Korean Beef Bowl

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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.
cuisine icon Cuisine
cuisine icon Course
cuisine icon Difficulty
cuisine icon Duration
cuisine icon Cooking Technique

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.
  • Unlock and remove the lid. Select Sauté. Use a slotted spoon to transfer the beef to a serving plate.
Notes
  • PER SERVING:
    Calories: 355
    Fat: 16g
    Carbohydrates: 16g
    Fiber: 1g
    Protein: 36g
    Sodium: 714mg
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