Instant Pot Korean Beef (Ketofied Version included)

Instant-Pot-Korean-BeefIMG_3067

I can’t think of anything more difficult to do, simultaneously, than trying to live a keto lifestyle while Asian. Thankfully, I do have some experience in the kitchen so, making small adjustments to my favourite recipes hasn’t been horribly difficult. This is a wonderful recipe that can easily be ketofied (adjustments have been made in red) and still tastes fantastic. Obviously, for those of you living that Keto Life, you’ll want to serve with cauliflower rice, zoodles or maybe over konjac noodles.

Don’t have an Instant Pot? Don’t worry! It’ll take just a little while longer to make on the stovetop but will have the same delicious outcome!

Enjoy and let me know what you all think! This is one of our favourite Instant Pot recipes to-date!

Keep scrolling for the Ketofied Version of this recipe! Nutrition info to follow!

INGREDIENTS:

  • 1/2 cup beef broth
  • 1/3 cup reduced sodium soy sauce
  • 1/3 cup brown sugar, packed
  • 4 cloves garlic, minced
  • 1 tablespoon sesame oil
  • 1 tablespoon rice wine vinegar
  • 1 tablespoon freshly grated ginger
  • 1 teaspoon Sriracha, or more, to taste
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon white pepper
  • 3 pounds boneless beef chuck roast, cut into 1-inch cubes
  • 3 tablespoons cornstarch
  • 1 teaspoon sesame seeds
  • 2 green onions, thinly sliced

DIRECTIONS:

  1. In a large bowl, whisk together beef broth, soy sauce, brown sugar, garlic, sesame oil, rice wine vinegar, ginger, Sriracha, onion powder and white pepper.
  2. Place chuck roast into a 6-qt Instant Pot®. Stir in beef broth mixture until well combined.
  3. Select manual setting; adjust pressure to high, and set time for 15 minutes. When finished cooking, quick-release pressure according to manufacturer’s directions.
  4. In a small bowl, whisk together cornstarch and 3 tablespoons water; set aside.
  5. Select high sauté setting. Stir in cornstarch mixture and cook, stirring frequently, until the sauce has thickened, about 2-3 minutes.
  6. Serve immediately, garnished with green onions and sesame seeds, if desired.

KETOFIED VERSION

INGREDIENTS:

  • 1/2 cup beef broth
  • 1/3 cup Aminos)
  • 1/3 cup Brown MonkFruit/Swerve
  • 4 cloves garlic, minced
  • 1 tablespoon sesame oil
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon freshly grated ginger
  • 1 teaspoon Sriracha, or more, to taste (omit if you’re really counting)
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon white pepper
  • 3 pounds boneless beef chuck roast, cut into 1-inch cubes
  • A pinch of Guar Gum or Glucomannan
  • 1 teaspoon sesame seeds
  • 2 green onions, thinly sliced

DIRECTIONS:

  1. In a large bowl, whisk together beef broth, aminos, brown sugar substitute, garlic, sesame oil, apple cider vinegar, ginger, Sriracha, onion powder and white pepper.
  2. Place chuck roast into a 6-qt Instant Pot®. Stir in beef broth mixture until well combined.
  3. Select manual setting; adjust pressure to high, and set time for 15 minutes. When finished cooking, quick-release pressure according to manufacturer’s directions.
  4. Select high sauté setting. Stir in thickening agent and cook, stirring frequently, until the sauce has thickened, about 2-3 minutes.
  5. Serve immediately, garnished with green onions and sesame seeds, if desired.
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  One thought on “Instant Pot Korean Beef (Ketofied Version included)

  1. June 10, 2019 at 1:47 pm

    Thank you for including a keto-fied version 😀 This looks divine!

    Like

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