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 minutesminutes
Cook Time 20 minutesminutes
Servings 4
Calories 905kcal
Author Charisse Yu
Equipment
Instant Pot
Ingredients
3poundsbeef chuckdiced into 1.5 inch cubes
1TablespoonVegetable oil
½cupBeef broth or water
¾cupDark brown sugar
¾cupSoy sauce
½TablespoonKorean chili paste or SrirachaSambal (optional, or reduce for kids)
½Onioncut into 1-inch chunks
1Medium carrotcut into 1-inch chunks, or use baby carrots
½Medium Broccolicut into florets
1teaspoonSesame oil
½TablespoonGingergrated
4clovesGarlicgrated
1teaspoonGround black pepper
2TablespoonCornstarch
1 ½TablespoonRice wine vinegar
2TablespoonSesame seeds
1mediumScalliondiced
Instructions
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
Notes
Add in broccoli last to avoid soggy vegetables
Reduce or omit korean chili paste if less spicy is desired
Don't use very lean meat if you would like a more tender beef texture outcome.