Description

Cleaned up Korean BBQ Beef with garlic, ginger, kimchi, cilantro, spicy mayo, chopped nuts. Whole30, keto, paleo, gluten-free and no added sugar.

Ingredients

Units Scale

1 14–ounce can of pears, drained (fresh pears work, too)
3 tablespoons fresh ginger, grated
4 cloves garlic
1/2 cup coconut aminos
1 tablespoon fish sauce
3 tablespoons sesame oil
1 vidalia or sweet onion, quartered and chopped
(optional) 1 spicy Thai chili pepper
2 lbs. top sirloin or beef chuck (ideally grass fed), cut into four pieces

FOR THE TACO/BOWL TOPPINGS:

Kimchi or coleslaw mix
cilantro, chopped
mint, chopped
peanuts or cashews, chopped
cucumbers
sliced red onion
steamed or stir fried vegetables (for bowls)
Sriracha mayonnaise
Cooked brown rice or cauliflower rice
Siete grain-free tortillas (for tacos)

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Instructions

Make the sauce: Pulse pears, ginger, garlic, coconut aminos, sesame oil, fish sauce and Thai chili until smooth. Reserve half for later use (see notes).
Cook the meat: Trim any fat off the meat and cut into a few large chunks (it will shred, but cutting the meat helps it cook faster). Place in an Instant Pot on saute function and brown it on all sides. Add chopped onion and cover with half of the sauce mixture. Cook on high pressure (manual) for 45 minutes. Release steam and shred the meat in the Instant Pot with two forks.
Assemble: For tacos or burritos, fill each tortilla with beef, cilantro, peanuts, kimchi, rice and spicy mayo. For bowls, add a base layer of rice and top with beef, cilantro, peanuts, kimchi and spicy mayo

Notes

Extra Sauce: This recipe makes enough for TWO batches of sauce. Save half of the extra sauce for your next batch of Korean Beef Bowls. If you want you can freeze it right with the meat. See “meal prep” instructions below.

Meal Prep: You can freeze the sauce, onions and meat in a plastic bag. Marinating the meat actually enhances the flavor. If you use this method, you do not need to bother searing the meat in the Instant Pot. Just dump the frozen contents in and let it do its thing.

Slow Cooker: If you want to make this in the slow cooker, follow the same directions but cook the meat on high for 3-5 hours, or low for 6-8 hours.

You can view the original Pinch of Yum Freezer Meal Korean BBQ Beef recipe HERE.

Prep Time: 15 minutes
Cook Time: 45 minutes