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Vegetable Quinoa Tabbouleh
Korean Beef Bowl
| By : |
I crave these Korean Beef Bowls on a weekly basis. The sliced meat is spicy and tender and goes perfectly with crisp cucumber and red bell pepper slices. It’s traditional to serve the meat on a bed of steamed white rice, but you can also serve it with sautéed cauliflower rice for a lower-carb option. Either way, you won’t be disappointed with this flavorful dish.
| Prep Time | 15 minutes |
| Cook Time | 20 minutes |
| Servings |
6 servings
|
Ingredients
- 2 tbsp cornstarch
- 1/2 cup Water
- 1 tbsp extra-virgin olive oil
- 2 lbs flank steak sliced into
1/2 inch thick strips - 3 garlic cloves minced
- 1/2 cup low-sodium beef broth
- 1/3 cup reduced-sodium soy sauce
- 1/4 cup white wine vinegar
- 2 tbsp honey
- 2 tsp Sriracha sauce
- 1/4 tsp ground ginger
- 1 medium cucumber sliced
- 2 red bell peppers seeded and sliced
- 4 scallions white and light green parts only, sliced
Ingredients
|
Instructions
- In a small bowl make a slurry by whisking together the cornstarch and water. Set aside.
- Select Sauté and add the olive oil to the inner pot. Once the oil is hot, add the steak and garlic and sauté for 3 minutes, stirring occasionally so the beef starts to brown on all sides.
- Press Cancel and add the broth. Using a wooden spoon, scrape up any browned bits stuck to the bottom of the pot. Add the soy sauce, vinegar, honey, Sriracha, and ginger; stir to combine.
- Lock the lid into place. Select Pressure Cook or Manual; set the pressure to High and the time to 10 minutes. Make sure the steam release knob is in the sealed position. After cooking, naturally release the pressure for 5 minutes, then quick release any remaining pressure.
- Unlock and remove the lid. Select Sauté. Use a slotted spoon to transfer the beef to a serving plate.
Recipe Notes
PER SERVING Calories: 355; Fat: 16g; Carbohydrates: 16g; Fiber: 1g; Protein: 36g; Sodium: 714mg
Author Bio:
Carrie Forrest, MBA, MPH, is the creator of the website and YouTube channel, Clean Eating Kitchen, where she shares easy gluten-free and dairy-free recipes and tips to help women recovering from chronic disease. Carrie has masters degrees in business and public health nutrition, but, more importantly, has used a real food diet to recover from and manage multiple health conditions including PCOS, chronic migraines, anxiety, autoimmune disease, and thyroid cancer. Book Description: Healthy, ready-to-go meals―Instant Pot® fast Healthy eating is suddenly fast and simple with The Healthy Meal Prep Instant Pot Cookbook. Combining the speed and ease of Instant Pot® cooking with meal prep hacks, this Instant Pot cookbook will have you fixing great food that’s good for you in no time. You’ll also have plenty left for ready-to-go meals so you eat well all week long. Never used an Instant Pot®? Don’t know much about meal prep? The Healthy Meal Prep Instant Pot Cookbook teaches you everything you need to know. From proper food storage to multitasking with your multicooker, discover how perfectly healthy meal prep and the Instant Pot® go together. The Healthy Meal Prep Instant Pot Cookbook includes: • BECOME AN INSTANT POT® PRO―Become an electric pressure cooker expert with handy guides and tips―plus recipes developed specifically for the Instant Pot®. • MASTER MEAL PREP―Learn the secrets of advanced preparation, planning, and storage that make meal prepping a snap inside this Instant Pot cookbook. • 75 RECIPES―From Spicy Sausage and Potato Hash to Lemon-Garlic Shrimp Scampi, enjoy delicious food that tastes just as great when you bring it back out of your fridge or freezer for grab-and-go meals. Make healthy meal prep easier than ever with the Healthy Meal Prep Instant Pot Cookbook.All recipes by :
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Well… The idea is good, but too much vinager… And the recipe doesn’t say what to do with the corn starch mixture. But I used it to thicken the sauce after I pulled the meat…
Will I do it again? Probably, I liked the hot of the rice and beef and the coldness of the vegetables… But it has to tweeked so much it won’t be the same recipe
When do you add the slurry.
This is great!!!
Whats the cornstarch for????
Yes, what is the corn starch for???
Use the cornstarch slurry to thicken the sauce once the meat is removed. Came out great!
So good. Mixed up the meats many times! Always make it with rice.
Recipe isn’t finished. There’s no instruction for when to add the slurry (I’m assuming that’s why you set the pot to saute after taking the beef out). There’s also no instructions for serving, although the pictures might be enough for that.
The last steps of this recipe were cut off. They should read:
Use a slotted spoon to transfer the beef to a serving plate.
Once the liquid begins to bubble, whisk in the cornstarch slurry and let the sauce cook, uncovered, for 2 minutes, or until it starts to thicken. Return the beef to the pot and stir to combine.
Serve each bowl with a few slices of cucumber and red bell pepper, with the scallions on top. Place leftovers in an airtight container and refrigerate for up to 4 days.
What a delicious dish! Thanks for sharing this recipe. For anyone who asked for Instant Pot accessories, check out this Amazon store – https://amzn.to/3rzTm7K