1.   Prepare the Bulgogi Sauce: Keto Korean BBQ Sauce. Cover and place in the fridge until needed

2.   If using previously frozen meat, thaw and bring meat, whether frozen or refrigerated, to room temperature

3.   Into a deep sided mixing bowl, add half of the Keto Bulgogi Sauce – Keto Korean BBQ Sauce

4.   Add the separated sheets of meat into the bowl, then pour the rest of the Keto Bulgogi Sauce on top. Carefully toss the meat in the sauce, being careful not to tear the thin meat slices

5.   Cover the bowl with cling wrap, and refrigerate to allow the marinade to tenderize and flavor the beef. Let marinate for a minimum of 1 hour. Longer is better: if you have time: let marinate overnight

6.   Take bowl out of the fridge at least 30 minutes before using (to allow meat to get to room temperature)

7.   Peel the carrot and cut thin 1/2 cm or 1/4 inch diagonal sections. Cut each section into thin 1/2 cm or 1/4 inch matchsticks. Set aside

8.   Cut the mushrooms into sections. Set aside

9.   Heat your wok, skillet or outdoor BBQ. If using a wok or skillet, heat the pan over medium heat, then add the first 2 tbsp of roasted sesame seed oil. Coat the bottom and sides of the pan you are using. NOTE: The traditional and authentic method to make Bulgogi – Korean Beef BBQ is on top of a charcoal grill / BBQ – you will however, need a fine steel mesh, BBQ grill pan or use aluminum foil on which to cook the meat so that the thin sheets of meat do not fall through the BBQ grate

10.   Place each sheet of marinated meat flat onto the pan surface. Do not crowd the meat. Best results will be obtained if meat is cooked in small batches. Cook until lightly crusty and golden brown, flip and cook the other side until it, too, has a golden-brown crust. Remove, place on a serving plate. Cover with a tent of aluminum foil to keep warm. Repeat, add one tbsp of oil as needed until all the sheets of the marinated meat are done

11.   Lastly, for the vegetables: pour in the remaining sauce from the marinade, heat up and add the mushrooms. Cook until mushrooms are also slightly crispy on the outside. About 3 minutes. Scoop out and place into a separate bowl

12.   Toss the match stick carrots into the pot with the remaining marinade and stir fry until the carrots are a bit browned but still at the crispy stage – about 2 to 3 minutes. Scoop out and place into a separate bowl

13.   To assemble on a platter, layer about half of the Keto Bulgogi beef onto a serving platter, sprinkle half of the carrots over the surface, repeat with the half of the mushrooms and green onions. Lay the rest of the Keto Bulgogi Beef on top and again sprinkle the carrot match sticks and mushrooms on tops. Finish with a light sprinkling of the green onions

14.   OPTIONAL: Bulgogi is eaten wrapped in a leaf of soft lettuce, such as Boston lettuce or iceberg lettuce. Enjoy!