Korean Beef Bowl


  • 2 tbsp cornstarch
  • 1/2 cup Water
  • 1 tbsp extra-virgin olive oil
  • 2 lbs flank steak
  • 3 garlic cloves
  • 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
  • 2 red bell peppers
  • 4 scallions
  • 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.
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