Instant Pot Korean Beef Over Shredded Kale, Carrots and Cabbage
Delicious, quick, easy, healthy Korean Beef made in the Instant Pot or wok and served over shredded kale, carrots and cabbage. A great family pleaser and low-carb option for those watching their carbs and calories! For those not watching carbs, it’s also great over rice!
I’ve been making Korean Beef for years, my boys can’t seem to get enough of it -probably because my original version was mostly ground beef, a little green onion, white rice and no veggies! Well times have changed, I updated this version and now call it Healthy Instant Pot Korean Beef. In this healthy version, I use less brown sugar and have added some vegetables for bulk. I also love to serve it over finely shredded vegetables instead of rice for me. It’s so fast, easy and delicious! And you can freeze it!
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Can you use beef chuck roast or ground turkey?
Yes, definitely! The cooking times will be a little different. If you’re using beef chuck roast, cut the beef into about 1 inch cubes. Pressurize for 15 minutes instead of 5. For the turkey, just follow the recipe substituting ground turkey.
Gochujang is a savory, sweet, and spicy red chili paste from Korea. It is traditionally used in many Korean Beef recipes and has deep spicy flavor. Sriracha is a chili paste originating from Thailand around 1930. It has more of bold hot pepper taste and is considered more of a finishing sauce that you would use at the end of the dish. However, if I don’t have Gochujang, I use Sriracha in this Korean Beef recipe and it tastes great!
You could definitely do this in a wok or pan but it’s nice to do it all in the Instant Pot. I’m trying to come up with some Instant Pot recipes that are simple so my boys can do them on their own and this one works for great. They’ll definitely be receiving an Instant Pot when they move out of the house. To do this in a wok or pan, spray a little sesame oil in the pan, brown the meat, add the remaining ingredients, cover with a lid and simmer for about 10-15 minutes.
Why use 2 lbs of beef when other Korean beef recipes use only 1 lb?
Other recipes assume that you will be serving this over a big heaping of rice. I find that 1 lb is not enough for my family of 4 served over vegetables. Of course you can always freeze any leftovers, but I doubt you’ll have any!
Quick and easy Korean Beef made in your Instant Pot (or wok) and served over shredded carrots, cucumber and kale. It’s also great over rice and fresh spinach. Use the left overs in tacos. Make a big batch and freeze some for later!
2 lb ground beef (90% lean) if you use less than 90%, then drain it after browning
1 medium sweet or yellow onion, finely chopped
8 garlic cloves, minced
4 t. ginger, fresh, grated
olive oil spray or I use sesame oil in my olive oil mister
2/3 c. low sodium soy sauce
3 T. brown sugar
1–2 t. red pepper flakes (depending on how spicy you like it)
Sauté onions, garlic and fresh ginger for about 2 minutes
Add ground beef and sauté until most of the beef is browned.
Pour in soy sauce mixture.
Push, “Manual,” and set to 5 minutes on high pressure with sealing knob closed.
Release pressure immediately when done.
Serve over rice, shredded carrots, shredded cucumbers or shredded kale. Garnish with chopped green onions.
This Instant Pot Korean Beef is great over spinach as a salad, in tacos, over shredded cabbage, carrots, kale or rice.
Stove Top Directions: To make this Korean Beef on the stove, use a wok or frying pan. Follow directions on recipe to sauté onions, garlic and fresh ginger for about 2 minutes. Add the ground beef and cook until most of it is browned. Add the sauce. Cover with a lid and let simmer for at least 10-15 minutes, stirring every so often.