Name: Korean BBQ Chuck Roast
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 1 serving
Ingredients: 7.5 oz raw chuck roast; 2 tbsp coconut aminos; 1 tsp toasted sesame oil; 1 tbsp grated pear; 1 tsp minced fresh ginger; 1 clove minced garlic; 1.5 cups raw cauliflower rice; 2 tbsp sliced green onions; 0.25 tsp sea salt; 0.25 tsp black pepper

Nutrition

Per serving

566 calories

Protein: 46g; 32% of calories
Carbs: 17g; 12% of calories
Fat: 36g; 56% of calories

Instructions

Prep 15 min · Cook 45 min

Trim excess fat from the raw chuck roast and cut the meat into 1-inch cubes.
In a small bowl, whisk together the coconut aminos, toasted sesame oil, grated pear, minced ginger, and minced garlic.
Season the beef cubes evenly with sea salt and black pepper.
Place the beef and the marinade into a pressure cooker; lock the lid and set to high pressure for 35 minutes.
While the beef cooks, steam the cauliflower rice in a non-stick pan with a splash of water for 5 minutes until tender.
Allow the pressure to release naturally for 10 minutes, then carefully vent any remaining steam.
Serve the tender beef and its savory juices over the cauliflower rice, garnished with fresh green onions.

Nutrition

Ingredients

Instructions

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