Servings: 5 servings
Pressure Cooker Korean Beef Bulgogi
An easy soy-free, refined sugar-free Korean Beef recipe
Ingredients
- 1/2 cup beef broth
- 1/3 cup liquid aminos
- 1/4 cup coconut sugar
- 2 Tbsp pure maple syrup
- 4 cloves garlic minced*
- 1 Tbsp sesame oil
- 1 Tbsp rice vinegar
- 1 Tbsp fresh ginger peeled and grated
- 1 Tbsp gochugang sauce
- 3 lbs Beef chuck roast chopped into 1-inch cubes
- 3 Tbsp tapioca flour
- 1 tsp sesame seeds
- 2 green onions chopped*
- cooked white rice for serving**
Instructions
- Stir together the beef broth, coconut aminos, coconut sugar, pure maple syrup, garlic, sesame oil, rice vinegar, ginger, and gochugang to a bowl.
- Plug in your Crock-Pot Pressure Cooker and add the chopped beef. Pour the sauce over the beef and stir. Secure the lid, press Manual Pressure, and set the time to 15 minutes. Leave the steam release valve sealed.
- Once the pressure cooker has finished its cycle, open the lid and add in the tapioca flour and sesame seeds. Press the Saute button and cook, stirring occasionally, until sauce has thickened, about 3 to 5 minutes.
- Serve Korean bulgogi beef with choice of steamed rice, fried rice, or cauliflower rice.
Notes
*If you're very sensitive to garlic and onion, make the recipe Low-FODMAP by omitting the onion and garlic. You can add 1 to 2 tablespoons of lime juice to round out the flavor and bring some tang to the dish.
**Serve with choice of rice or cauliflower rice
Nutrition
Serving: 1of 7, Calories: 336kcal, Carbohydrates: 14g, Protein: 43g, Fat: 14g, Sugar: 12g