Keto Korean Beef is an easy low carb version of bulgogi, the classic Asian dish. Adding zucchini noodles turns it into an easy one-pan meal that will have everyone coming back for more!
My family loves Asian food of all kinds. Thai, Chinese, Japanese, you name it, they will devour it. So I am always on the hunt for Asian-style dinners that cut out the carbs but don’t skimp on flavor. And this Keto Korean Beef satisfies all of those requirements. It’s been one of my family’s favorite keto ground beef recipes for years now.
It has all the hallmarks of a great meal: easy, flavorful, and family friendly. It tastes just like classic Korean bulgogi, without the sugary sauce. Using ground beef instead of sliced beef simplifies the cooking process even further. Delicious!
★★★★★
Jo says: “I made this recipe last night for my long-time Keto self and a non Keto friend. We both LOVED it. Hers was served with thin spaghetti. Mine was as written.“
Ingredients and Substitutions
- Zucchini: If you don’t enjoy zucchini, you can omit this and skip ahead to making the sauce. Serve with cauliflower rice instead.
- Ground beef: You can also use ground chicken or turkey.
- Tamari: This is a kind of flavorful soy-sauce that is also entirely gluten-free. You can also use regular soy sauce.
- Sweetener: A little sweetener helps give the dish a more authentic flavor.
- Sriracha: This adds a bit of a kick, along with the red pepper flakes. It’s not much and you can increase or decrease as desired.
- Ginger and garlic: Opt for the fresh versions where possible. If you need to use powdered, try 3/4 teaspoon of each.
- Oil: You some oil for the pan, as well as sesame oil for the sauce. If you have toasted sesame oil, it adds fabulous flavor!
- Other seasonings: Red pepper flakes, green onion, sesame seeds
How to Make Keto Korean Beef
- Spiralize the zucchini: If you have a spiral cutter like this one, I recommend using the plate with the larger holes for more sturdy noodles. If not, thinner noodles will work fine.
- Salt the noodles: Lay the noodles out on a tea towel and sprinkle lightly with salt. Let sit for 20 minutes, then pat dry with another towel.
- Prepare the sauce: Add all the sauce ingredients into a glass measuring cup or bowl and whisk to combine.
- Cook the beef: Sauté the beef in a hot skillet until no longer pink.
- Stir in the sauce and noodles: Cook until everything is warmed through, about 2 to 3 minutes. Then sprinkle with the green onion and sesame seeds.
- Serve and enjoy!
Carolyn’s Tips for Success
Don’t skip salting the zucchini to draw out the excess moisture. It can be a wonderful low carb pasta substitute, but if you add it raw, it can turn your dinner into a soupy mess.
Unlike shredded zucchini, however, you don’t want to squeeze it out as it will break up your noodles. Simply lay them out a tea towel and spread your noodles on top, then pat dry with another tea towel.
If you are sensitive to salt, be sure to use low sodium tamari or soy sauce.
Frequently Asked Questions
Try shiritaki noodles or hearts of palm noodles – both would be delicious. You can also serve the beef over cauliflower rice.
Absolutely. While it won’t be Keto Korean Beef, it will still be an absolutely delicious meal!
Most soy sauce contains gluten, and most tamari does not. But be sure to check the labels carefully. I really like the San J brand, which is certified GF.
They do! I enjoy this Keto Korean Beef for lunch after we’ve had it for dinner. I’ve also eaten it for breakfast with a fried egg on top!
More Popular Keto One Pan Meals
Keto Korean Beef Recipe
Equipment
Ingredients
Zucchini Noodles
- 1 1/2 lb (680.39 g) zucchini, (you will end up with about 18 to 20 ounces)
- 1/4 tsp (0.25 tsp) salt
Sauce
- 1/4 cup (58 g) tamari
- 3 tbsp granular sweetener, allulose, erythritol, or a mix
- 1 tbsp sesame oil
- 2 tsp sriracha, optional
- 2 tsp grated ginger
- 2 cloves garlic, minced
- 1/4 tsp (0.25 tsp) red pepper flakes
Korean Beef
- 2 tbsp avocado oil, or olive oil
- 1 1/3 lb (604.79 g) ground beef
- 1 medium green onion, thinly sliced
- 1 tsp toasted sesame seeds
Instructions
Zucchini Noodles
- Cut the ends off of the zucchini. Use the spiral cutter plate with larger holes to make zucchini noodles. Chop them slightly a few times to break up the long noodles.
