Instant Pot Korean Beef

Instant Pot Korean Beef packs Asian flavors into a simple dish. Make this recipe for dinner tonight in under an hour!

 

This Instant Pot Korean Beef recipe only requires a few steps, and it’s easy to make. I love using the Instant Pot for this recipe, because it doesn’t take a lot of time and the meat comes out so tender, like this Instant Pot Meat Sauce Recipe, Instant Pot Sweet Potato Kale Beef Soup, and Easy Instant Pot Chicken Stew.

Many of the ingredients you should already have on hand. As a result, it’s the perfect meal for when you can’t get to the grocery store. You’ll have dinner ready in no time!

If you like Instant Pot beef recipes, try these recipes: Instant Pot Vegetable Beef Soup, Instant Pot Beef Stew Recipe, and Instant Pot Vegetable Beef Soup.

Ingredients

Broth or beef stock – beef works best, but chicken or vegetable will work too

Coconut aminos – this is what makes the recipe gluten-free. If you don’t have gluten allergies or sensitivities, you can use low sodium soy sauce instead. Tamari is another soy sauce alternative made by fermenting soybeans and is typically gluten-free.

Honey – You can substitute brown sugar in equal amounts.

Crushed red pepper flakes – use Sriracha or Gochujang instead to make this extra spicy.

Beef stew meat: You can also use trimmed chuck roast or top sirloin cut instead.

How to make Instant Pot Korean Beef

1. First, season the beef stew meat with salt and pepper. Sauté in the Instant Pot with some sesame oil until browned on all sides.
2. Add all the ingredients, except for the garnishes, then lock the lid and set the pressure release valve to seal. Cook on high pressure for 35 minutes.
3. Do a natural pressure release, then remove the lid and stir everything well. Serve with green onion and sesame seeds sprinkled on top.

What if I don’t have an Instant Pot?

You can easily make Instant Pot Korean beef on the stovetop. The recipe mainly includes meat and sauce ingredients.

In this instance, you’ll want to replace the stew meat cubes with thinner slices of beef. Cut these yourself from a rib-eye, sirloin, or flank steak. You can also purchase pre-sliced beef for stir fry.

To make this Korean beef on a stovetop:

1. Heat a neutral cooking oil in a large pan over medium-high heat.
2. Mix the sauce ingredients, with a few adjustments. Replace the broth with 2 tablespoons of rice vinegar. Also, add 2 tablespoons each of water and cornstarch to thicken the sauce.
3. Season the beef strips with salt and pepper, then brown in the pan on both sides.
4. Pour the sauce over the beef and let simmer for an additional minute, stirring to coat the meat.
5. Serve with your side of choice. Make sure to spoon extra sauce over the meat!

What to serve with Korean beef

Keep your sides simple to compliment the flavors in the sauce.

Serve over rice: use your favorite long grain rice, brown rice, or cauliflower rice. I like how flavorful this recipe is. When I put it over rice, I spoon the sauce onto the rice so it can soak up all the flavor!

Serve it with tacos: You can serve it with tacos.

Add a vegetable: try steamed or sautéed broccoli, carrots, or bell peppers, or even roasted veggies.

Extra heat: mix in some kimchi, a traditional Korean spicy side dish of fermented cabbage and radish.