Korean Beef Preparation

Round steak cooked in soy sauce, ginger, and Siracha for a tender beef dish with a little kick.

Korean Beef Preparation

Included Ingredients

Beef, red pepper, sugar, tamari sauce, sesame oil, hot sauce, broth, vinegar, seasonings.

Groceries Needed

  • Brown rice
  • Green onions
  • Sesame seeds

Optional Additions

  • Sriracha (for stronger flavor)
  • Garlic (for stronger flavor)

Preparation & Serving Instructions

Cook times are for frozen meals. Times may vary by slow cooker/pressure cooker. Ensure all food reaches 165°F (74°C) before serving. If cooking a thawed meal, use the shorter cooking time listed as a guideline.

Cook: Follow the cooking instructions below.

Serve: Serve over brown rice. Garnish with sliced green onions and sesame seeds if desired.

Alternate Serving Suggestion:

Korean Beef Egg Roll Bowl

Low Carb Serving Option:

Serve with riced cauliflower or a blend of half brown rice and half riced cauliflower.

Small

3 Servings

Stovetop

Cook from frozen in medium saucepan over medium heat. Break up the meat as it thaws and cooks. Bring to a boil. Reduce heat to low, cover and cook for 25-30 minutes. Can add additional water (up to 1/2 cup) if needed.

Pressure Cooker

Cook for 15 minutes on manual, or to internal temperature of 160°F, natural pressure release. May add 1/4 cup liquid before cooking to bring up to pressure. Mix 1/2 Tbsp cold water and 1/2 Tbsp cornstarch and add to sauce to thicken.

Slow Cooker

Using a 1.5-2 quart slow cooker, cook on low 4-6 hours or to an internal temperature of 160° F and beef is tender. Mix equal parts ½ Tbsp cold water and cornstarch and add to sauce to thicken.

Seasoning

For stronger flavors, add 30-60 minutes before serving:

Sriracha and garlic to taste

Medium

6 Servings

Slow Cooker

Cook on low 4-6 hours, or to an internal temperature of 160° F and beef is tender. Mix equal parts 1 Tbsp cold water and cornstarch and add to sauce to thicken.

Pressure Cooker

Cook on manual for 30 minutes, or to internal temperature of 160° F. Natural pressure release. May add ¼ cup liquid before cooking to bring up to pressure. Mix equal parts 1 Tbsp cold water and cornstarch and add to sauce to thicken.

Seasoning

For stronger flavors, add 30-60 minutes before serving:

Sriracha and garlic to taste

Nutrition Facts

Serving Size | 0.5 cup
188 Calories | 5.9g Total Fat | 5g Carbs | 0.6g Fiber | 27.4g Protein | 3.7g Sugars | 1.8g Sat. Fat | 493mg Sodium

Allergens: Soy, Sesame Seeds. Your meal package will identify if substitutions have been made.

Nutrition Facts and allergen data apply to standard recipes only and do not reflect allergy substitutions or customer-provided ingredients.

The above Nutrition Facts refer to meals prepared at in-person classes and may slightly differ from delivered meals. Please refer to the label on the meal for the most accurate nutrition information.