Korean Beef Bowl
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.
Servings Prep Time
6servings 15minutes
Cook Time
Servings Prep Time
6servings 15minutes
Cook Time
  • 2tbsp cornstarch
  • 1/2cup Water
  • 1tbsp extra-virgin olive oil
  • 2lbs flank steaksliced into 1/2 inch thick strips
  • 3 garlic clovesminced
  • 1/2cup low-sodium beef broth
  • 1/3cup reduced-sodium soy sauce
  • 1/4cup white wine vinegar
  • 2tbsp honey
  • 2tsp Sriracha sauce
  • 1/4tsp ground ginger
  • 1medium cucumbersliced
  • 2 red bell peppersseeded and sliced
  • 4 scallionswhite and light green parts only, sliced
  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