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Low Carb Spicy Bulgogi Beef Stir Fry / https://www.hwcmagazine.com
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5 from 1 vote

Low Carb Spicy Bulgogi Beef Stir Fry

Low Carb Spicy Bulgogi Beef Stir Fry is crunchy, spicy, aromatic and filled delicious healthy vegetables. 15-minute dinner never tasted so good!
Prep Time10 minutes
Cook Time5 minutes
Total Time15 minutes
Course: Mains
Cuisine: Korean
Servings: 4
Calories: 372kcal
Author: HWC Magazine

Ingredients

Beef Marinade

  • 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
    minced
  • 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)

Stir Fry

  • 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
    to taste
  • 2 cups Bean sprouts
    (Mung Bean Sprouts) washed well
  • 2 cups Snow peas
    strings removed
  • 1 cup Enoki mushroom
  • 4 Green onions cut in 2 inch segments
  • Garnishes – fresh chopped chili peppers (optional) and fresh bean sprouts optional

Instructions

  • 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.
  • Enjoy!

Nutrition

Serving: 1g | Calories: 372kcal | Carbohydrates: 12g | Protein: 28g | Fat: 24g | Saturated Fat: 8g | Cholesterol: 69mg | Sodium: 822mg | Potassium: 623mg | Fiber: 3g | Sugar: 5g | Vitamin A: 669IU | Vitamin C: 40mg | Calcium: 69mg | Iron: 4mg