Keto Korean BBQ Beef Lettuce Wraps with Sesame‑Garlic Sauce

Lunch 10 mins 425 kcal
Keto Korean BBQ Beef Lettuce Wraps with Sesame‑Garlic Sauce
Calories
425 kcal
Net Carbs
2gg
Fats
35gg
Protein
31gg

"Imagine strolling through a bustling Seoul street market, the air filled with the sizzle of marinated beef and the aroma of toasted sesame. This keto‑friendly twist brings that vibrant Asian street‑food experience straight to your lunch table. Tender strips of ribeye soak up a savory‑sweet Korean BBQ glaze made with soy sauce, sesame oil, a whisper of gochujang, and aromatic garlic‑ginger, then flash‑sear to perfection. Served in crisp butter lettuce cups and drizzled with a nutty sesame‑garlic sauce, each bite delivers a satisfying crunch, buttery richness, and a subtle heat that awakens the palate without spiking your carbs. Perfect for a quick weekday lunch or a low‑carb gathering, these wraps are ready in under 30 minutes. Pair with a side of kimchi (low‑carb version) for extra zing, and enjoy a meal that fuels your keto lifestyle while satisfying cravings for bold, international flavors."

Ingredients

Instructions

1

In a bowl, whisk together soy sauce, sesame oil, gochujang, rice vinegar, erythritol, minced garlic, grated ginger, and sesame seeds to create the BBQ marinade.

2

Add the beef strips to the marinade, toss to coat, and let sit at room temperature for 10 minutes.

3

While the beef marinates, whisk all sauce ingredients (tahini, soy sauce, sesame oil, garlic, lemon juice, erythritol, water) in a small bowl until smooth; set aside.

4

Heat olive oil in a large skillet over medium‑high heat. Add the beef in a single layer and sear 2‑3 minutes per side until browned and cooked through.

5

Remove the beef and return to the skillet; pour any remaining marinade over the meat and cook an additional 1‑2 minutes to glaze.

6

To assemble, place a spoonful of beef in the center of a butter lettuce leaf, drizzle with sesame‑garlic sauce, sprinkle with green onions and extra sesame seeds.

7

Serve immediately and enjoy the low‑carb Korean BBQ experience.

Prep

Gather Ingredients

1 lb (450 g) ribeye or flank steak, thinly sliced into bite‑size strips
3 tbsp soy sauce (or tamari for gluten‑free)
2 tbsp toasted sesame oil
1 tsp gochujang (Korean chili paste)
1 tbsp rice vinegar
1 tbsp erythritol or monk fruit sweetener
2 cloves garlic, minced
1 tsp fresh ginger, grated
1 tsp toasted sesame seeds, plus extra for garnish
2 tbsp green onions, sliced
1 head butter lettuce, leaves separated and washed
1 tbsp olive oil for cooking
Optional: 1 tsp crushed red pepper flakes
For the sesame‑garlic sauce:
3 tbsp tahini
1 tbsp soy sauce
1 tbsp toasted sesame oil
1 tsp garlic, minced
1 tsp lemon juice
1 tsp erythritol
2 tbsp water (adjust for desired consistency)
Instructions

Step by Step

1

In a bowl, whisk together soy sauce, sesame oil, gochujang, rice vinegar, erythritol, minced garlic, grated ginger, and sesame seeds to create the BBQ marinade.

2

Add the beef strips to the marinade, toss to coat, and let sit at room temperature for 10 minutes.

3

While the beef marinates, whisk all sauce ingredients (tahini, soy sauce, sesame oil, garlic, lemon juice, erythritol, water) in a small bowl until smooth; set aside.

4

Heat olive oil in a large skillet over medium‑high heat. Add the beef in a single layer and sear 2‑3 minutes per side until browned and cooked through.

5

Remove the beef and return to the skillet; pour any remaining marinade over the meat and cook an additional 1‑2 minutes to glaze.

6

To assemble, place a spoonful of beef in the center of a butter lettuce leaf, drizzle with sesame‑garlic sauce, sprinkle with green onions and extra sesame seeds.

7

Serve immediately and enjoy the low‑carb Korean BBQ experience.