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Pressure Cooker Korean Beef

Featured in the Honolulu Star-Advertiser on September 25, 2019. 



Pressure Cooker Korean Beef

  • 1/2 cup low-sodium beef broth
  • 1/3 cup low-sodium shoyu
  • 1/3 cup brown sugar, packed
  • 4 cloves garlic, minced
  • 1 tablespoon sesame oil
  • 1 tablespoon rice wine vinegar
  • 1 tablespoon freshly grated ginger
  • 1 teaspoon Sriracha
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon white pepper
  • 3 pounds boneless beef chuck roast, cut into 1-inch cubes
  • 3 tablespoons cornstarch
  • 3 tablespoons water
  • 1 teaspoon sesame seeds
  • 2 green onions, thinly sliced


In a large bowl, whisk together beef broth, shoyu, brown sugar, garlic, sesame oil, rice wine vinegar, ginger, Sriracha, onion powder and white pepper.

Place chuck roast into a 6-quart pressure cooker. Stir in beef broth mixture until well combined.

Close lid with vent in sealing position. Cook at high pressure for 15 minutes. When finished cooking, quick-release pressure according to manufacturer’s directions.

In a small bowl, whisk together cornstarch and water; set aside.

Select setting to saute. Stir in cornstarch mixture and cook, stirring frequently, until sauce has thickened, about 2-3 minutes.

Serve immediately, garnish with green onions and sesame seeds. Serves 6.

Tip: Pressure cooking tenderizes beef faster than stovetop cooking by breaking down the beef tissues, allowing consumers to purchase cheaper cuts of beef.

Approximate Nutrient Analysis per serving:
660 calories, 43 g fat, 17 g saturated fat, 205 mg cholesterol, 700 mg sodium, 19 g carbohydrate, 0 g fiber, 12 g sugar, 45 g protein


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