Korean Beef Bowl

This Instant Pot Korean Beef Bowl recipe is a 30-minute meal that combines tender beef with a sweet, spicy sauce, cauliflower rice, veggies, and mango. They’re guaranteed to be a hit!

These Korean beef bowls are one of the first recipes I developed for the Instant Pot, and it’s a GOOD one! Flank steak is seared in the Instant Pot, then tenderized in a sweet, spicy, savory Korean sauce that’ll make you swoon. While the meat cooks, I prep the veggies for the bowls, then put it all together. It’s a shortcut to an amazing meal!

• 1 tablespoon sesame oil
• 2 lbs. flank steak, cut into 1/4 – 1/2” slices
• 1/3 cup low sodium tamari
• 1/4 cup beef stock
• 3 tablespoons honey
• 1 tablespoon rice vinegar
• 1 tablespoon minced fresh ginger
• 3 garlic cloves, minced
• 1 teaspoon korean gochujang paste (or sriracha)
• 1/2 teaspoon red pepper flakes
• 3 tablespoons of water
• 1 1/2 tablespoon arrow root

• 1 head of cauliflower
• 1 cup mango, sliced
• 1 avocado, sliced
• 1/2 cup diced red pepper
• 1/2 cup sliced cucumber
• optional: cilantro and sesame seeds for garnish