Korean Beef
Equipment
- Instant Pot
Ingredients
- 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
Instructions
- 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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