Prep: 15 minutes plus standing
Cook: 40 minutes • Serves: 4
1 boneless bottom round beef roast or eye of round steak (about 1-1/2 pounds), cut into 1-inch pieces
2 tablespoons gochujang sauce
2 tablespoons Korean BBQ marinade seasoning (from 1.06 ounce packet)
1 tablespoon rice vinegar
1-1/2 teaspoons grated fresh ginger
1 bag (12 ounces) frozen riced cauliflower
2 green onions, thinly sliced
1/2 cup shredded carrots
1 tablespoon toasted sesame seeds
1. In 5-quart Instant Pot, heat 1 tablespoon oil on Sauté-Normal; add beef and cook 5 minutes or until browned, stirring occasionally.
2.In medium bowl, whisk gochujang sauce, seasoning, vinegar, ginger, 1/4 cup water and remaining 1 tablespoon oil; transfer to Instant Pot. Place lid on Instant Pot and close pressure valve to seal; pressure cook 40 minutes. Quick release pressure; let stand 10 minutes before removing lid.
3.Prepare riced cauliflower as label directs. Serve beef mixture over cauliflower topped with onions, carrots and sesame seeds.
Approximate nutritional values per serving:
376 Calories, 18g Fat (4g Saturated), 101mg Cholesterol, 896mg Sodium,
14g Carbohydrates, 3g Fiber, 7g Sugars, 2g Added Sugars, 39g Protein