Korean Beef Bowl

By: Carrie Forrest

Korean Beef Bowl
cuisine icon Cuisine
Korean
cuisine icon Course
Dinner
cuisine icon Difficulty
Easy
cuisine icon Duration
30-60 min
cuisine icon Diet
Dairy Free, Gluten Free
cuisine icon Cooking Technique
Pressure Cook, Sauté
cuisine icon Keywords
30-60 min, 6 servings, Carrie Forrest, contributed, cook 20 min, cornstarch, cucumber, dairy free, dinner, easy, extra-virgin olive oil, flank steak, garlic cloves, gluten free, ground ginger, honey, korean, low-sodium beef broth, prep 15 min, pressure cook, red bell peppers, reduced-sodium soy sauce, sauté, scallions, sriracha sauce, water, white wine vinegar

prep icon Prep Time
15 min
cook icon Cook Time
20 min

serving icon Servings
6 servings
Ingredients
  • 2 tbsp. cornstarch
  • 1/2 cup water
  • 1 tbsp. extra-virgin olive oil
  • 2 lbs. flank steak
  • 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, sliced
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.
  • Remove beef to a serving plate. Transfer slurry to inner pot. Stir until thickened. Pour sauce over beef. Garnish with scallion, red bell pepper and cucumber.
Notes
  • PER SERVING:
    Calories: 355
    Fat: 16g
    Carbohydrates: 16g
    Fiber: 1g
    Protein: 36g
    Sodium: 714mg
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