Beef Bulgogi Lettuce Wraps
⏲ ~28 min total · prep 22 · cook 6 · 4 servings
Recipe Lab · 2026-10-11 · Developed with AI assistance, human-reviewed · Photos: original, AI-generated with real-dish reference
Adapted from Wikibooks Cookbook: Bulgogi (CC BY-SA 4.0).
Ingredients
- 1 1/4 lb beef sirloin steak, sliced 1/8 inch thin against the grain
- 1/3 cup soy sauce
- 3 tbsp allulose
- 2 tbsp dry sherry
- 1 tbsp sesame oil
- 1 tbsp avocado oil, for searing
- 2 tbsp minced garlic (6 cloves)
- 2 tsp grated fresh ginger
- 1/2 cup thinly sliced onion (about half a small onion)
- 8 oz cremini mushrooms, sliced 1/4 inch thick
- 2 green onions, sliced on the bias
- 2 tsp toasted sesame seeds
- 1 head butter lettuce, leaves separated
Nutrition
Calculated from USDA FoodData Central reference values, per serving (serves 4).
| Per serving | |
|---|
| calories kcal | 602 |
| protein g | 34.1 |
| fat g | 47.1 |
| carbs g | 9.9 |
| fiber g | 1.9 |
| net carbs g | 8.0 |
Instructions
- Freeze the sirloin, uncovered, for 30 minutes so it firms at the edges, then slice across the grain 1/8 inch thick with a sharp knife. Thicker slices stay chewy; thinner ones fall apart in the pan.
- Whisk the soy sauce, allulose, sherry, sesame oil, garlic, and ginger in a medium bowl until the allulose dissolves, about 1 minute.
- Toss the sliced beef and the onion in the marinade until every piece is coated. Let it sit 30 minutes on the counter, or up to 8 hours in the refrigerator for deeper flavor.
- Heat a cast iron skillet or griddle over high heat until a drop of water skitters and evaporates on contact, 3 to 4 minutes. Add the avocado oil and swirl to coat.
- Lay one third of the beef in a single layer with tongs, pieces flat and not touching. Sear 45 to 60 seconds per side until the edges brown and crisp, then move it to a platter. A crowded pan steams instead of sears.
- After the last batch, pour the remaining marinade into the hot pan with the mushrooms. Cook 2 to 3 minutes, scraping up the browned bits, until the mushrooms turn soft and glossy and the liquid reduces by half.
- Return the beef and any collected juices to the pan, toss 30 seconds over the heat, then turn off the burner. Scatter the sesame seeds and green onion over the top.
- Spoon the bulgogi into butter lettuce leaves and eat while hot. Cauliflower rice on the side turns it into a fuller plate.
Why this recipe works
- Freezing the steak: Freezing the sirloin firms the fibers slightly, making it easier to slice paper-thin against the grain. This ensures the meat remains tender after the high-heat sear.
- High-heat searing: Searing the beef at high heat before adding the mushrooms creates a caramelized crust that locks in juices. This prevents the meat from becoming tough during the shorter cooking time.
- Allulose sweetener: The combination of soy sauce and allulose provides a savory depth without the sugar spike found in traditional recipes. The sherry adds a necessary acidity that cuts through the richness of the fat.
Tips
- Use kitchen shears. Use kitchen shears to slice the frozen beef if a knife slips. This ensures uniform thickness for even cooking.
- Do not overcrowd the pan. Do not overcrowd the pan when searing the beef. Overcrowding lowers the temperature and steams the meat rather than searing it.
- Add mushrooms last. Add the mushrooms to the pan only after the beef is removed. This prevents the mushrooms from becoming mushy before the meat is fully cooked.
- Let the beef rest. Let the beef rest for a few minutes after searing. This redistributes the juices throughout the meat for a better texture.
Serving
This recipe serves four people. Serve the hot beef and mushrooms in a bowl alongside crisp butter lettuce leaves. Wrap the seasoned meat in the leaves for a low-carb alternative to rice or buns. You can also serve the mixture over cauliflower rice or zucchini noodles for a hearty base. A sprinkle of toasted sesame seeds adds a nice texture contrast to the soft meat.
Storage
Store any leftover cooked beef and mushrooms in an airtight container in the refrigerator for up to three days. The flavors will meld together even more after sitting overnight. To reheat, place the mixture in a skillet over medium heat until it is piping hot. Avoid microwaving as it can make the mushrooms rubbery. You can also freeze the cooked mixture for up to two months, though the texture of the mushrooms may change slightly.
Variations
- Pork belly: Swap the sirloin steak for thinly sliced pork belly for a higher fat content and richer flavor profile.
- Bell peppers: Add sliced bell peppers or bok choy to the pan during the final cooking step for extra volume and crunch.
- Monk fruit sweetener: Replace the allulose with monk fruit sweetener if you prefer a zero-calorie alternative that still provides texture.
FAQ
- Can I make this recipe ahead of time? Yes, you can slice and marinate the beef up to 24 hours in advance. Sear the beef just before serving to maintain the best texture.
- Is allulose necessary for the keto diet? Allulose is a natural sugar that does not spike blood glucose levels, making it ideal for this recipe. It also helps caramelize the meat similarly to brown sugar.
- What if I do not have a cast iron skillet? A stainless steel skillet or a heavy-bottomed non-stick pan works well. Ensure the pan is hot enough to achieve a sear before adding the beef.
- Can I use a different type of onion? Yellow or white onions work best because they caramelize well. Red onions can be too strong for this specific marinade.
- How do I know when the beef is done? Sear the beef for 45 to 60 seconds per side. The meat should be browned on the outside but still pink on the inside for tenderness.
Related keto recipes
→ Keto Dinner Ideas
Nutrition is calculated per serving from USDA FoodData Central reference values (embedded table); trace ingredients with negligible macros are excluded. Figures are estimates for informational purposes. As an Amazon Associate and affiliate partner, Keto Food Ideas earns from qualifying purchases at no additional cost to you.
← Home