- Spread the noodles out on a tea towel and sprinkle with salt. Let sit for 20 minutes to draw out the excess moisture, then pat them dry with another towel.
Sauce
- In a glass measuring cup, whisk together all of the sauce ingredients. Set aside.
Korean Beef
- Add the oil to a large skillet over medium high heat. Once hot, add the beef and stir fry until no pink remains, about 7 minutes. Break up the clumps with the back of a wooden spoon as you cook.
- Stir in the sauce and green onion and cook until the sauce has reduced and thickenend, another 2 to 3 minutes.
- Add the zucchini noodles, toss to combine, and cook 2 to 3 minutes to heat through.
- Garnish with sesame seeds before serving.
Nutrition
Nutritional Disclaimer
Please note that I am not a medical or nutritional professional. I am simply recounting and sharing my own experiences on this blog. Nothing I express here should be taken as medical advice and you should consult with your doctor before starting any diet or exercise program. I provide nutritional information for my recipes simply as a courtesy to my readers. It is calculated using MacGourmet software and I remove erythritol from the final carb count and net carb count, as it does not affect my own blood glucose levels. I do my best to be as accurate as possible but you should independently calculate nutritional information on your own before relying on them. I expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website.
Free Bonus: Secrets to Keto Baking!
Sign up for your favorite recipes delivered straight to your inbox plus get our FREE bonus: Secrets to Keto Baking!
This Keto Korean Beef was fantastic! Everyone loved it! I can’t wait to make it again and again!
Everyone at my house loved this meal! Such a great meal!
I love Korean food! This keto version for Korean beef is so amazing, and perfect for someone on a Keto/Low carb diet. The zucchini noodles are perfect!
This was just delicious. I made the sauce, and used it on chicken wings and grilled shrimp. It will be a staple from here on out. SO good!!
Thank you for sharing all your recipes. They are outstanding and never disappoint! Made this for dinner and served over cauliflower rice. The whole family loved it! This will definitely be on the meal rotation.
Oh my this is good!
This sounds delicious! Must make it soon!
This is the best dish ever. We grow zucchini so I’m always looking for ways to use it. I found this recipe on Facebook and decided to try it. Omg, it’s so easy and so delish. It has the perfect amount of kick to it as well. My husband has already requested it soon, before our zucchini stops growing. You can bet this will be made frequently in our house.
Made this for dinner tonight. Delicious!! Will definitely make it again. Even my picky husband loved it!
Just want to cllarify something before I make this – the sesame oil is regular. not toasted right? This always confuses me in recipes. Thanks.
Not toasted, no. Unless toasted is specified, use regular. (FYI… toasted should be used as a finishing oil, not a cooking oil, since it’s already been cooked).
This one’s a keeper. Best part was the leftovers – warmed and rolled in a low carb tortilla.
Just made it for dinner. Hubby said “If I pick up some ground beef and zucchini can we have it again tomorrow?” I guess that makes it a big hit.
Thanks for another delicious meal.
AMAZING!! Just finished making this with a zucchini from my sister-in-law’s garden. I kind of hope no one else likes it, so I can keep it all for myself ???? I made it with all the optional heat, so it has a ‘sweet heat’ that’s really incredible. Thanks so much for all the amazing recipes!
Yay! We loved it too and I am eager to make it again.
Just made this for me and my husband. It was delicious and so easy! Definitely going to make this again and again and agian. Thanks for sharing. Your recipes are always amazing!
Yay, so happy to hear it!
Hi Carolyn, your biggest fan here! Really enjoyed this article. I am a little meat-ignorant,so deeply appreciated it. Decided to research meat in my area (San Diego) and found a site in which you or your readers may be interested. https://www.beckandbulow.com/ They are in the Sierra Nevada foothills and have some very unconventional but sound ways of doing things and are a CSA, as well. The articles in the blog are very informative, I mean VERY. A little hard to read at times, because historically we have done some pretty rude cattle raising, but a great read. Thanks for everything that you do.
This sounds good as is ,but what kind of beef do you recommend if I wanted to make it with sliced beef?
Are any other changes to the recipe needed if using sliced beef?
Thank you–I enjoy your emails.
Check out the article I linked to for authentic Bulgogi, she’s really specific on the meat you should use. 🙂