This Instant pot The recipe is a 30 minute meal that combines a sweet, spicy sauce, cauliflower rice, wet and mango. They are guaranteed to be hit!
These Korean beef bowls are one of the first recipes I made for instant pots and it's a good! The flank stake is decorated in an instant vessel, then a sweet, spicy, delicious Korean sauce that will shake you. While cooking the meat, I prepare the veggies for the bowls, then put it all together. Like me Instant pot mongolian beef And Honey garlic instant pot chicken thighsThis is an amazing food shortcut!
Why are you going to flip for this Korean beef bowl
- Big tasteThe You all are ridiculous to the flavored combo that is going on in the bowls of this Korean beef. It originally got a face lift and botox like the Takeout Mongolian beef.
- Easy to makeThe Thanks to the magic of the instant vessel, these Korean beef bowls are assembled in just 25 minutes. Suitable for a busy week!
- HealthyThe These Korean beef bowls are packed with protein and they are made with plenty of fresh vies and fruits, which make them super filling without being heavy or calorie.
What do you need
Here is what you need to make this epic Korean beef bowl! Scroll to the bottom of the recipe card to find the amount of material and recipe instructions.
Instant Pot Korean Beef:
- Sesame oil
- Flank steak – Do this piece before cooking. The flank steak is a cheap cut because it is so thin, but the instant is a champ to ensure that it becomes soft and juicy.
- Sodium copper -Or low sodium soy sauce.
- Beef stock
- Honey – Because the best Asian sauces are somewhat sweet!
- Rice vinegar – Use endless rice vinegar.
- Fresh ginger and garlic – Fresh is completely necessary. It packs a lot more punch!
- Korean gochujang paste – Or Sriracha, if you don't have a scalp.
- Red pepper flake – Feel free to adjust the amount in your taste preferences.
- Water
- Arrowt Starch
Bowl:
- Cauliflower – For making cauliflower rice. For quick preparation, you can already buy cauliflower to run.
- Mango – I prefer absolutely sweet, tropical taste it adds to these Korean bowls!
- Avocado – For some healthy fat and creamness.
- Pepper
- Cucumber
- Seals and sesame seeds – For Garnish.
How to make a Korean beef bowl
The full instructions for this Korean beef bowl are on the recipe card at the bottom of the page but here is a quick overview.
- PreparedThe Praise the instant vessel in the SAT setting.
- Look for steakThe Add sesame oil, then when it is hot, add the flank steak. Cook until it is brown and transfer to a plate.
- Start the sauceThe Add garlic and ginger to the instant container and after 30 seconds, shake the remaining ingredients and add beef to the container.
- CookingThe Seal the idkna for 10 minutes and cook the presser. Use a quick pressure release, then remove the idkna after the pressure is fully published.
- Make the sauce thickenedThe Give the instant pots back to suit and make a slurry with water and aurute. Stir in the pot and keep stirring until the sauce is thickened.
- ServingThe Divide cauliflower and sauce into bowls with cauliflower rice, mango and wet. Sort with sesame seeds and seals.
Tips and variations
Here are some additional pointers for the perfect Korean beef bowl.
- Cook the cauliflower rice if you likeThe You can eat cauliflower rice raw or cook it. Some people are cauliflower like cauliflower, such as raw crusiferus wet, so if you are, then of course cook it in the skilllet with some oil!
- Switch to the wet. Think of wet and fruits in this recipe as a consultation – you can fully come up with your own ideas. Cauliflower Rice for Cauliflower Rice Fry the vegetable stir Or Asian noodle saladEtc
- Make it baby-friendly. If you are serving these bowls to the little ones, you can reduce the dishes or red pepper flakes to reduce the dishes, then serve the side spicy things for the elder!
How to save and re -heating the rest of the parts
- Refrigerator: If possible, store the beef separately from the rest of the recipe. The beef will last up to 4 days in an airtight container, when the rest will last 3 to 4 days (Avocado subtraction, which will be brown more faster). Once you combine the bowls, they will last one or two days in the fridge.
- Freezer: Beef and sauce can be frozen up to 3 months. Store in an airtight container or freezer-safe bag. Before re -eating, melt in the fridge.
- To re -heating: Heat the beef and sauce on the microwave or in a medium heat stovetop.
Description
Instant pot korean beef bowls are a 30 minute meal that combines a sweet, spicy sauce, cauliflower rice, wet and mango.
Instant Pot Korean Beef:
Bowl:
- Turn your instant pot into the suit setting and let it be heated.
- Add sesame oil to instant containers.
- Then, add the cut flank steak to the instant pot and make it brown. (You may need to do this in two stages) Once the meat becomes brown, remove from the instant pot and place it on a plate.
- Then add garlic and fresh ginger to your instant container and suit it for 30 seconds. Then add copper, beef stock, honey, rice vinegar to Korean Gochujang Paste (or Sriracha) and red pepper flakes. Stir until well combined.
- Transfer the brown beef back to the instant container. Seal the id.
- Switch to the instant pot of the instant pot and set the timer for 10 minutes.
- Once it is finished, use the method of pressing quickly. Remove the id tna after the pressure is fully published.
- Switch back to the suit setting the instant.
- Add 3 tablespoons of water and 1/2 tablespoon arrows to a small bowl. Shake together and pour the pour in instant containers.
- Stir it constantly until the sauce is thickened.
- Serve your Korean beef on cauliflower rice with chopped mango, avocado, cucumber and dysted red pepper.
- Sort with sesame seeds and seals.
Nutrition
- Serve size: 1 1/2 cups
- Calorie: 398
- Sugar: 17
- Sodium: 728 mg
- Fat: 18G
- Saturated Fat: 6
- Carbohydrate: 25g
- Fiber: 5 g
- Protein: 36 g
- Cholesterol: 100 mg
