Korean Beef Bowl

Prep Time:  15 minutes

Cook Time: 20 minutes

Serves:  6            

By:  The Healthy Meal Prep Instant Pot Cookbook by Carrie Forrest

Ingredients

2 tablespoons cornstarch

1/2 cup water

1 tablespoon extra-virgin olive oil

2 pounds flank steak sliced into 1/2-inch thick strips

3 garlic cloves minced

1/2 cup low-sodium beef broth

1/3 cup reduced-sodium soy sauce

1/4 cup white wine vinegar

2 tablespoons honey

2 teaspoons Sriracha sauce

1/4 teaspoon ground ginger

1 medium cucumber sliced

2 red bell peppers seeded and sliced

4 scallions white and light green parts only, sliced

Directions

1. In a small bowl make a slurry by whisking together the cornstarch and water. Set aside.
2. Select Sauté and add the olive oil to the inner pot. Once the oil is hot, add the steak and garlic and sauté for 3 minutes, stirring occasionally so the beef starts to brown on all sides.
3. Press Cancel and add the broth. Using a wooden spoon, scrape up any browned bits stuck to the bottom of the pot. Add the soy sauce, vinegar, honey, Sriracha, and ginger; stir to combine.
4. Lock the lid into place. Select Pressure Cook or Manual; set the pressure to High and the time to 10 minutes. Make sure the steam release knob is in the sealed position. After cooking, naturally release the pressure for 5 minutes, then quick release any remaining pressure.
5. Unlock and remove the lid. Select Sauté. Use a slotted spoon to transfer the beef to a serving plate.

Recipe Notes

Per Servings:  Calories: 355; Fat: 16g; Carbohydrates: 16g; Fiber: 1g; Protein: 36g; Sodium: 714mg