This Korean inspired beef bowl creates that all day cooked taste in a fraction of the time. The meat is melt in the mouth tender and the sauce has a delicious mix of sweet , tangy and spicy flavors. Cooking and cleanup are a snap in this Instant pot version.
Keyword Shredded Beef Bowl
Prep Time 5minutes
Cook Time 40minutes
Total Time 1hour10minutes
2lb Chuck roast
2Tbsp Sesame Oil or Canola
1/2CFinely Chopped Onion
2TbspBrown SugarAdjust to Taste
1/4CLow Sodium Soy Sauce
1/2CBeef Broth or Water
2TbspRice Wine Vinegar
1TspSirachaOr Your favorite hot sauce
1/2TspPepper, Fresh GroundTo Taste
Salt - to taste
Finely chop the onions and mince/grate the ginger and garlic. Assemble all the ingredients for the dish .
Cook The Meat
Set the instant pot to saute. When hot add the sesame oil . After a few seconds add the onions and cook for 30 seconds stirring once or twice. Add the ginger and garlic and saute for 30 seconds till the onions look soft. Turn off.
Add vinegar, soy sauce , beef broth/water , siracha, sugar and pepper. Mix and taste. Adjust the seasoning if needed. Place the meat in the sauce . Press down gently . Flip the meat once so that all sides are covered with the sauce.
Close lid, close the vent and set to cook on meat setting (Manual , high pressure) for 40 minutes. (See notes)
Make the sauce
Let the pressure release naturally. Take out the meat and shred using 2 forks,
Mix corn starch with 2 Tbsp water to make a lump free slurry. Pour into sauce. Press sauté - stir and cook for 1 minute. Place the shredded beef back in. Taste and adjust the seasonings. Keep on saute mode for a few minutes to thicken the sauce to your preference.
While the beef is cooking, cook the rice according to package instructions. Saute or steam or microwave vegetables. Layer the rice in a bowl. Serve the beef over the rice. Arrange the sauteed or steamed vegetables around it. Sprinkle the chopped scallions and sesame seeds on top.
Be sure to taste test if using substitutions.
Chili garlic sauce works great in this recipe instead of siracha.
This shredded beef can be served over white rice / brown rice / quinoa / mashed potatoes / flat breads or your choice of crusty bread.
This dish can be refrigerated for a couple of days or be frozen for longer storage.
Check the blog for instruction on stove top pressure cooker and doubling the recipe.
If in a hurry you could release the pressure (QR) after 5 minutes of cooling. The meat will be cooked, but I feel that the extra time infuses more flavors into the dish.
Nutrition label for informational purpose only. The fat content can be reduced by discarding cooked fat or trimming the chuck. Using water instead of beef broth reduces the sodium levels as well.
For detailed instructions go to https://oventales.com/korean-inspired-shredded-beef-bowl/ .