Keto Bulgogi Inspired Beef
10.2g
Net Carbs
29.2g
Protein
35.7g
Fat
4.1g
Fiber
493
Calories
Cooking tip: One tricky part to this recipe is that you do not want to leave this to marinate for too long or the beef will become mushy. There are naturally occurring enzymes in the fruit that help tenderize the beef, and if those are allowed to act for too long, the beef will lose its texture. We also love the ideal of making this meal your own by adding your favorite veggies to the bowl. Adding tangy kimchi, crunchy cucumber strips, and even a few slices of creamy ripe avocado can take this bowl to the next level. If you do add anything, just be sure to count those additional net carbs in your tracker.
Ingredients:
- 1 1/4 pounds raw rib eye beef steak, choice, 0" trim USDA
- 1/2 cup fresh yellow onion, chopped USDA
- 1/2 cup fresh fuji apple, sliced Canadian Nutrient File
- 1/4 cup fresh kiwi FNDDS
- 3 tablespoons Magic Baker Brown zero calorie sweetener, Splenda
- 2 tablespoons natural rice vinegar, 42 grain Nakano
- 2 tablespoons tamari soy sauce USDA
- 3 teaspoons fresh ginger root Canadian Nutrient File
- 1 tablespoon toasted sesame oil, unrefined Spectrum
- 2 1/2 teaspoons fresh garlic FNDDS
- 1/4 teaspoon black pepper, ground USDA
- 4 meds fresh young green scallions FNDDS
- 1/2 cup fresh yellow onion USDA
- 3 cups frozen cauliflower, riced Green Giant
- 2 teaspoons white sesame seeds, hulled Bob's Red Mill
Directions:
Ingredient note: 4 medium scallions equates to 60 grams, or 2.1 ounces.
- Place wrapped rib eye in the freezer for at least 30 minutes, but no more than 4 hours. Unwrap and slice across the grain into ¼-inch thick slices and place in a large bowl.
- In a food processor, combine chopped onion, chopped apple, chopped kiwi, sweetener, soy sauce, rice vinegar, toasted sesame oil, minced or grated ginger, minced or pressed garlic, and black pepper. Process until well mixed and smooth. Pour over beef.
- Thinly slice 2 tablespoons of the dark green section of scallions and set aside. Cut remaining scallions into 1-inch pieces and add to the bowl with the beef along with sliced yellow onion. Massage the beef, and onions with the marinade until evenly coated. Cover and marinate at room temperature for 30 minutes or for up to 4 hours in the refrigerator.
- Warm a large non-stick skillet over medium-high heat. Working in batches, place a single layer of beef strips in the warm pan, do not overcrowd. Cook without moving for 3-4 minutes, until sections are almost charred. Flip each piece and cook another 3-4 minutes, moving to pick up some char as needed, until fully cooked. Remove to a serving dish and repeat for all beef and onions.
- Meanwhile, microwave frozen cauliflower rice according to package instructions.
- To serve, place ½ cup cooked cauliflower rice in a bowl and top with ¼ of the cooked beef, about 3 ½ ounces. Sprinkle with ½ tablespoon of the reserved sliced scallions, ½ teaspoon sesame seeds and serve while warm. One serving is one bowl as described.
Nutrition note: Because only about 1/3 of the marinade ends up being eaten, the corrected nutritional information per serving is Net Carbs: 6.3g | Protein: 28.2g | Fat: 33.3g | Fiber: 3.4g | Calories: 452
