Korean Beef Bowl
By :The Healthy Meal Prep Instant Pot Cookbook by Carrie Forrest
Instant Pot Korean Beef Bowl
Print Recipe
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.
Instant Pot Korean Beef Bowl
Votes: 5
Rating: 4.2
Rate this recipe!
Course Dinner
Cuisine Korean
Difficulty Easy
Browse Category Kid-Friendly, Meat, Rice & Pastas
Duration 30-60 min
Cooking Technique Pressure Cook, Sauté
Home Category _01-Test Category
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
Course Dinner
Cuisine Korean
Difficulty Easy
Browse Category Kid-Friendly, Meat, Rice & Pastas
Duration 30-60 min
Cooking Technique Pressure Cook, Sauté
Home Category _01-Test Category
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
Instant Pot Korean Beef Bowl
Votes: 5
Rating: 4.2
Rate this recipe!
Instructions
  1. In a small bowl make a slurry by whisking together the cornstarch and water. Set aside.
  2. 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.
  3. 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.
  4. 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.
  5. 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

7 replies
  1. Psimonl
    Psimonl says:

    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

  2. Sean Carus
    Sean Carus says:

    Use the cornstarch slurry to thicken the sauce once the meat is removed. Came out great!

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