Instant Pot Korean Beef Bulgogi
Ingredients
The sauce
-
¼
cup
low-sodium gluten-free soy sauce (tamari) or coconut aminos
-
2
tablespoons
rice wine vinegar
-
2
tablespoons
packed brown sugar, coconut palm sugar, or sugar substitute
-
2
teaspoons
sesame oil
-
1
teaspoon
ground ginger or 1 tablespoon freshly grated ginger
-
2
teaspoons to 1 tablespoon
gochujang sauce or ½ – 1 teaspoon red pepper flakes (optional)
The beef and veggies
-
1 ¼
pounds
lean ground beef (preferably 90% lean)
-
½
small
onion, chopped
-
1
teaspoon
minced garlic
-
1
large
red bell pepper, thinly sliced
Garnishes
-
2
green onions
finely chopped
-
optional
cilantro
-
optional
toasted sesame seeds
Instructions
- Prepare the sauce by whisking together the soy sauce, rice wine vinegar, brown sugar, sesame oil, and ginger in a small bowl.
- Brown the ground beef in the Instant Pot using the sauté function until no longer pink, then drain excess fat.
- Add the onion, garlic, and bell pepper to the pot and sauté until the peppers soften.
- Mix in the prepared sauce and optional gochujang, deglazing the pot to prevent burning.
- Secure the lid, set the valve to sealing, and pressure cook on high for 4 minutes.
- Release the pressure naturally or manually, then stir the mixture.
- If the sauce is too thin, thicken it with a slurry made from cornstarch mixed with cold water, then heat until it sizzles.
- Serve the beef mixture over cooked rice or cauliflower rice, garnished with green onions, sesame seeds, and cilantro.
Nutrition Facts (estimated)
Servings
4
Calories
251
Total fat
6.8g
Total carbohydrates
12.8g
Total protein
32.9g
Sodium
567.6mg
Cholesterol
84.8mg
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