Description
A simple and tasty recipe for Keto Bulgogi Beef Lettuce Wraps that is perfect for a low-carb diet.
Ingredients
Scale
- 1 pound flank steak, thinly sliced against the grain
- 1/4 cup soy sauce (or tamari for gluten-free)
- 2 tablespoons sesame oil
- 2 tablespoons erythritol or another keto-friendly sweetener
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 1 tablespoon rice vinegar
- 1 teaspoon sesame seeds
- 1/4 teaspoon black pepper
- 1 head of butter lettuce or romaine lettuce, leaves separated
- 1 carrot, julienned (optional for garnish)
- 1 green onion, sliced (for garnish)
Instructions
- In a large bowl, combine the soy sauce, sesame oil, erythritol, garlic, ginger, rice vinegar, sesame seeds, and black pepper. Mix well to create the marinade.
- Add the sliced flank steak to the marinade, ensuring all pieces are well coated. Cover and refrigerate for at least 30 minutes, or up to 2 hours for more flavor.
- Heat a large skillet or grill pan over medium-high heat. Once hot, add the marinated beef in a single layer. Cook for about 2-3 minutes on each side, or until the beef is browned and cooked through.
- Remove the beef from the skillet and let it rest for a few minutes.
- To assemble the wraps, take a lettuce leaf and fill it with a few pieces of cooked beef. Top with julienned carrots and sliced green onions if desired.
- Serve immediately and enjoy your delicious wraps!
Notes
- For a spicier kick, add a teaspoon of gochujang (Korean chili paste) to the marinade.
- You can substitute the flank steak with chicken or tofu for a different protein option.
- Prep Time: 10 minutes
- Cook Time: 6 minutes
- Category: Main Dish
- Method: Grilling or Skillet Cooking
- Cuisine: Korean
Nutrition
- Serving Size: 1 wrap
- Calories: 280
- Sugar: 1g
- Sodium: 800mg
- Fat: 16g
- Saturated Fat: 2g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 0g
- Protein: 30g
- Cholesterol: 70mg