Instant Pot Korean Beef Sandwiches
Ingredients
- ½ (15-ounce) can of pears, drained
- 2 tablespoons ginger
- 3 cloves garlic
- ¼ cup soy sauce
- ¼ cup brown sugar
- 2 lbs top sirloin, raw or frozen
For the Sandwich
- 8 whole wheat ciabatta rolls
- 2 cups kimchi, coarsely chopped
- 1 cup cilantro, coarsely chopped
- ¼ cup sriracha
- 1 cup olive oil mayonnaise
- 2 tablespoons fresh lime juice
Directions
- Purée pears, ginger, garlic, soy sauce, and brown sugar. Set aside.
- Trim fat off of meat, and cut into a few large pieces.
- Place meat in pressure cooker and cover with puréed sauce.
- Cook on high pressure (manual) for 30 minutes if sirloin is raw or for 45 minutes if sirloin is frozen.
- Quick release.
- Shred beef in cooker.
To assemble the sandwich
- Slice the ciabatta roll to be like a hamburger bun.
- Mix mayo, sriracha, and lime together to make a spicy mayo. Spread about 2 tablespoons evenly on the inside of the roll.
- Add about ⅓ cup of shredded beef, ¼ cup kimchi, and 2 tablespoons cilantro to sandwich. Enjoy.
*Nutrition analysis done with half of pear sauce
| NUTRITIONAL INFO | PER SERVING |
|---|---|
| Calories | 560 (200 from fat) |
| Total fat | 22g |
| Saturated fat | 4g |
| Cholesterol | 80mg |
| Sodium | 1610mg |
| Carbohydrate | 55g (8g dietary fiber, 9g sugar) |
| Protein | 39g |
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