Easy Korean Beef

Make this easy korean beef in less than half an hour in your instant pot. Tasty and a burst of flavor in one bite

Course dinner

Cuisine Asian

Keyword easy korean beef, instant pot asian, instant pot korean beef

Prep Time 10

Cook Time 20

Servings

Calories 905kcal

Author Charisse Yu

3 pounds beef chuck diced into 1.5 inch cubes
1 Tablespoon Vegetable oil
½ cup Beef broth or water
¾ cup Dark brown sugar
¾ cup Soy sauce
½ Tablespoon Korean chili paste or Sriracha Sambal (optional, or reduce for kids)
½ Onion cut into 1-inch chunks
1 Medium carrot cut into 1-inch chunks, or use baby carrots
½ Medium Broccoli cut into florets
1 teaspoon Sesame oil
½ Tablespoon Ginger grated
4 cloves Garlic grated
1 teaspoon Ground black pepper
2 Tablespoon Cornstarch
1 ½ Tablespoon Rice wine vinegar
2 Tablespoon Sesame seeds
1 medium Scallion diced

Turn on instant pot and select sauté. When it is hot, add in vegetable oil. Cook beef in 2-3 batches and sear the sides of the beef cubes till golden, 5 minutes for each batch. Do not overcook.
In a separate bowl, stir together brown sugar, soy sauce, chili paste, sesame oil, garlic, ginger, black pepper, rice wine vinegar, and broth. Add this mixture into the instant pot with the beef and add onion and carrot.
Seal the pressure valve, select manual setting, cook under high pressure for 20 minutes, around to cool for 10 minutes, then quick release.
Open the lid and set the pot to saute, add in broccoli and let cook in the broth for 1 minute.
In a small bowl, whisk together cornstarch and ¼ cup of water, mix thoroughly and stir into the broth. Keep stirring and let the broth thicken while frequently stirring, for around 3 minutes.
Sprinkle toasted sesame seeds and serve with scallion on top.
Serve with rice