Korean red pepper paste gives this healthy (under 500 calories!) recipe tons of flavor — an Instant Pot just makes it easy.
Korean red pepper paste (gochujang)
toasted sesame oil
cloves garlic, crushed with press
beef top round, cut against grain into very thin 2"-long slices
medium shiitake mushrooms, stemmed
seedless (English) cucumber, thinly sliced
oz. baby spinach
cooked white rice, hot
Thinly sliced green onions, shredded carrots, kimchi and sesame seeds for serving
- In large bowl, whisk red pepper paste, sesame oil, soy sauce, sugar, garlic and 1/4 cup of water until smooth; set aside 1/2 cup of sauce. To bowl with remaining sauce, add beef and pinch salt, tossing to coat. Let stand at least 10 minutes or refrigerate up to overnight.
- Add beef to pressure-cooker pot along with mushrooms. Cover, lock and bring up to pressure on high. Reduce heat to medium-low, maintaining pressure. Cook 10 minutes.
- While beef cooks, toss cucumber with vinegar and 1/4 teaspoon of salt; set aside.
- Release pressure by using quick-release function. Divide spinach among 6 serving bowls; top each with 1 cup of rice. Drain cucumbers. Top rice with beef, mushrooms, cucumbers, green onions, carrots, kimchi and sesame seeds; drizzle with reserved sauce.
Nutrition Information (per serving): About 450 calories, 26 g protein, 65 g carbs, 10 g fat (2 g saturated fat), 5 g fiber, 710 mg sodium.
What you'll need: Instant Pot ($79, )