With a special twist, this keto beef bulgogi is our take on the Korean staple of marinated meat. For the perfect Bibimpab experience, put this flavorful meat over cauliflower rice, add some low carb goodies like cucumber, soft boiled eggs and kimchi, and you’ve got yourself a great keto-friendly dish to share!
BEEF IS THE WAY
There’s a lot of talk in the media and health journals about the safety and healthfulness of eating red meat. We aren’t here to pick sides or stir a seething cauldron of debate, but we will say that beef protein is an extremely nutritious, complete protein.
Considering we are eating only moderate quantities of protein, we want to make sure that when we do, it’s jam packed with nutrients. Why is beef a complete source of protein, you ask? Collagen! In general, the protein in beef is comprised of 25%-30% collagen.
Collagen is a type of protein, and it comes from the Greek root words that literally mean glue-creating. Collagen is fantastic for the recovery of your soft tissue (joints, ligaments, connective tissues) as well as your skin, hair and nails. That’s why you hear so many people preaching about the therapeutic benefits of bone broth.
Did you know: 25% of the protein in our body is collagen protein, which is the most abundant protein for humans. However, after the age of 26, our bodies natural internal production of collagen falls off a cliff. This is one of the reasons why athletes see their peak performance in their late 20s. As we age, it becomes increasingly important to eat collagen from our diet or our supplements.
So, if you are exercising as part of your ketogenic diet, enjoy the nourishing recovery courtesy of the keto beef bulgogi!
Keto Beef Bulgogi
This keto beef bulgogi is our twist on the Korean staple of marinated beef. Enjoy the nourishing health benefits of beef with this keto-friendly recipe.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 5 1x
- Category: Dinner
- Cuisine: Korean
- 1lb skirt steak
- 3 tbsp. coconut oil
- 2 tbsp. coconut aminos
- 1 tbsp. apple cider vinegar
- 1 tsp garlic powder
- 1 tsp ground ginger
- 1 tsp salt
- 1 tsp coconut flour
- Tenderize your steak with a kitchen mallet (or heavy bottomed pot). That’s right, beat up your steak.
- Next slice it into thin strips. Toss in a bowl with coconut aminos and apple cider vinegar. Marinate for 10 minutes.
- Heat a wok or large cast iron skillet. When it comes to temperature, use tongs to add the strips of steak to the wok. Cook in batches so the meat browns quickly, 3-4 minutes each batch, should be about 3 batches. Once all the strips are browned, add it all back into the wok and toss with the coconut flour.
- Then add the vinegar and coconut aminos from the marinating bowl in and sauté for a few minutes until the meat is glazed with a brown sauce.
- If you’re making cauliflower rice, cook it up right in the same hot wok! Serve your bowl, garnish and dig in!
- Calories: 242
- Fat: 18
- Saturated Fat: 18
- Carbohydrates: 3
- Protein: 24.9
Keywords: keto beef bulgogi