fresh, grated ginger (or ground ginger powder). And instead of sugar, I used drops of monk fruit extract, an all-natural (one-ingredient) sugar substitute with zero carbs, zero grams of sugar, and zero calories. Tamari instead of traditional soy sauce makes this more low-carb and gluten-free. (I figured the sugar content of a third of a grated pear would be minimal enough to keep things low-carb, plus most of it is discarded along with the marinade). I used part of a grated pear for sweetness and to tenderize the meat, but you don't really need it. A sweeter beef bulgogi? Increase the monk fruit. The marinade is where all the flavor is at, and what's nice about this recipe is you can easily adjust this beef bulgogi recipe to your liking. The difference? I'd choose ribeye over flank steak any day, but the flank steak was still great, tender, and had a really nice flavor. The more tender the cut, the less time you need to marinade. You can use ribeye or any other tender cut of beef, like tenderloin or sirloin. I also tried this recipe out with ribeye, which is what is traditionally used for beef bulgogi. They also have less flavor than a cut that's marbled with fat (like ribeye), so a long marinade = a more flavorful flank steak. Flank steaks are very lean and can be tough if they're not prepared right. It's honestly not the best cut of meat to use, but it works okay as long as you marinade it for a while. the best cut of meatĪs I mentioned earlier, I was originally inspired to make this dish when I had a flank steak. The marinade is usually a balance of salty and sweet, made with soy sauce, sesame oil, sugar, and loaded with aromatics like ginger and garlic. Low-carb beef bulgogi served with cauliflower rice and broccoli makes a delicious keto dinner idea! what is beef bulgogi?īeef bulgogi, sometimes known as Korean BBQ beef, is thinly-sliced and tender pieces of marinated beef, usually chargrilled (hence the term BBQ beef).
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