Korean Beef


Korean Beef

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Course Main Course
Servings 6


  • Instant Pot


  • 1/2 cup beef broth
  • 1/3 cup reduced sodium soy sauce
  • 1/3 cup brown sugar packed
  • 4 garlic cloves minced
  • 1 tbsp sesame oil
  • 1 tbsp rice wine vinegar
  • 1 tbsp freshly grated ginger
  • 1 tsp Sriracha or more, to taste
  • 1/2 tsp onion powder
  • 1/2 tsp white pepper
  • 3 lbs boneless beef chuck roast cut into 1 inch cubes
  • 3 tbsp cornstarch
  • 1 tsp sesame seeds
  • 2 green onions thinly sliced


  • In a large bowl, whisk together beef broth, soy sauce, brown sugar, garlic, sesame oil, rice wine vinegar, ginger, Sriracha, onion powder and white pepper.
  • Place chuck roast into a 6-qt Instant Pot®. Stir in beef broth mixture until well combined.
  • Select manual setting; adjust pressure to high, and set time for 15 minutes. When finished cooking, quick-release pressure according to manufacturer’s directions.
  • In a small bowl, whisk together cornstarch and 3 tablespoons water; set aside.
  • Select high sauté setting. Stir in cornstarch mixture and cook, stirring frequently, until the sauce has thickened, about 2-3 minutes.
  • Serve immediately, garnished with green onions and sesame seeds, if desired.
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