Instant Pot: Korean Beef
This Instant Pot Korean beef simmers thinly sliced flank steak in a ginger-sesame soy sauce with snap peas, carrots, and apple over brown rice in under 35 minutes. It is a lighter homemade take on Korean-inspired takeout that reheats beautifully for next-day lunch.
Ingredients
- 1 tbsp canola oil
- 1 onion chopped
- 6 cloves garlic minced
- 1 lb flank steak thinly sliced
- 1 tbsp beef bouillon
- 2 tbsp soy sauce
- 2 tbsp brown sugar
- 1 tbsp sesame oil
- ½ tsp ginger
- 1 tsp lemon juice
- 2 tbsp corn starch
- 3/4 cup water
- 2 carrots shredded
- ½ lb snap peas
- 1 apple sliced
- cooked brown rice for serving
- sliced green onions for serving
- sesame seeds optional for serving
Instructions
- SAUTE: Pour the oil into the Instant Pot. Add the onions and press SAUTE.
- Stir and cook until the onions are soft and fragrant.
- Add the garlic and saute one more minute.
- TOSS: In a bowl stir together the flank steak, bouillon, soy sauce, brown sugar, sesame oil, ginger, and lemon juice.
- Sprinkle in the corn starch and toss to combine.
- COOK: Add the beef mixture to the pot. Then layer with the water, carrots, snap peas, and apple. Do NOT stir.
- Press MANUAL and choose 8-10 minutes (depending on how thick you cut your meat!)
- SERVE: Open the pot using the quick release option. Serve over brown rice, top with green onions, and sprinkle with sesame seeds.
Nutrition
Calories: 340kcal
Servings: 4
Calories: 340kcal
