• Lisa Jarvis

Instant Pot Korean Beef



Instant Pot Korean Beef is perfect for a busy weeknight dinner! The flavors of garlic and ginger blend together to give this recipe a delicious Asian flare. The beef is incredibly tender and the sauce is perfect. This was the easiest Instant Pot recipe I have ever done. I literally threw all the ingredients together in the Instant Pot and let it work its magic. In 30 minutes it was done and all I needed to do was add a little cornstarch slurry to thicken it up. Serve it with brown rice and sprinkle with sesame seeds and green onion. Easy, simple and just perfect!

Here's What You Need: ( to serve 6)

3 lb beef stew meat cut into small bite-sized pieces

(Next nine ingredients for the sauce):

1/2 cup chicken broth

1/3 cup lower sodium soy sauce

1/3 cup brown sugar

6 cloves garlic minced

1 1/2 T rice wine vinegar

1 t dry ground ginger (or 1 T fresh grated ginger)

1 T Sriracha Sauce (or to your taste)

1 t onion powder

1 t black pepper

For the cornstarch slurry:

3 T cornstarch

1/4 water

Garnish:

1 T sesame seeds

Green onions or chives sliced

Brown rice to serve (or quinoa, potatoes or rice noodles)

Add all the ingredients for the sauce into the Instant Pot and stir to combine. Add the stew beef and stir. Cover with lid and set the release valve to "Sealing." Cook on "Manual" or " Pressure" and set the timer to 30 minutes. When the 30 minutes are up, release the pressure, by turning the release valve to "Venting." When the pressure is released, open the lid. Combine the cornstarch and water and stir it into the beef and sauce to thicken. Stir for a minute or two to allow to thicken. Serve on rice, or your choice of noodles, quinoa or potatoes. Top with sesame seeds and green onions. Dinner is served!

#InstantPotRecipe

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