Atkins Beef Bulgogi

If you’re following Atkins Phase 1 (Induction), Korean beef bulgogi is easy to adapt because the biggest carb source in traditional recipes is the sugar (or Asian pear) in the marinade. This version keeps the classic savory, garlicky flavor while staying low-carb.

Low-Carb Atkins Beef Bulgogi

Servings: 4

Ingredients

  • 1½ lb flank steak or sirloin, sliced paper-thin (freeze 30–45 minutes first for easier slicing)
  • ¼ cup soy sauce
  • 2 tbsp sesame oil
  • 1 tbsp vinegar ( can be rice vinegar but I used champaign vinegar as a substitute )
  • 1 tbsp grated or minced fresh ginger
  • 4 cloves garlic, minced
  • 2 tsp granulated monk fruit sweetener or erythritol
  • ½ tsp black pepper
  • 2 green onions, sliced
  • 1 tsp sesame seeds (optional)

Optional vegetables (Induction-friendly)

  • Mushrooms
  • Zucchini
  • Bok choy
  • Spinach

Instructions

  1. Whisk together:

    • Soy sauce
    • Sesame oil
    • Rice vinegar
    • Garlic
    • Ginger
    • Sweetener
    • Pepper

  2. Toss the beef with the marinade and refrigerate for 30 minutes to overnight.

  3. Heat a cast-iron skillet or grill pan over high heat.

  4. Cook the beef in batches for 2–3 minutes, just until browned.

  5. Stir in the green onions during the last minute.

  6. Sprinkle with sesame seeds if using.

Serve with

  • Buttered cauliflower rice
  • Lettuce wraps (Boston or romaine lettuce)
  • Sautéed spinach
  • Steamed broccoli

Approximate nutrition (per serving)

  • Calories: ~360
  • Protein: ~34 g
  • Fat: ~22 g
  • Net carbs: ~3–4 g

Tips

  • Thin slicing is the key to authentic bulgogi texture.
  • A very hot pan helps caramelize the meat even without sugar.
  • If you’re not in Atkins Induction, a teaspoon of grated Asian pear can add traditional flavor with only a small increase in carbs.

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