef Bulgogi Bowl (Low Carb Korean Style)

In a large bowl, combine sesame oil, tamari, rice vinegar, sweetener, garlic, ginger, and chili flakes. Mix well.

For this step: 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)

Add the thinly sliced beef to the marinade and toss to coat. Cover and refrigerate for at least 30 minutes (overnight for best flavor).

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.

For this step: 1 tbsp avocado oil (for frying)

While the beef cooks, microwave or pan-fry the cauliflower rice until hot.

For this step: 14 oz cauliflower rice

Assemble bowls: add cauliflower rice, top with spicy bulgogi beef, sliced cucumber, green onion, and sprinkle sesame seeds over the top.

For this step: 14 oz cauliflower rice, 1 cucumber (thinly sliced), 2 green onions (chopped), 1 tbsp sesame seeds