Korean · Lunch
Korean Marinated Beef Sandwich (Keto)
Thin-sliced beef sirloin marinated in soy sauce, sesame oil, garlic, and ginger, seared hot and served inside a cheddar cheese-crisp shell. Topped with gochujang mayo, pickled cucumber, and scallion for a savory, low-carb Korean-style sandwich without bread.
$6
15 minsPrep
10 minsCook
25 minsTotal
MediumLevel
Nutrition per serving
612Calories
38.4gProtein
45.2gFat
9.8gCarbs
3.6gSugar
1.5gFiber
1487mgSodium
135mgChol
16.9gSat Fat
540mgPotassium
420mgCalcium
3.1mgIron
2.4mcgVitamin B12
3.5mgVitamin C
low-carb
gluten-free
protein-rich
keto
Instructions
1
Prep
Whisk soy sauce, sesame oil, minced garlic, grated ginger, erythritol, and gochugaru in a small bowl until sweetener dissolves.
2
Marinate
Toss beef sirloin in marinade, cover, and refrigerate for 20 minutes.
3
Build
Scatter shredded cheddar into two thin rounds on parchment and bake at 400°F for 6–8 minutes until golden and lacy, then cool 2 minutes until firm.
4
Sear
Heat vegetable oil in a skillet over high heat and sear beef 2–3 minutes, stirring occasionally, until edges char and no pink remains.
5
Plate
Spread gochujang mayo on one cheese crisp, layer beef, thinly sliced pickled cucumber, and sliced scallion, top with second crisp, and scatter sesame seeds.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 12 oz340g beef sirloin
- 2 tbsp2 tbsp soy sauce
- 2 tsp2 tsp sesame oil
- 4 cloves4 cloves garlic
- 2 tsp2 tsp ginger-fresh
- 2 tsp2 tsp erythritol
- 1 tsp1 tsp gochugaru
- 3.6 oz100g cheddar cheese
- 2 tbsp2 tbsp mayonnaise
- 2 tsp2 tsp gochujang
- 11 cucumber
- 2 tbsp2 tbsp rice vinegar
- 22 scallion
- 2 tsp2 tsp sesame seeds
- 2 tsp2 tsp vegetable oil
