This Korean Beef is absolutely make again and again delicious. Simply put, it is seasoned beef and most often grilled, either on skewers or not, served with a side of rice and vegetables; or with lettuce, a little rice and beef for a one bite wrap.
Korean Beef Barbeque (Bulgogi)
Sometimes it is easier to divide the meal into serving portions and then add carbs for the sides. Because we use tenderloin, the beef doesn’t sit in the marinade long, making it easy to prep before grilling.
If using brown sugar, double the amount and adjust Carbs.
Ingredients
- 1 lb (454 grams) rib eye or tenderloin steak 0 CHO
- 1.5 tsp. (6 gr) Splenda Brown Sugar Blend (2 CHO/1/2 tsp) 6 CHO
- 3 TBSP Tamari Gluten Free Soy Sauce 3 CHO
- 1 TBSP Mirin (7.5 gr/TBSP) 7.5 CHO
- 1 TBSP (15 gr) grated fresh ginger. 3 CHO
- 1 tsp. sesame oil 0 CHO
- ¼ tsp. minced garlic 0 CHO
TOTAL CHO 19.5 CHO
- 2 SERVINGS OF 228 GRAMS = 9.75 CHO
- 4 SERVINGS OF 114 GRAMS = 4.8 CHO
Instructions
- Thinly slice beef on an angle against the grain, 1/16 of an inch. When slicing beef thinly, it is easier if slightly frozen.
- Combine beef with marinade ingredients, place in Zip lock bag. Refrigerate for 30 minutes.
- Heat the grill to high heat.
- Bring beef to room temperature for 10 minutes on counter. Typically, all of the marinade absorbs into the meat.
- Heat an oiled large grill grate and space beef evenly throughout, leaving enough room between pieces so that the meat grills rather steaming or sweating the meat.
- Cooking time will vary but plan for about 5 – 7 minutes.
- Serve with rice and sides of choice.
