Korean Beef
Servings 6
Ingredients
- 1.3 kg Beef Diced
- 125 ml Beef stock
- 80 ml Soy sauce
- 70 g Erythritol Brown Sugar 1/3 cup packed
- 4 cloves Garlic Minced
- 1 tbsp Sesame oil
- 1 tbsp Rice wine vinegar
- 1 tbsp Ginger Grated
- 1 tsp Sriracha To taste
- 1/2 tsp Onion powder
- 1/2 tsp White pepper
- 1/2 tsp Xantham Gum
- 1 tsp Sesame seeds
- 2 Spring Onions Thinly sliced
Instructions
- Mix together beef stock, soy sauce, erythritol, garlic, sesame oil, rice vinegar, ginger, sriracha, onion powder & white pepper.
- Put diced beef into pressure cooker, add in your sauce mixture and stir until combined.
- Cook on high pressure, 15 minutes, quick release.
- Remove beef from mixture & set aside.
- Turn on saute mode, mix in xantham gum until desired thickness (Should coat a spoon).
- Add beef back to sauce.
- Garnish with spring onion & sesame seeds.
- Serve with rice or rice alternative (I used egg fried barenaked rice).
Notes
Adapted from Damn Delicious
