Korean BBQ Beef

korean beef

Recently, I found out that I have an allergy to soy in all forms. Even though I am THRILLED to have some answers as to why I would get these horrible heat rashes, it has definitely been difficult to figure out what I can and can not eat! Last week I attempted to make my first soy free recipe!

This easy to make, low sugar version of Korean BBQ Beef makes 4 servings and can be paired with your favorite rice!

Nutrition Information

  • Serves 4
  • 342 calories
  • 14g fat
  • 15g carbohydrates
  • 39g protein

Ingredients

  • 20 oz shoulder roast (trimmed of fat)
  • 1 tbsp olive oil
  • 2 tbsp corn starch
  • 10oz shredded carrots
  • 4 green onion stalks diced
  • 18oz bottle G. Hughes Sugar Free BBQ sauce

Directions

  1. Coat all beef in olive oil and then add 2 tbsp corn starch to cover meat
  2. Place beef in crock pot with 1 bottle of BBQ sauce poured over
  3. Cook on low for 3 hours
  4. Add diced onion and carrots and mix well.
  5. Allow to cook for 30 more minutes
  6. Split batch into four equal parts and ENJOY!

Crock pot ingredients

Sugar Free BBQ Sauce Bottle

Finished bowl of Korean BBQ