{"id":2399,"date":"2022-03-30T18:37:01","date_gmt":"2022-03-30T18:37:01","guid":{"rendered":"https:\/\/esbw.vimaxinc.com\/?p=2399"},"modified":"2022-09-12T16:49:33","modified_gmt":"2022-09-12T16:49:33","slug":"instant-pot-korean-beef","status":"publish","type":"post","link":"https:\/\/foresthillsada.eatsmartbewell.com\/home\/instant-pot-korean-beef\/","title":{"rendered":"Instant Pot\u00ae Korean Beef"},"content":{"rendered":"

\"Instant
\n\"download\"\"Email<\/a>
\nInstant Pot\u00ae Korean Beef<\/span><\/p>\n

Prep: 15 minutes plus standing
\nCook: 40 minutes \u2022 Serves: 4<\/span> <\/p>\n

2<\/span>tablespoons sesame oil
\n1 <\/span>boneless bottom round beef roast or eye of round steak (about 1-1\/2 pounds), cut into 1-inch pieces
\n2 <\/span>tablespoons gochujang sauce
\n2 <\/span>tablespoons Korean BBQ marinade seasoning (from 1.06 ounce packet)
\n1 <\/span>tablespoon rice vinegar
\n1-1\/2 <\/span>teaspoons grated fresh ginger
\n1 <\/span>bag (12 ounces) frozen riced cauliflower
\n2 <\/span>green onions, thinly sliced
\n1\/2 <\/span>cup shredded carrots
\n1 <\/span>tablespoon toasted sesame seeds <\/p>\n<\/div>\n

1.<\/span> In 5-quart Instant Pot, heat 1 tablespoon oil on Saut\u00e9-Normal; add beef and cook 5 minutes or until browned, stirring occasionally.
\n<\/span><\/p>\n

2.<\/span>In medium bowl, whisk gochujang sauce, seasoning, vinegar, ginger, 1\/4 cup water and remaining 1 tablespoon oil; transfer to Instant Pot. Place lid on Instant Pot and close pressure valve to seal; pressure cook 40 minutes. Quick release pressure; let stand 10 minutes before removing lid.
\n<\/span><\/p>\n

3.<\/span>Prepare riced cauliflower as label directs. Serve beef mixture over cauliflower topped with onions, carrots and sesame seeds.
\n<\/span><\/p>\n


\nApproximate nutritional values per serving:
\n376 Calories, 18g Fat (4g Saturated), 101mg Cholesterol, 896mg Sodium,
\n14g Carbohydrates, 3g Fiber, 7g Sugars, 2g Added Sugars, 39g Protein
\n<\/span><\/p>\n","protected":false},"excerpt":{"rendered":"

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