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–+ servings

Korean Inspired Shredded Beef Bowls

We’re all about easy, nutritious weeknight family meals, especially during the busy back to school season! We took the traditional Korean Bulgogi recipe and put our healthier TDW spin on it. With a marinade made with straightforward clean ingredients and a crispy cucumber salad, you'll love every bite of this bowl.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4 servings

Ingredients
  

Beef:

  • 2 lbs skirt steak or flap meat cleaned and trimmed
  • sea salt
  • fresh cracked pepper

Sauce:

  • 1/4 cup coconut aminos
  • 1/4 cup beef broth (we love Fond: code TAYLORDUKESWELLNESS)
  • 2 Asian pears peeled and cored
  • 1 in piece of ginger peeled
  • 4 cloves of garlic
  • 1/2 white onion large diced

Cucumber Salad:

  • 1 large seedless cucumber
  • 1 tsp rice vinegar
  • 1 tsp coconut aminos
  • 1 tsp honey
  • 1 tsp toasted sesame oil
  • 1 clove of garlic minced
  • 1/2 tsp salt (We love TDW Mineral Salt!)
  • 1/4 tsp red pepper flakes
  • 1/4 tsp sesame seeds

Optional Garnishments:

Instructions
 

  • Turn your Instant Pot to Sauté setting and add 2 tablespoon of avocado oil to heat. Cut the beef into 4 large cuts. Generously season with good quality salt and pepper. When the screen says HOT, sear each piece of meat on both sides for about 3 minutes to get a good crust. Turn the heat off and remove the beef. Add a splash of beef broth to the pot and scrape the bottom with a wooden spoon to get up any good scraps from burning.
  • To a blender or food processor, add all of the sauce ingredients and blend until smooth. Set aside.
  • Gently lay the beef back into the pot and cover with the sauce. Close and seal the lid and manually set to 20 minutes. When finished, manually release the pressure by switching the switch to release. Make sure to wait until all of the steam has released to open the lid.
  • Shred the beef with 2 large forks. Serve the shredded beef over steamed rice or cauliflower rice and a side of cucumber salad. Enjoy!

Cucumber Salad:

  • Cut the cucumber in 1/2 lengthwise. Scoop out the center seeds and discard. Cut the cucumber in 1/2 inch slices and place into a bowl.
  • To the cucumbers, add the rest of the ingredients and toss well. Chill and cover until ready to serve.
Created by Chef Carrie Dearden