Instant Pot Spicy Sesame Rice Bowls Recipe
Goog Housekeeping
Ingredients
- 1/3 cup korean red pepper paste (gochujang)
- 2 tablespoons toasted sesame oil
- 1 tablespoon soy sauce
- 1 tablespoon sugar
- 3 garlic cloves, crushed with press
- 1 lb beef top round steak, cut against grain into very thin 2-inch long slices
- 12 ounces medium shiitake mushrooms, stemmed
- 1 seedless English cucumber, thinly sliced
- 1/4 cup rice vinegar
- 1/4 teaspoon salt
- 5 ounces Baby Spinach
- 6 cups cooked white rice, hot
Toppings
- thinly sliced green onion (to taste)
- shredded carrot (to taste)
- cabbage kimchi (to taste)
- sesame seeds (to taste)
Instructions
- 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.
Add Your Own Notes
Nutrition
Serving: 614gCalories: 642.5kcalCarbohydrates: 93.7gProtein: 36.6gFat: 12.7gSaturated Fat: 2.8gCholesterol: 62.4mgSodium: 503.5mgFiber: 4.2gSugar: 6.7g
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