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

Korean

Course

Dinner

Difficulty

Easy

Duration

30-60 min

Diet

Dairy Free, Gluten Free

Cooking Technique

Pressure Cook, Sauté

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 Time

15 min

Cook Time

20 min

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.