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Instant Pot: Korean Beef
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A homemade takeout meal that takes less time than ordering in!
4
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.
Servings:
4
Calories:
Author:
Jessica Penner, RD