Try this Instant pot Korean beef recipe, or contribute your own.
Suggest a better description1. In a large bowl, whisk together beef broth, soy sauce, brown sugar, garlic, sesame oil, rice wine vinegar, ginger, Sriracha, onion powder and white pepper.
2. Place chuck roast into a 6-qt Instant Pot®. Stir in beef broth mixture until well combined.
3. Select manual setting; adjust pressure to high, and set time for 15 minutes. When finished cooking, quick-release pressure according to manufacturer’s directions.
4. In a small bowl, whisk together cornstarch and 3 tablespoons water; set aside.
5. Select high sauté setting. Stir in cornstarch mixture and cook, stirring frequently, until the sauce has thickened, about 2-3 minutes.
6. Serve immediately, garnished with green onions and sesame seeds, if desired.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 (1902g) | ||
Recipe Makes: 1 | ||
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Calories: 4264 | ||
Calories from Fat: 2532 (59%) | ||
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Amt Per Serving | % DV | |
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Total Fat 281.3g | 375 % | |
Saturated Fat 108.9g | 545 % | |
Monounsaturated Fat 122.6g | ||
Polyunsanturated Fat 16.8g | ||
Cholesterol 966.2mg | 297 % | |
Sodium 3686.9mg | 127 % | |
Potassium 4672.9mg | 123 % | |
Total Carbohydrate 181.6g | 53 % | |
Dietary Fiber 6.7g | 27 % | |
Sugars, other 174.9g | ||
Protein 243.6g | 348 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 4264
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