Korean Beef

This one is a household favorite here! The beef gets SO tender and flavorful in the instant pot. Plus, it’s another “throw everything in and forget about it” recipe, which is my favorite kind when I’m short on time.

Serve it over rice or rice noodles with roasted veggies on the side (broccolini or broccoli go really well with it) for more balance.

Recipe makes 6-8 servings

Ingredients

• 3 lb. beef chuck roast, cut into bite-sized pieces

• 1 tbsp sesame oil

• ½ cup beef broth

• 4 tbsp soy sauce or tamari

• 2 tbsp honey

• 1 tbsp rice wine vinegar

• 1 tbsp fresh ginger, grated

• 2 garlic cloves, minced

• ½ tsp onion powder

• ¼ tsp white pepper

• ¼ tsp red pepper flakes

• 2 tbsp arrowroot powder

• Toppings: sliced green onions, sesame seeds

Directions

1. Place all ingredients except the arrowroot powder and toppings in the instant pot. Close the lid, set the dial to “sealing” and cook on high pressure for 25 minutes.

2. Quick release when the time is up and turn the IP to sauté mode. Mix the arrowroot with a couple tbsp broth or water, then add it to the pot. Stir constantly for 2-3 minutes or until it thickens.

3. That’s it! Serve over rice, rice noodles, or cauliflower rice and top with green onions and sesame seeds.