Keto Korean Beef (Easy Keto Meal Prep Recipe)

This Keto Korean Beef recipe will quickly become a dinner staple in your house. It’s so easy to make in under 30 minutes in one pan and pair with a quick side dish, plus it’s great for freezer meal prep because you can easily double or triple this recipe.

The whole family will enjoy this traditional Korean dish made low carb. Throw this on a bed of cauliflower rice for a complete meal that is sure to become your new favorite for keto meal prep or quick & easy dinners.

Keto Korean Beef – or Bulgogi…or BBQ?

My husband spent some time in Korea in his much younger days so this recipe is his favorite one of mine that I make on a regular basis. He’s tasted authentic Korean cuisine, compared it to this low carb version, and provided his stamp of approval on taste. It’s the best blend of savory and sweet, garlicky and a little spicy, plus rich and saucy.

Usually, the off-the-shelf marinades for this dish are made with tons of sugar, so when I set out to make a low carb version, I had to figure out how to capture the sweetness without compromising the traditional taste. So I went with a brown sugar alternative from Lakanto. It’s every bit as sweet as regular brown sugar with all the amazing properties we know and love in brown sugar, but it won’t affect your blood sugar the same way. It’s a Monk fruit and erythritol blend, and I use this blend in almost every one of my recipes that call for sweetness.

So if you’re craving Korean food, but want to keep it keto, sugar-free, low carb and low effort, this recipe was written for you!

Ingredients for Keto Korean Beef

The Meat

• Ground beef – This is the star of the dish! Ground beef provides a rich source of protein and fat, making it ideal for keto. Plus, it’s versatile and absorbs flavors beautifully. Grass-fed beef is often preferred for the keto diet because it’s richer in omega-3 fatty acids and conjugated linoleic acid (CLA), which promote heart health and may aid in weight loss, and it contains more antioxidants like vitamins E and A, supporting overall health. I opted for ground beef instead of sliced meat because it’s a lot easier to get your hands on and cook up in a single skillet. Plus I had it handy in my fridge!

The Sauce

• Garlic – Garlic adds depth and aroma. It’s a keto-friendly flavor enhancer that’s good for your heart too. Remember, the more garlic, the merrier (and more fragrant your kitchen)! I minced up some fresh garlic cloves, but the minced garlic that comes in a jar is also an easy way to add fresh garlic to this dish.
• Ginger – Ginger brings a unique, spicy warmth to the dish. It aids in digestion and adds a zesty kick, balancing the richness of the beef. I grated up some fresh ginger – you know that root lookin’ thing in the grocery store? You can also use ground ginger powder or ginger paste.
• Sesame oil – This oil is a keto gem. It’s high in healthy fats and brings a nutty, toasty flavor that’s essential in Korean cooking. Plus, it’s great for your skin!
• Soy sauce – Soy sauce is the backbone of umami flavor. It’s low in carbs but high in taste, making it perfect for adding that savory depth without breaking your carb bank. You can also use coconut aminos or liquid aminos if you have a soy allergy. Keep in mind that the carb profile is higher for these two substitutes even if it says zero carbs on the label. From highest carb to lowest, it’s coconut aminos > liquid aminos > soy sauce. So I would stick with soy sauce for the lowest carb count if soy isn’t an issue for you. If you want to keep it gluten-free, Tamari is a low carb option.
• Sugar-free brown sweetener – A keto lifesaver! This sweetener mimics the molasses-like flavor of brown sugar without the carbs, keeping your dish sweet and your ketosis uninterrupted. I use Lakanto’s, but Swerve also makes a brown sugar replacement.
• Crushed red pepper flakes – Heat alert! These flakes add a spicy kick. They’re also metabolism boosters – a little heat for more energy burn.
• Onion powder – Onion powder offers a concentrated burst of flavor to get the taste without the tears (or the extra carbs!).
• Rice wine vinegar – Adds a tangy touch. This vinegar brightens the dish and balances the flavors. It’s like a squeeze of lemon, but with an Asian twist!
• Beef stock – This deepens the dish’s flavor profile. Beef stock adds richness and body, making your Korean beef not just tasty but also soul-satisfying. Also makes the dish extra saucy if you like it that way! You could use beef broth if you don’t have beef stock available. (P.S. I also made a version with Keto Chow’s Beef Soup Base which adds essential vitamins and minerals specifically for the keto diet, and it tasted out of this world and made the sauce thicker)

The Garnish

• Sesame seeds & Green onion – Optional but recommended. They add texture, color, and a fresh, crisp contrast to the rich, savory beef. Plus, they make your dish Instagram-worthy!

How to Make Meal Prep Keto Korean Beef

This is an easy one skillet meal that can be made in just a few minutes by browning meat and adding the rest of the ingredients. Plus it’s a family-friendly meal. Add some cauliflower rice or zucchini noodles for a well-rounded easy dinner.

1. Add grass-fed ground beef to a skillet.
2. Mince up and brown meat until no more pink appears on medium-high heat.
3. Add the rest of the ingredients.
4. Bring to a boil, then lower the heat to simmer for about 10-15 minutes until the sauce has thickened. Garnish with sesame seeds and sliced green onions for the perfect finish.

Side Dishes for Keto Korean Beef

I bet you’re wondering what to serve with this delightful meal prep meal. Honestly, the easiest thing is (and shh, you gotta keep my secret) frozen cauliflower rice from the frozen section at the grocery store. Pop that little bag in the microwave for 5 minutes then serve the meat right on top.

If you’re not a fan of microwaves or quick side dishes, you can always grab a head of cauliflower and make your own riced cauliflower following these easy steps:

1. Chop the Cauliflower: Start by removing the leaves and stem of a head of cauliflower and cutting it into chunks.
2. Rice the Cauliflower: Use a food processor to pulse the cauliflower chunks until they break down into rice-sized pieces. Alternatively, you can grate the cauliflower with a box grater.
3. Cook: Quickly sauté it in a pan with a bit of oil or butter for 5 to 8 minutes until it’s tender.

Another ingredient I’ve been experimenting as a keto side dish with is celeriac, also known as celery root. This is a great low carb, high fiber substitute if you’re not a fan of cauliflower or just want to change it up a bit. Like cauliflower, it can be riced and will take on the flavor profile of whatever you mix it with.

A third option is zoodles, or zucchini noodles. Here’s an easy way to make them:

1. Spiralize the Zucchini: Use a spiralizer to turn zucchini into noodles. If you don’t have a spiralizer, you can use a vegetable peeler to create thin strips.
2. Cook the Zoodles: Heat a bit of olive oil or butter in a large skillet over medium heat. Add the zoodles and sauté for 3-5 minutes until they are tender but still crisp.

Lastly, another keto side dish favorites is miracle rice. Miracle Rice is a brand name for a type of shirataki rice, which is a low-calorie, low-carbohydrate rice alternative. It’s made from the flour of the konjac root, also known as glucomannan, which is a water-soluble dietary fiber.

Check out the recipe card below for complete instructions and exact measurements. It’s easy to print, and share with your friends or put in a recipe binder. Pin for later on your favorite Pinterest board or share on Facebook!

If you enjoyed this meal prep recipe, check out these:

• 30 Keto Meal Prep Recipe Ideas: How to Meal Prep For An Entire Month
• Keto Lemon Garlic Chicken (Meal Prep Recipe)
• 30 Best Quick & Easy Keto Ground Beef Recipes
• 25 Quick & Easy Keto Dinner Recipes (Under 30 Minutes)
• 17 Quick & Easy Keto Chicken Casserole Recipes