Korean Beef Bowls

Totally on a Bowls kick right now and this one was super fast and really easy!

Also love the fact that it’s low carb because I used cauliflower “rice”. If you’ve never had it before I highly recommend it! I’ve turned cauliflower haters into cauliflower rice lovers!

 

Side bar on that topic, Sam’s club has a big bag of frozen cauliflower rice that you can steam and have ready in 5 minutes! Supa Dupa Easy Peasy!!!
And I used the Fried Rice recipe on the back of the bag!! Mmmmmmm

If you got an Instant Pot for Christmas, you really need to add this dish to your recipe book! You can serve it over cauli rice, regular rice, sweet potato or serve in lettuce cups:)

Click Here for a printable version of this recipe

 

Instant Pot Korean Beef

  • Yield: serves 6

This recipe is great for making a carb free Bowl!
I served ours with Cauliflower Fried Rice, steamed kale and purple cabbage with a little avocado. Top with a Tbsp or 2 of Braggs liquid Aminos and enjoy!!

*Note: if you don’t have all the ingredients for the cauli fried rice, don’t sweat it. I usually don’t have  green onions, so I just use peas and shredded carrots.

  • Ingredients
  • 4 pounds bottom roast, cut into cubes
  • salt and pepper
  • 2 tablespoons olive oil
  • 1 cup beef broth
  • 1/2 cup soy sauce
  • 5 cloves garlic, minced
  • 1 tablespoon fresh grated ginger
  • 1 pear or Granny Smith apple peeled and chopped
  • juice of one large orange or 2 small

Instructions

  • Season the cubed roast liberally with salt and pepper.
  • Heat Instant Pot to saute. Once the pan is hot coat the pan with the olive oil and in batches brown the meat on all the sides. Transfer meat to a plate while you’re working.
  • Once all the meat is browned de-glaze the pan with the beef broth, scraping up all the browned bits.
  • Pour in the soy sauce and stir to combine.
  • Return all the meat back to the pan and then place the garlic, ginger and pear on top of the meat, stirring lightly to slightly combine.
  • Finally add in the orange juice.
  • Place the lid on your Instant Pot and using the manual button on high pressure set to 45 minutes. Make sure the valve is closed.
  • Once the pot is done, release the steam and shred meat using a fork.
  • Serve over rice

Notes

To make this recipe in the slow cooker follow all the steps 1-7. Slow cook on high for 4 hours or low for 6-7 hours.

 

 

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Jen Leppert is a Full time Mom, Wife, Mountain Girl and fitness coach who works with clients to help them reach their goals. Jen struggled with back pain, boring exercises, and plateaus in her progress for years until she discovered the solution that helped her lose over 30 pounds, over 2 pants sizes and keep it off . Whether you need to lose a lot of weight or a little, or need a way to get out of your rut, or if you want to make an income helping others reach their goals, Jen will help you get the results that you deserve. It is never too late to start. – Click Here to get started!