Sarah's Korean Beef Recipe
Ingredients:
1 Chuck Roast
3 tsp minced garlic
2 tsp ginger (I used the minced ginger in the squeeze tube)
1 sweet onion
1/4 tsp red chili flakes
2 cups beef stock
2 tbsp low sodium soy sauce
1/2 cup brow sugar
3 tbsp corn starch
salt and pepper to taste
1/4 cup rice wine vinegar
3 tbsp sesame oil
3 tbsp water
Directions:
Set the Instant Pot/Ninja Foodi to saute and add sesame oil
Add the beef and cook until slightly browned on all sides
Add chopped onion, garlic, and ginger. Cook for 3 min (until garlic is fragrant). Turn off heat
Add vinegar, soy sauce, beef stock, S&P, brown sugar, and chili flakes. Stir
Place the sealing lid on your pressure cooker and set to high for 15 minutes. Allow to slow release for about 10 minutes and then release the pressure.
Remove the beef and set aside.
Put saute back on and add the cornstarch (combine with water first). Stir and let it heat stirring often until sauce thickens.
While the sauce thickens shred or chop your beef into bite size pieces.
Serve beef on rice and then pour sauce over the top...Enjoy!
Kimchi Cucumber Salad - I picked on that has no gochugaru since it's hard to find. She shows you how to substitute it!
Here is a link to the spice I bought on Amazon.
Here is the Gochujang Sauce I'm obsessed with! Just put it over The Korean Beef and rice for next level deliciousness.
