Description
Delicious Keto Korean Bulgogi Beef Lettuce Wraps that are low in carbs and packed with flavor.
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 your preferred keto sweetener
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 1 tablespoon rice vinegar
- 1 teaspoon sesame seeds
- 1/2 teaspoon black pepper
- 1 head of butter or romaine lettuce, leaves separated
- 1 small cucumber, thinly sliced
- 1 carrot, julienned
- Green onions, chopped for garnish
Instructions
- In a medium bowl, combine soy sauce, sesame oil, erythritol, garlic, ginger, rice vinegar, sesame seeds, and black pepper. Whisk until well mixed.
- Add the sliced flank steak to the marinade, ensuring all pieces are 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.
- Remove the beef from the marinade, allowing excess marinade to drip off.
- Cook the beef in the hot skillet for about 3-4 minutes, stirring occasionally, until browned and cooked through.
- To assemble the wraps, take a lettuce leaf and fill it with a few slices of cooked bulgogi beef, cucumber, and carrot.
- Garnish with chopped green onions. Roll up the lettuce leaf around the filling and enjoy.
Notes
- For extra crunch, add sliced radishes or bell peppers to the wraps.
- To make it spicier, include a drizzle of sriracha or a sprinkle of red pepper flakes in the filling.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Dish
- Method: Grilling or Skillet Cooking
- Cuisine: Korean
Nutrition
- Serving Size: 1 wrap
- Calories: 290
- Sugar: 1g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 26g
- Cholesterol: 70mg