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Instant Pot Low Carb Korean Beef

Throw this Low Carb Korean Beef together in minutes and toss into the Instant Pot for a super fast and easy weeknight meal!

bowl of cauliflower rice and korean beef, garnished with crushed cashews.

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There isn’t a lot I love more than coming home late from errands and/or the kids activities and being able to toss dinner together in minutes for a quick and easy weeknight meal.

Plus it’s just so dang delicious.

So. Dang. Delicious.

Beef chunks pressure cooked in a super tasty sauce that you can pour over cauliflower rice or, my favourite, fill into butter lettuce wraps or over a crunchy Low Carb Asian Slaw?

So. Dang. Delicious! I hope you love this Instant Pot Low Carb Korean Beef as much as my family and I do!

butter lettuce leaves filled with korean beef and asian slaw, next to a bowl of korean beef and another bowl of low carb asian slaw.

Why this recipe works

  1. It’s fast and easy! What is better than coming home from a long day and having dinner on the table in 35 minutes?
  2. Another fabulous recipe for that Instant Pot!
  3. We use whole ingredients to make this delicious recipe healthy and hearty.
  4. There are multiple ways to enjoy this Korean Beef which makes it great for when you have leftovers.

Ingredients

To make this Instant Pot Low Carb Korean Beef you’ll need:

  • either a big ol’ steak or some beef stew meat
  • beef broth
  • soy sauce
  • sukrin gold low carb sweetener
  • rice vinegar
  • sesame oil
  • fresh ginger
  • garlic
  • onion powder
  • red pepper flakes
  • ground black pepper
  • xanthan gum

What is sukrin gold?

The perfect addition to appie night, these flavour packed Low Carb Baked Chicken Wings are finger lickin' delicious and would make a great potluck dish!
Low Carb Baked Chicken Wings

Sukrin Gold low carb sweetener is a… you guessed it… low carb sweetener! It is made with erythritol which is sugar free and is made to mimic brown sugar.

I use it for all sorts of recipes like this Low Carb BBQ Sauce or when used as a meat rub like in this Low Carb Baked Chicken Wing recipe.

What is xanthan gum?

Xanthan Gum is a popular addivitve for low carbers because it has two great uses – you can thicken gravies, soups and sauces with nothing but a pinch of the stuff. Also, xanthan gum works as a stabilizer so helps to bind dough together! SO great. I use it to make my Keto Calzones.

Instant Pot Low Carb Korean Beef recipe

Add beef broth, soy sauce, sukrin gold, rice vinegar, sesame oil, ginger, garlic, onion powder, red pepper flaked and pepper to the Instant Pot and whisk until fully combined.

Chop the beef into small cubes and toss with the sauce. Secure the lid of the Instant Pot and make sure the steam release valve is set to the sealed position.

Pressure cook for 20 minutes then, using the necessary safety precautions, quick release. Once the pin has dropped you can remove the lid.

Whisk sesame oil with xanthan gum and mix into the beef. Leaving the lid off, turn the Instant Pot to the saute mode so that it comes to a simmer. Cook for a couple of minutes until the korean beef has thickened.

Serve over a Low Carb Asian Slaw, Cauliflower Rice or in these Almond Flour Tortillas or butter lettuce wraps with bean sprouts or Low Carb Asian Slaw.

butter lettuce leaves filled with korean beef and low carb asian slaw.

Expert Tips

  1. Dice the beef into small little cubes rather than larger cubes. Texture wise, this is more appealing.
  2. Make sure the steam release valve is in the correct sealed position before you begin the pressure cook setting. If it is open, the Instant Pot will not come to full pressure.
  3. Be cautious when flipping the steam release valve to open after the pressure setting has completed. The steam that is released is very strong, so I urge you to use kitchen gloves and dodge out of the way after the valve has opened.

What pairs with Low Carb Korean Beef

I find this dish versatile which is great when you’ve got leftovers. Here are my favourite ways to enjoy Low Carb Korean Beef:

Check out these other Instant Pot recipes:

Instant Pot Carnitas

Instant Pot Low Carb Chili

Instant Pot Low Carb Ribs

Instant Pot Chicken Taco Soup

Instant Pot BBQ Pulled Pork

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bowl of cauliflower rice and korean beef, garnished with crushed cashews.

Instant Pot Low Carb Korean Beef

Throw this Low Carb Korean Beef together in minutes and toss into the Instant Pot for a super fast and easy weeknight meal!
Print Pin Rate
Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes
Servings: 4 servings
Author: Aleta

Ingredients

  • 2 lbs beef stew meat or steak
  • ½ cup beef broth
  • cup soy sauce
  • ¼ cup sukrin gold sweetener
  • 1 tbsp rice vinegar
  • 1 tbsp sesame oil divided
  • 2 tsp fresh ginger
  • 2 cloves garlic
  • 1 tsp onion powder
  • ½ tsp red pepper flakes
  • ½ tsp ground black pepper
  • ½ tsp xanthan gum

Instructions

Equipment Needed

Directions

  • Peel ginger and grate using the finer side or mince. Peel the garlic and mince or press through a garlic press.
  • Add the beef broth, soy sauce, sukrin gold, rice vinegar, 2 tsp sesame oil, ginger, garlic, onion powder, red pepper flakes and black pepper to the Instant Pot and whisk until fully combined.
  • Chop the beef into small cubes and toss with the sauce. Secure the lid of the Instant Pot and make sure the steam release valve is set to the sealed position.
  • Pressure cook for 20 minutes then, using the necessary safety precautions, quick release. Once the pin has dropped you can remove the lid.
  • Whisk 1 tsp sesame oil with xanthan gum and mix into the beef. Leaving the lid off, turn the Instant Pot to the saute mode so that it comes to a simmer. Cook for a couple of minutes until the korean beef has thickened.
  • Serve over a Low Carb Asian Slaw, Cauliflower Rice or in Almond Flour Tortillas or butter lettuce wraps with bean sprouts or Low Carb Asian Slaw.

Notes

 
Nutrition Facts
Nutrition facts are an estimate only! The ingredients you choose could have different nutritional values than the ingredients I have used.  
 * Net carb count excludes both fibre and sugar alcohols, because these do not affect blood sugar in most people.
Deduct fibre ( 0.6g ) and sugar alcohols ( 12g ) from the total carbs to get 2.8 g net carbs per 1/2 lb serving.

Nutrition

Serving: 0.5lb | Calories: 455kcal | Carbohydrates: 15.4g | Protein: 38.7g | Fat: 21g | Sodium: 976mg | Fiber: 0.6g

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