Craving the savory, sweet, and garlicky flavors of Korean BBQ but sticking to a low-carb lifestyle? You’ve come to the right place. This Keto Korean Beef recipe delivers all the authentic taste you love in under 30 minutes, making it the perfect weeknight meal. It’s a simple, one-pan dish featuring tender, thinly-sliced beef coated in a rich, sugar-free marinade that will have everyone asking for seconds.
Forget complicated recipes or expensive takeout. This dish proves that you can enjoy incredible international flavors while staying perfectly on track with your health goals. We’ll be using simple, accessible ingredients to create a truly memorable meal.
Why This Keto Korean Beef Recipe is a Must-Try
If you’re looking for a go-to low-carb dinner, this is it. It’s incredibly fast to prepare, making it ideal for busy evenings. The flavors are bold and satisfying, hitting that perfect balance of savory and slightly sweet, without any of the sugar you’d find in traditional Korean marinades. Plus, it’s a versatile dish you can serve in many different ways to keep things interesting.
- Quick & Easy: This entire meal comes together in less than 30 minutes from start to finish.
- Authentic Flavor: We use classic ingredients like soy sauce, sesame oil, garlic, and ginger to create a marinade that tastes just like the real deal.
- Completely Sugar-Free: A keto-friendly sweetener replaces the brown sugar, keeping the carb count ultra-low.
- Family-Friendly: Even those who aren’t following a keto diet will absolutely love the taste of this beef.
Essential Ingredients for Low-Carb Korean Beef
The magic of this Keto Korean Beef lies in its simple yet powerful marinade. Here’s what you’ll need to bring this dish to life.
The Best Cut of Beef
For that classic, tender texture, I highly recommend using thinly sliced ribeye, sirloin, or flank steak. You can often find beef pre-sliced for “bulgogi” or “shabu-shabu” at Asian markets or even some larger grocery stores. Slicing it thin is key to a quick cook time and tender result.
The Perfect Keto Marinade
This is where the flavor happens. Our sugar-free marinade combines savory, aromatic, and slightly sweet elements perfectly.
- Soy Sauce or Tamari: The savory, umami base of our sauce. Use tamari for a gluten-free option.
- Keto-Friendly Sweetener: A brown sugar substitute like erythritol or monk fruit works best to mimic that classic caramelized flavor.
- Sesame Oil: Adds a nutty, toasty aroma that is essential to Korean cuisine.
- Garlic & Ginger: Freshly minced is always best for the most potent flavor.
- Gochugaru (Optional): Korean chili flakes add a gentle, smoky heat without being overwhelmingly spicy.
How to Make Keto Korean Beef (Step-by-Step)
Making this dish is as simple as marinate, sear, and serve. Follow these straightforward steps for perfect results every time.
- Prepare the Marinade: In a medium bowl, whisk together the soy sauce, keto sweetener, sesame oil, minced garlic, grated ginger, and gochugaru (if using).
- Marinate the Beef: Add the thinly sliced beef to the bowl with the marinade. Toss everything together until the beef is fully coated. Let it sit for at least 15 minutes, but for best results, allow it to marinate for up to an hour in the refrigerator.
- Cook the Beef: Heat a large skillet or wok over medium-high heat. Add a splash of avocado or olive oil. Working in batches to avoid overcrowding the pan, add the beef in a single layer. Cook for 1-2 minutes per side, until it’s nicely browned and cooked through.
- Garnish and Serve: Once all the beef is cooked, return it to the pan to warm through. Garnish with sesame seeds and sliced green onions. For a complete meal, consider serving it alongside a fresh and vibrant Blueberry Peach Feta Salad.
Pro Tips for Perfecting Your Dish
Want to take your low-carb Korean beef from great to absolutely amazing? Here are a few expert tips.
- Don’t Overcrowd the Pan: Cooking the beef in batches is crucial for getting a good sear. If you add too much at once, the beef will steam instead of brown.
- Thin Slices are Key: If you’re slicing the beef yourself, partially freeze it for about 20-30 minutes. This firms up the meat, making it much easier to get super-thin slices.
- Don’t Overcook: Because the beef is sliced so thinly, it cooks very quickly. A minute or two per side is all you need to keep it juicy and tender.
For another fantastic beef dish, try these Slow Cooker French Dip Sandwiches for a different flavor profile.
What to Serve with Keto Korean Beef
To keep this meal fully keto, serve your delicious Korean beef over a bed of cauliflower rice. It’s also fantastic with steamed broccoli, sautéed zucchini noodles (zoodles), or wrapped in crisp lettuce leaves for a fresh, crunchy bite. For those who love a hearty meal, this beef is also an amazing topping for a Hash Brown Breakfast Bowl, using a keto-friendly hash brown substitute.
Storage and Reheating Instructions
Store any leftover Keto Korean Beef in an airtight container in the refrigerator for up to 4 days. You can reheat it gently in a skillet over medium-low heat or in the microwave. The flavors often meld and become even better the next day!
Frequently Asked Questions
Absolutely! To use ground beef, simply brown it in the skillet first, breaking it apart with a spoon. Drain any excess grease, and then pour the prepared marinade over the cooked ground beef and let it simmer for a few minutes to absorb the flavors.
This recipe is great for meal prep. You can marinate the beef and store it in an airtight container in the refrigerator for up to 24 hours before cooking. You can also cook the full recipe and store it in the fridge for up to 4 days.
Yes, it is gluten-free as long as you use tamari or a certified gluten-free soy sauce. Traditional soy sauce contains wheat, but tamari is a great gluten-free alternative with a similar flavor profile.
While this recipe uses gochugaru (chili flakes), if you want the paste-like consistency of gochujang, you can make a keto version by mixing gochugaru with a little bit of water, a pinch of salt, and a teaspoon of keto-friendly sweetener until a paste forms.
A brown sugar substitute, such as Swerve Brown or Lakanto Golden Monk Fruit Sweetener, works best. These sweeteners mimic the molasses flavor of traditional brown sugar, which adds depth to the marinade. However, any granular erythritol or monk fruit blend will work well.
More Delicious Low-Carb Recipes
If you enjoyed this easy keto recipe, you’ll love exploring other flavorful and simple meals. For a cheesy and satisfying dinner, check out this White Chicken Lasagna Soup, which can be easily adapted for a low-carb diet.
We hope you love this Keto Korean Beef recipe! It’s a testament to how delicious and exciting low-carb eating can be. If you make it, please leave a comment below or share a picture on Pinterest. We can’t wait to see your creations!
Keto Korean Beef Recipe
Keto Korean Beef (Quick & Easy Recipe)
Ingredients
Equipment
Method
- In a medium bowl, whisk together the soy sauce (or tamari), brown sugar substitute, sesame oil, minced garlic, grated ginger, and gochugaru (if using) to create the marinade.
- Add the thinly sliced beef to the marinade and toss until it's completely coated. Let it marinate for at least 15 minutes at room temperature or up to 1 hour in the refrigerator for deeper flavor.
- Heat the avocado oil in a large skillet or wok over medium-high heat. Once hot, add the beef in a single layer, working in batches to avoid overcrowding the pan.
- Cook the beef for 1-2 minutes per side, until browned and cooked through. The thin slices will cook very quickly.
- Once all batches are cooked, return the beef to the skillet. Garnish with toasted sesame seeds and sliced green onions. Serve immediately over cauliflower rice or your favorite keto-friendly side.
Notes
Tip 2: Partially freezing the steak for 20-30 minutes makes it much easier to slice thinly at home.
Tip 3: Do not overcrowd the pan. A good sear is essential for the best flavor and texture.
