Low Carb Spicy Bulgogi Beef Stir Fry is crunchy, spicy, aromatic and filled delicious healthy vegetables. A 15-minute dinner never tasted so good!
Easy Dinner Solution
Life is so busy…so we are all about less than 30 minute dinners. How about you?
Low Carb Spicy Bulgogi Beef Stir Fry is one of the perfect dinners that take about 10 minutes of washing, chopping and preparing but less than 5 minutes’ to cook. You can stir fry if mother nature decides to pour buckets or grill in a grill pan on top of the BBQ grill.
Low Carb Deliciousness
You are just going to love this Low Carb Spicy Bulgogi Beef Stir Fry as you can use any little vegetables you enjoy and then quick marinade makes the beef extra flavorful.
We made ourselves a huge plate of this delicious goodness and ate without guilt as all very low carb, gluten-free, dairy-free, diabetic friendly and keto friendly. You gotta love that.
Have you ever asked for super thinly sliced beef at the grocery store? The beef is so thin, it almost looks like it has been chipped. Your butcher can really get your beef super thin and that is perfect for this recipe. This step really saves you time in the preparation of this dish. You can slice your tender cut of beef while slightly frozen to make it easier. In addition, you may also use ground beef if you desire . However, we love the texture of the thin marinated beef.
We do a super quick marinade of the beef while we prepare the vegetable. It is even better if you marinade overnight in the refrigerator. We marinade with tamari sauce, sesame oil, garlic, gochujang sauce (or you can use sriracha, or chili flakes), sesame seeds and a little grating of apple.
Marinating beef with fruits is very common in Korea. We used kiwi as a tenderizer for our Korean Beef BBQ Kalbi.
Gochujang is brown rice red pepper paste and is a fantastic addition to our Gochujang Fried rice with Leftover Ham. If you are not making this recipe keto friendly you can add a little dash of sweetener of choice.
We prefer the natural seasonings for the marinade and grated Asian pear (nashi) and kiwi work well too in the marinade. We have had friends that have even used a little lemon lime soda (7 up/ Sprite) in the marinade but we are all about using fresh ingredients and no refined sugar.
Fresh ingredients are what make this recipe shine. We used a layer of fresh snow peas and bean sprouts (sprouted mung beans) on the bottom and beef, scallions and enoki mushrooms together for a delightful bite. Feel free to use any quick cooking vegetables in this recipe that your little heart desires.
If you are not doing the low carb thing then this recipe is fantastic with a little cooked rice (pad Thai) noodles or Korean Sweet Potato Noodles tossed with a little tamari – soy sauce, garlic and chilis.
We just sat down and ate a huge bowl of this delicious Low Carb Spicy Bulgogi Beef Stir Fry . You can also prepare leaf lettuce and roll up this delicious stir fry with a little extra tamari and gochujang sauce to drizzle.
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Low Carb Spicy Bulgogi Beef Stir Fry
- 1 pound Beef – 1 pound super thin sliced beef (we used top sirloin) super thin sliced beef (we used top sirloin)
- 3 tablespoon Soy Sauce
or Tamari for gluten free
- 2 cloves Garlic
- 1 inch Ginger
knob peeled and grated
- ¼ cup Onion grated
- 1 Apple small peeled and grated
- 1 teaspoon Gochujang sauce – 1 teaspoon
(Korean Chili paste) or to desired heat level (can also use sriracha sauce or even red pepper or chili flakes.
- 1 tablespoon Sesame oil
- 1 tablespoon Sesame seeds toasted (and extra for garnishing)
- Sweetener of choice only if desired 1-2 teaspoons (optional- we did not add any)
- 1 tablespoon Oil (we used a light olive oil)
- 4 Zucchini
small to make zoodles either use a spiralizer or if you are like us just use an old fashion peeler and peel on all four sides and stop before you get down to the seeds.
- Salt and white pepper
- 2 cups Bean sprouts
(Mung Bean Sprouts) washed well
- 2 cups Snow peas
- 1 cup Enoki mushroom
- 4 Green onions cut in 2 inch segments
- Garnishes – fresh chopped chili peppers (optional) and fresh bean sprouts optional
- Marinate the beef: In a bowl add beef, tamari (soy) sauce, minced garlic, grated ginger, grated onion, grated apple, gochujuang sauce, sesame oil, sesame seeds and only if wish a little sweetener of choice. Mix and set aside. If you do this the night before and marinate over night in the refrigerator is even better. However, if you are low on time just marinate while you are preparing the other vegetables.
- In a wok or frying pan add your oil and add your zucchini zoodles and bean sprouts and season with salt and white pepper to taste and cook for about 1 minute until they just start to wilt. Remove from wok. Set aside and keep warm.
- Drain any extra marinade from your marinated beef. Add a little extra oil in your pan and fry your marinated beef until golden toasty brown. Add in the snow peas, enoki mushrooms and scallions and season to taste and stir fry until snow peas are bright green.
- In a bowl or plate layer a of the stir-fried zucchini and beans spout mixture. Top with the bulgogi beef, snow pea, mushroom and scallion mixture.
- Garnish with fresh chopped chili peppers and fresh beans sprouts if desired.