Keto Bulgogi Beef Bowls with Ginger-Scallion Cauliflower Rice

Why You’ll Love This Recipe

• All the sweet-salty bulgogi flavor, tailored for keto using coconut aminos and a carb-free sweetener.
• Fast: a 30-minute marinate and a lightning-quick sear for weeknight-friendly bowls.
• Balanced textures: caramelized beef, fluffy ginger-scallion cauliflower rice, and a tangy-crisp kimchi slaw.
• Great for meal prep and easy to customize with different proteins or extra heat.

Grocery List

• Produce: Cauliflower (riced or whole), garlic, fresh ginger, scallions, green cabbage, kimchi (unsweetened), optional cilantro or radishes for garnish
• Dairy: None
• Pantry: Coconut aminos, fish sauce, rice vinegar, toasted sesame oil, avocado oil, allulose or monk fruit/erythritol blend, gochugaru (optional), avocado oil mayo, toasted sesame seeds, fine sea salt, black pepper

Full Ingredients

For the Bulgogi Beef

• 1.5 lb thin-sliced beef (ribeye or top sirloin), 1/8–1/4 inch thick
• 2 tbsp coconut aminos
• 1 tbsp fish sauce
• 1 tbsp rice vinegar
• 1 tbsp toasted sesame oil
• 1 tbsp granulated allulose (or monk fruit/erythritol blend)
• 5 cloves garlic, minced
• 2 tsp fresh ginger, finely grated
• 1/2 tsp freshly ground black pepper
• 1 tsp gochugaru or red pepper flakes (optional)
• 1 tbsp avocado oil (for searing)

Ginger-Scallion Cauliflower Rice

• 4 cups riced cauliflower (about 14–16 oz / 400–450 g)
• 1 tbsp avocado oil
• 1 tbsp fresh ginger, finely grated
• 2 cloves garlic, minced
• 4 scallions, thinly sliced, whites and greens separated
• 1 tsp toasted sesame oil
• 1/2 tsp fine sea salt (plus more to taste)

Quick Kimchi Slaw

• 2 cups green cabbage, thinly shredded
• 3/4 cup kimchi, chopped, plus 1 tbsp kimchi brine
• 2 tbsp avocado oil mayo
• 2 tsp rice vinegar
• 1 tsp toasted sesame oil

For Serving

• 2 tsp toasted sesame seeds
• 2 scallions, thinly sliced
• Extra gochugaru (optional)

Step-by-Step Instructions

Step 1: Thin-slice the beef

For easy slicing, freeze the beef for 15–20 minutes until firm at the edges, then slice across the grain into 1/8–1/4-inch pieces. If your butcher sells pre-sliced bulgogi or shabu-style beef, you can use that and skip this step.

Step 2: Make the keto bulgogi marinade

In a bowl, whisk together coconut aminos, fish sauce, rice vinegar, toasted sesame oil, allulose, garlic, ginger, black pepper, and gochugaru (if using). Reserve 2 tablespoons of this marinade in a small bowl for glazing later. Add the sliced beef to the remaining marinade, toss well, and refrigerate for 30 minutes.

Step 3: Mix the quick kimchi slaw

In a medium bowl, combine shredded cabbage, chopped kimchi, kimchi brine, avocado oil mayo, rice vinegar, and toasted sesame oil. Toss until lightly creamy and evenly coated. Cover and chill until serving.

Step 4: Cook the ginger-scallion cauliflower rice

Heat 1 tablespoon avocado oil in a large nonstick or cast-iron skillet over medium-high heat. Add ginger, garlic, and scallion whites; cook 30 seconds until fragrant. Add riced cauliflower and 1/2 teaspoon salt; stir-fry 5–6 minutes until the cauliflower is steamy and just tender with most moisture cooked off. Stir in the sesame oil and half of the reserved scallion greens. Keep warm.

Step 5: Preheat the pan for high-heat searing

Place a large cast-iron or stainless skillet over high heat for 3 minutes until very hot (a drop of water should dance on contact). Add 1 tablespoon avocado oil and swirl to coat. Remove the beef from the marinade, letting excess drip off; pat lightly with paper towels to prevent steaming.

Step 6: Flash-sear the beef and glaze

Working in two batches, spread the beef in a single layer and sear 30–45 seconds per side until browned with caramelized edges. Do not crowd the pan. Return all seared beef to the pan, pour in the reserved 2 tablespoons marinade, and simmer 30–60 seconds, tossing, until glossy and lightly reduced. For doneness, you should be near medium-rare to medium (about 130–140°F if checking).

Step 7: Assemble and garnish

Divide the ginger-scallion cauliflower rice among four bowls. Top with glazed bulgogi beef and a generous scoop of kimchi slaw. Sprinkle with sesame seeds and the remaining scallion greens. Add a pinch of gochugaru if you like extra heat, then serve immediately.

Pro Tips

• Allulose browns like sugar and helps the beef lacquer; erythritol will not caramelize as well.
• Reserve marinade before adding beef so you can safely glaze without over-reducing raw juices.
• Patting the beef dry prevents steaming and ensures a fast, flavorful sear.
• Cook cauliflower rice until most moisture evaporates; a dry, fluffy texture keeps the bowls from getting watery.
• Squeeze excess brine from kimchi if it is very wet to keep the slaw crisp.

Variations

• Spicy gochujang: Whisk 1–2 tbsp sugar-free gochujang into the marinade for a deeper chili kick.
• Protein swap: Try boneless skinless chicken thighs or thin-sliced pork shoulder; adjust sear time as needed.
• Lettuce wraps: Skip the rice and serve beef and slaw in crisp romaine or butter lettuce leaves.

Storage & Make-Ahead

Marinate beef up to 24 hours in advance. The kimchi slaw keeps 2 days chilled; stir before serving. Cooked bulgogi and cauliflower rice keep 3–4 days in airtight containers. Reheat beef quickly in a hot skillet to avoid overcooking; rewarm rice over medium heat with a few drops of water. Assemble bowls just before serving for best texture.

Nutrition (per serving)

Approximate: 495 kcal; 41 g protein; 27 g fat; 10 g net carbs. Calculated using 1.5 lb top sirloin, 2 tbsp coconut aminos (partial glaze consumption), 4 cups cauliflower rice, and listed amounts of oils and slaw ingredients.