30-60 min6 servingsCarrie Forrest

Korean Beef Bowl

By Carrie Forrest

6 servings

30-60 min

Easy

Recipe Details

Course: Dinner

Difficulty: Easy

Prep Time: 15 min

Cook Time: 20 min

Total Time: 30-60 min

Cooking Technique: Pressure Cook, Sauté

Cuisine: Korean

Diet: Dairy Free, Gluten Free

Yield: 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

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.

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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About the chef

Carrie Forrest

Carrie Forrest, MBA, MPH, is the creator of the website and YouTube channel, Clean Eating Kitchen, where she shares easy gluten-free and dairy-free recipes and tips to help women recovering from chronic disease. Forrest has masters degrees in business and public health nutrition, but, more importantly, has used a real food diet to recover from and manage multiple health conditions including PCOS, chronic migraines, anxiety, autoimmune disease, and thyroid cancer. Forrest lives with her husband and two rescue cats on California’s beautiful Central Coast.

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