Ingredients

Instant Pot Instructions:

Korean Beef:

• 2 lb. chuck roast, cut into chunks
• 1 1/2 tbsp minced garlic
• 1 tbsp minced ginger, or 1/2 tsp. ground ginger
• 2 large carrots, peeled and sliced diagonally
• 1 c frozen broccoli 
• 1/2 c soy sauce, low sodium preferred
• 1/2 c brown sugar
• 2 tbsp cornstarch
• 1/2 tsp red pepper flakes
• 2 tbsp sesame seeds, optional (not included in the calorie total)
• 1 tbsp canola oil
• 1 c water
• 3 cups, Instant Rice
• Egg Drop Soup: Stove top Instructions
• 4 c fat free, low sodium chicken broth
• 3 eggs, beaten
• 1 tbsp. soy sauce,  low sodium
• 2 tbsp. corn starch 
• 1 tsp black pepper
• 1/2 tsp ground ginger
• 1/2 tsp sesame oil
• 1/2 tsp garlic powder
• 1/2 tsp red pepper flakes, optional
• 1/4 green onion, optional

Preparation

1. Korean Beef:  trim fat and cut meat into bite sized chunks and saute in instant pot until browned.
2. Add brown sugar, soy sauce, ginger, garlic, sesame oil, red pepper flakes and 1/2 c. water to meat and place on stew setting for 15 minutes.  
3. Force release of pressure.
4. Combine corn starch and two tablespoons of water, add to meat mixture.  Add vegetables and 1/4 cup of additional water to prevent burning.
5. Replace lid and cook on steam  setting for two minutes.  Careful to watch for burning alert on instant pot.  
6. Force pressure release. 
7. Cook rice according to package directions. 
8. Egg Drop Soup:  Whisk broth, seasonings, and corn starch together.  Bring mixture to a boil and reduce to simmer.
9. Whisk three eggs.  Create whirlpool motion in the broth and slowly drizzle egg into the broth, creating ribbons.
10. Top with green onions and serve. 
11. Add additional red pepper flakes, if desired. 

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