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
  • Garlic clove icon
    Garlic clove
    3
  • Scallion icon
    Scallion
    4 (60g)
  • Red bell pepper icon
    Red bell pepper
    2 (300g)
  • Cucumber icon
    Cucumber
    1 (300g)
  • Cornstarch icon
    Cornstarch
    2 tbsp (16g)
  • Water icon
    Water
    ½ cup (120ml)
  • Extra virgin olive oil icon
    Extra virgin olive oil
    1 tbsp (15ml)
  • Low-Sodium beef broth icon
    Low-Sodium beef broth
    about ½ cup (106g)
  • Low-Sodium soy sauce icon
    Low-Sodium soy sauce
    about ¼ cup (76g)
  • White wine vinegar icon
    White wine vinegar
    ¼ cup (60ml)
  • Honey icon
    Honey
    2 tbsp (41g)
  • Sriracha sauce icon
    Sriracha sauce
    2 tsp (10ml)
  • Ground ginger icon
    Ground ginger
    about ¼ teaspoon (0g)

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. Cancel - Sauté
  8. Then add low-sodium beef broth to the inner pot
  9. Deglaze with a wooden spoon
  10. Add low-sodium soy sauce, white wine vinegar, honey, sriracha sauce and ground ginger to the inner pot
  11. Stir until combined
  12. Close and lock the lid and turn the steam release handle to Sealing
  13. Pressure cook - Manual, High, 10 min
  14. Natural release - 5 min
  15. Quick release
  16. Remove beef to a serving plate
  17. Transfer slurry to inner pot
  18. Stir until thickened
  19. Pour sauce over beef
  20. Garnish with scallion, red bell pepper and cucumber
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