Instant Pot Korean Beef Bowl

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recipe by Carrie Forrest

  • Time icon
    Total Time
    35mins
  • Serves icon
    Serves
    6
  • Calories icon
    Calories
    442
based on 1 ratings

I crave these Korean Beef Bowls on a weekly basis. The sliced meat is spicy and tender and goes perfectly with crisp cucumber and red bell pepper slices. It’s traditional to serve the meat on a bed of steamed white rice, but you can also serve it with sautéed cauliflower rice for a lower-carb option. Either way, you won’t be disappointed with this flavorful dish.

Inspired by: https://recipes.instantpot.com/recipe/korean-beef-bowl/

recipe updated Mar 19, 2020

Ingredients

  • Flank steak icon
    Flank steak
    908 g (about 1 ¼)
  • Garlic clove icon
    Garlic clove
    3 (about 18 g)
  • Scallion icon
    Scallion
    4 (about 60 g)
  • Red bell pepper icon
    Red bell pepper
    2 (about 300 g)
  • Cucumber icon
    Cucumber
    1 (about 300 g)
  • Cornstarch icon
    Cornstarch
    2 tbsp (about 16.2 g)
  • Water icon
    Water
    ½ cup (about 120 g)
  • Extra virgin olive oil icon
    Extra virgin olive oil
    1 tbsp (about 13.65 g)
  • Low-sodium beef broth icon
    Low-sodium beef broth
    ½ cup (about 106.5 g)
  • Low-sodium soy sauce icon
    Low-sodium soy sauce
    ¼ cup (about 76.06 g)
  • White wine vinegar icon
    White wine vinegar
    ¼ cup (about 60 g)
  • Honey icon
    Honey
    2 tbsp (about 42 g)
  • Sriracha sauce icon
    Sriracha sauce
    2 tsp (about 12 g)
  • Ground ginger icon
    Ground ginger
    ¼ tsp (about 0.46 g)

Tools

  • kCook icon Wooden spoon
  • kCook icon Instant Pot
  • kCook icon Inner pot
  • kCook icon Small bowl

Step preview

  1. Add cornstarch and water to a clean small bowl
  2. Mix with tablespoon until combined then set aside
  3. Add extra virgin olive oil to the inner pot
  4. Pre-heat until hot - Sauté, Normal
  5. Then add flank steak and garlic clove to the inner pot
  6. Sauté until lightly browned - approx 3 min
  7. Add low-sodium beef broth to the inner pot
  8. Deglaze with a wooden spoon
  9. Add low-sodium soy sauce, white wine vinegar, honey, sriracha sauce and ground ginger to the inner pot
  10. Stir until combined
  11. Close and lock the lid and turn the steam release handle to Sealing
  12. Pressure cook - Manual, High, 10 min
  13. Natural release - 5 min
  14. Release pressure -
  15. Remove beef to a serving plate
  16. Transfer slurry to inner pot
  17. Stir until thickened
  18. Pour sauce over beef
  19. Garnish with scallion, red bell pepper and cucumber
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