With so many people doing a Whole30 or just trying to eat cleaner, I recently adapted one of my favorite Instant Pot recipes to make it Whole30 compliant. You can make this Whole 30 Instant Pot Korean Beef in about an hour (even if you start with frozen meat). Then you serve in rice bowls or make fusion-style burritos or tacos with kimchi, brown rice (or cauliflower rice for Whole30), slaw, spicy mayo, nuts and herbs. It’s some next-level, Asian-fusion deliciousness.
My first task was to clean up the original recipe because it included brown sugar and soy sauce (which also contains wheat.) I also added onions because they will cook down and add some sweetness. After testing both the original and the cleaned up recipe, I didn’t miss the added sugar at all. And now this recipe is Whole30, Paleo, Gluten-Free and contains no added sugar.
You can view the original Pinch of Yum Freezer Meal Korean BBQ Beef recipe HERE. Here’s how I modified the recipe to clean it up:
- Eliminated brown sugar
- Subbed coconut aminos for soy sauce
- Added fish sauce (because coconut aminos is a little sweeter than soy sauce)
- Increased the amount of sesame oil
- Added an onion
Try this yummy Whole30 Korean Beef recipe and let me know what you think. Be sure to tag #grownupdish or @grownup_dish on Instagram so I can share your posts.
Cleaned up Korean BBQ Beef with garlic, ginger, kimchi, cilantro, spicy mayo, chopped nuts. Whole30, keto, paleo, gluten-free and no added sugar.
- 1 14-ounce can of pears, drained (fresh pears work, too)
- 3 tablespoons fresh ginger, grated
- 4 cloves garlic
- 1/2 cup coconut aminos
- 1 tablespoon fish sauce
- 3 tablespoons sesame oil
- 1 vidalia or sweet onion, quartered and chopped
- (optional) 1 spicy Thai chili pepper
- 2 lbs. top sirloin or beef chuck (ideally grass fed), cut into four pieces
FOR THE TACO/BOWL TOPPINGS:
- Kimchi or coleslaw mix
- cilantro, chopped
- mint, chopped
- peanuts or cashews, chopped
- sliced red onion
- steamed or stir fried vegetables (for bowls)
- Sriracha mayonnaise
- Cooked brown rice or cauliflower rice
- Siete grain-free tortillas (for tacos)
- Make the sauce: Pulse pears, ginger, garlic, coconut aminos, sesame oil, fish sauce and Thai chili until smooth. Reserve half for later use (see notes).
- Cook the meat: Trim any fat off the meat and cut into a few large chunks (it will shred, but cutting the meat helps it cook faster). Place in an Instant Pot on saute function and brown it on all sides. Add chopped onion and cover with half of the sauce mixture. Cook on high pressure (manual) for 45 minutes. Release steam and shred the meat in the Instant Pot with two forks.
- Assemble: For tacos or burritos, fill each tortilla with beef, cilantro, peanuts, kimchi, rice and spicy mayo. For bowls, add a base layer of rice and top with beef, cilantro, peanuts, kimchi and spicy mayo
Extra Sauce: This recipe makes enough for TWO batches of sauce. Save half of the extra sauce for your next batch of Korean Beef Bowls. If you want you can freeze it right with the meat. See “meal prep” instructions below.
Meal Prep: You can freeze the sauce, onions and meat in a plastic bag. Marinating the meat actually enhances the flavor. If you use this method, you do not need to bother searing the meat in the Instant Pot. Just dump the frozen contents in and let it do its thing.
Slow Cooker: If you want to make this in the slow cooker, follow the same directions but cook the meat on high for 3-5 hours, or low for 6-8 hours.
You can view the original Pinch of Yum Freezer Meal Korean BBQ Beef recipe HERE.