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!
Servings 4 servings
- 2 lbs beef stew meat or steak
- ½ cup beef broth
- ⅓ 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
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.
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.
Serving: 0.5lb | Calories: 455kcal | Carbohydrates: 15.4g | Protein: 38.7g | Fat: 21g | Sodium: 976mg | Fiber: 0.6g | Sugar Alcohols: 12g | Net Carbs: 2.8g