Instant Pot Korean Bbq Beef Bowl with Yum Yum Sauce

Beef, Korean, Pressure Cooker, Slow Cooked

Prep Time: 10 minutes Cook Time: 25 minutes Servings: 8 servings Source:

Ingredients

2 lbs sirloin steak sliced 1/4" thick

1/2 cup soy sauce

3/4 cup dark brown sugar

1/4 cup water

3 Tbsp garlic minced

2 Tbsp rice wine vinegar

1 tsp ginger minced

1 Tbsp sesame oil

1/2 - 1 tsp chile garlic sauce

1/2 tsp pepper

1 Tbsp cornstarch

1 Tbsp water

green onions and sesame seeds for garnish


Yum Yum Sauce:

1 tsp tomato paste

1 Tbsp melted butter

1 tsp garlic powder

1 Tbsp rice vinegar

1 cup mayonnaise

2 tsp white sugar

1/4 tsp paprika

1/8 tsp cayenne

1/2 tsp salt

2 Tbsp water

Directions

Mix together soy sauce, brown sugar, water, garlic, vinegar, ginger, sesame oil, chile garlic sauce and pepper in a sauce pan. Bring to a boil.

Mix together cornstarch and water and add into boiling mixture. Turn down heat and stir until thickens.

Place sliced meat into Instant Pot and cover with sauce

Cook in Instant Pot on Manual High Pressure for 15 minutes. Do a 10 minute Natural Release.

Serve over rice with a side of broccoli salad, garnish of green onion and sesame seeds and lots of Yum Yum Sauce

Yum Yum Sauce:
Mix together all ingredients. Cover and refrigerate over night. I think it tastes better the next day. (Or, just skip this step & buy a bottle of it)

Slow Cooker Directions:
Mix together soy sauce, brown sugar, water, garlic, vinegar, ginger, sesame oil, chile garlic sauce and pepper in a bowl. Add meat and sauce to slow cooker. Stir to coat. Cook on low for 4-5 hours or high for 2-3 hours. If sauce needs thickening, mix water and cornstarch together and add into crockpot the last 30 minutes of cook time.

Make Yum Yum sauce as directed