Instant pot Korean beef
My instant pot Korean beef is packed full of flavour. Sure to please all the family and really easy to make.
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Servings: 6
Calories: 496kcal
Ingredients
- 3 tbsp Vegetable oil
- 1.3 kg Stewing beef
- 5 Cloves Garlic (roughly chopped)
- 15 g Ginger (roughly chopped). Around a thumb-sized piece
- 100 g Brown sugar
- 100 ml Soy sauce
- 100 ml Beef stock
- 1 tbsp Rice vinegar
- 1 tbsp Sesame oil
- 1 tbsp Sriracha sauce Other hot sauces will also work
- 1 tsp Black pepper
- 1 whole Bok choy (diced)
- 3 tbsp Cornstarch
- 2 Whole Spring onions (green onions) - chopped To garnish.
- 2 tbsp Sesame seeds Optional to garnish.
Instructions
- Add the oil to the instant pot and set to saute. Chop the beef into bite-sized pieces and add to the pot. Roughly brown the beef.
- Now add the garlic, ginger, sugar, soy sauce, stock, rice vinegar, sesame oil and sriracha. Season to taste and stir well together.
- Put the lid on the pot and set at high pressure for 20 minutes. leave under pressure for another 20 minutes and then do a quick release if necessary.
- Remove the lid and add the bok choy and set the pot to saute. Remove around 3 tbsp of liquid and add to the cornstarch in a small bowl. Mix together and then stir back into the pot. Bring to the boil and stir until thickened (around 3 minutes).
- Serve immediately over rice with the spring (green) onions and sesame seeds as a garnish.
Video
Nutrition
Calories: 496kcal | Carbohydrates: 24g | Protein: 50g | Fat: 21g | Saturated Fat: 10g | Cholesterol: 134mg | Sodium: 773mg | Potassium: 856mg | Fiber: 1g | Sugar: 17g | Vitamin C: 2mg | Calcium: 92mg | Iron: 5mg