Easy Instant Pot Korean Beef Bowl
Ingredients
The Beef
-
1
tablespoon
sesame oil
-
2
lbs.
flank steak, cut into 1/4 – 1/2” slices
-
⅓
cup
low sodium tamari
-
¼
cup
beef stock
-
3
tablespoons
honey
-
1
tablespoon
rice vinegar
-
1
tablespoon
minced fresh ginger
-
3
cloves
garlic, minced
-
1
teaspoon
korean gochujang paste (or sriracha)
-
½
teaspoon
red pepper flakes
-
3
tablespoons
water
-
1½
tablespoons
arrow root
The Bowl
-
1
head
cauliflower
-
1
cup
mango, sliced
-
1
whole
avocado, sliced
-
½
cup
diced red pepper
-
½
cup
sliced cucumber
-
optional
cilantro and sesame seeds for garnish
Instructions
- 1. Heat the Instant Pot on the Sauté setting and add sesame oil.
- 2. Brown the sliced flank steak in the pot, then remove it and set aside.
- 3. Sauté minced garlic and ginger for 30 seconds.
- 4. Add tamari, beef stock, honey, rice vinegar, gochujang paste, and red pepper flakes; stir to combine.
- 5. Return the browned beef to the pot, seal the lid, and set to pressure cook for 10 minutes.
- 6. Use Quick Pressure Release when done and remove the lid.
- 7. Switch back to Sauté, mix water with arrowroot in a bowl, then add to the pot to thicken the sauce.
- 8. Serve the beef over cauliflower rice with mango, avocado, cucumber, and red pepper.
- 9. Garnish with sesame seeds and cilantro if desired.
Nutrition Facts (estimated)
Servings
4-6
Calories
398
Total fat
18g
Total carbohydrates
25g
Total protein
36g
Sodium
728mg
Cholesterol
100mg
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