Low Carb & Keto Korean BBQ Steak

My sugar-free Korean style BBQ marinade will This marinade is designed for those following a keto or diabetic-friendly diet. It delivers the classic sweet, savory, and slightly spicy flavor of Korean BBQ without the huge load of sugar that traditional recipes use. Hope you enjoy! 

INGREDIENTS

1 pound of meat (beef, pork, chicken, or seafood)

Marinade:

3 scallions (green onions)

4 cloves garlic

1/4 cup low-sodium soy sauce or Tamari

2-3 tablespoons monk fruit, granulated (e.g., Swerve or Lakanto)

1 1/3 cup allulose

2 tbsp sesame oil

1/8 tsp black pepper

Optional: 1/4 cup pureed Asian pear or kiwi
(this helps the meat tenderize better)

1/4 cup water or broth to thin, if needed

DIRECTIONS

Blend all the marinade ingredients in a food processor or blender.

Place the marinade, along with the sliced meat, into a container and ensure every piece is coated with the liquid. Cover and refrigerate for at least 4 hours (best overnight, especially if not using the pear or kiwi).

Heat a grill or pan on high. Grill or pan sear the meat strips until cooked through, about 2-3 minutes each side (depending on the size of your pieces)

NOTES:

For extra flavor, add some of my sugar-free gochujang, or chili flakes.

A popular soy-free alternative for soy sauce is coconut aminos. The irony is that coconut aminos are much sweeter, therefore higher in carbs. I prefer to use soy sauce.

I liked to serve this with cooked riced cauliflower. Other sides that will go well: kimchi, grilled or steamed broccoli, sliced carrot & cucumber.

Do you miss a lot of Asian foods on keto? I have several Asian low carb/keto recipes that might help you with those cravings. Hope you enjoy!