Instant Pot Korean Beef

• 份量: 8 servings
• 活動時間: 15 minutes
• 總時間: 1 hour 20 minutes

食材

1/2 cup reduced-sodium soy sauce

1/3 cup brown sugar (packed)

1/4 cup reduced-sodium beef broth

5 cloves garlic (minced)

2 tablespoons sesame oil

2 tablespoons rice vinegar

2 tablespoons freshly grated ginger

2-4 tablespoons Gochujang sauce (for gocuhjang paste, see notes)

1/2 teaspoon onion powder

1/2 teaspoon pepper

3-4 pound boneless beef chuck roast cut into 1-inch cubes

步驟

In a medium bowl, whisk together first 10 ingredients (up to roast).

Place cubed roast into Instant Pot.

Pour sauce over cubed meat.

Close the lid, and make sure the pressure release valve is turned to "SEALING".

Press the MEAT program button, and adjust time to 40 minutes. The pot should reach pressure within 10-15 minutes.

Once the pot reaches pressure, it will begin counting down.

Once it has finished cooking, it will beep and switch to keep warm.

Allow beef to remain in pot for 25 minutes NPR (natural pressure release).

Carefully release any pressure left at that time by turning the pressure release valve to "VENTING".

Optional: mix in some corn starch slurry and set to SAUTE. Cook until sauce thickens slightly, 1-2 minutes.

筆記

The paste is thicker and more concentrated. Depending on how spicy you’d like the beef to be, I’d recommend 1 teaspoon gochujang paste + an extra pinch or two of brown sugar + an extra dash or two of soy sauce. If you like more heat, you can increase the amount of paste.

營養

• 卡路里: 390 kcal
• 總脂肪: 23 g
• 飽和脂肪: 9 g
• 膽固醇: 117 mg
• 鈉: 686 mg
• 總碳水化合物: 12 g
• 總糖: 9 g
• 蛋白質: 33 g