Keto Beef Bulgogi Lettuce Wraps
These Keto Beef Bulgogi Lettuce Wraps are a delightful Korean-inspired dish perfect for low-carb diets. Flavored with a rich marinade and served in crisp lettuce leaves.
Equipment
- Large mixing bowl
- Knife and cutting board
- Large skillet
- Tongs or cooking chopsticks
Ingredients
Main Ingredients
- 1 lb ribeye steak thinly sliced
- 3 tbsp soy sauce
- 2 tbsp sugar-free sweetener
- 2 cloves garlic minced
- 1 tbsp sesame oil
- 1 tbsp sesame seeds
- 1 tbsp green onions chopped
- 1 head lettuce leaves separated
- salt and pepper to taste
Instructions
- In a large mixing bowl, combine soy sauce, sugar-free sweetener, minced garlic, sesame oil, and sesame seeds. Mix thoroughly until the sweetener is fully dissolved.
- Add the thinly sliced ribeye steak to the bowl, ensuring each piece is well-coated. Cover and let it marinate in the refrigerator for at least one hour.
- Heat a skillet over medium-high heat. Add the beef slices, stirring occasionally, and cook until browned and cooked through, about 5 to 7 minutes.
- Wash the lettuce leaves and pat them dry. Arrange them on a serving platter.
- Place a spoonful of cooked beef onto each lettuce leaf. Garnish with chopped green onions and sesame seeds. Serve immediately.
Notes
Leftover cooked beef can be stored for up to 3 days in the refrigerator. Freeze marinated raw beef in portioned bags for up to 2 months.