Spicy Keto Beef Bulgogi Bowl (Low Carb Korean Style)
A fiery Korean-inspired keto beef bulgogi bowl with tender marinated beef, cauliflower rice, and fresh veggies. Low-carb, high-flavor, and totally addictive.
Ingredients
- 1.1 lb flank steak or ribeye (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 sugar-free chili paste)
- 1 tbsp avocado oil (for frying)
- 14 oz cauliflower rice
- 1 cucumber (thinly sliced)
- 2 green onions (chopped)
- 1 tbsp sesame seeds
Instructions
- In a large bowl, combine sesame oil, tamari, rice vinegar, sweetener, garlic, ginger, and chili flakes. Mix well.
- 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.
- While the beef cooks, microwave or pan-fry the cauliflower rice until hot.
- Assemble bowls: add cauliflower rice, top with spicy bulgogi beef, sliced cucumber, green onion, and sprinkle sesame seeds over the top.